Rating: 4 stars
8 Ratings
  • 5 star values: 1
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Sara Quessenberry

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Credit: Laurie Frankel

Recipe Summary

hands-on:
15 mins
total:
1 hr
Yield:
Makes 30 bars
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 375° F. Line a 9-inch square baking pan with parchment paper.

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  • With an electric mixer on medium-high, beat the butter, brown and granulated sugars, corn syrup, and vanilla for 3 minutes. Add the egg and beat until combined. In a separate bowl, whisk together the flour, salt, and baking soda. Reduce mixer speed to low and slowly add the flour mixture to the egg mixture. Stir in the cranberries, pecans, and rum.

  • Spread the batter into prepared pan. Bake for 35 minutes. Transfer pan to a wire rack. Cool for 10 minutes before slicing.

Nutrition Facts

175 calories; calories from fat 46%; fat 9g; saturated fat 4g; cholesterol 23mg; sodium 89mg; carbohydrates 23g; fiber 1g; sugars 14g; protein 2g.
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