It is week 2 of this year’s 12 Weeks of Christmas Treats hosted by Brenda over at Meal Planning Magic.
This is the second recipe that can be made from the Holiday Cookie Mix that I posted last week.
It is another bar cookie and contains another unusual ingredient, buttermilk. This makes a cookie bar with a crisp crust topped by a somewhat custard-like topping. The topping is flavored with rum extract and nutmeg. If you like the flavors of eggnog, you should like these. If you are not into those flavors, you can omit the rum extract and nutmeg and add 2 t. of freshly grated lemon rind for a lemon version.
These are very pretty on a cookie plate, but do need to be stored in the refrigerator due to the high egg content.
Buttermilk Rum Bars
Filling adapted from a Karo Syrup print ad
3 c. Holiday Cookie Mix
1 c. sugar
1/4 c. butter or margarine, melted
6 T. light corn syrup
1/4 c. flour
1 c. buttermilk
1 t. vanilla extract
1 t. rum extract
1 t. nutmeg
Sifted powdered sugar
Press Holiday Cookie Mix into the bottom of a foil-line 9x13-inch baking pan. Bake at 350 degrees 15 minutes. Let cool. In a large bowl beat together eggs and sugar until thick and lemon colored. Beat in butter, corn syrup, flour, buttermilk, vanilla, and nutmeg. Pour over top of baked crust. Bake at 350 20 to 25 minutes until edges just begin to brown and filling is set. Cool completely. Sprinkle with sifted powdered sugar. Cut into bars. Makes 36 bars Can also be cut larger and served with whipped topping as a dessert. Store in refrigerator.
Check out the links below to see all the treats other bloggers have made this week. If you would like to join in the fun, you can find all the information on how to participate here. You are welcome to join us anytime.