Rum Cream Bars

Yield: 36 bars

Ingredients

Bars

• 1 cup Gold Medal® all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup butter, softened
• 5 egg yolks
• 1/4 cup granulated sugar
• 1 1/4 cups whipping (heavy) cream
• 1 tablespoon + 1 teaspoon rum or 1 1/2 teaspoons rum extract

Rum Glaze

• 3/4 cup confectioners' sugar
• 1 tablespoon butter, softened
• 1/4 teaspoon rum extract
• 2 to 3 teaspoons milk

Instructions

1. Heat oven to 350 degrees F.
2. In medium bowl, mix flour, 1/2 cup granulated sugar and 1/2 cup butter with spoon.
3. Press on bottom and 1/2 inch up sides of an ungreased 9 inch square pan.
4. Bake for 20 minutes.
5. Reduce oven temperature to 300 degrees F.
6. In a medium bowl, beat egg yolks and 1/4 cup granulated sugar with spoon until thick.
7. Gradually stir in whipping cream and rum. Pour over baked layer.
8. Bake for 40 to 50 minutes or until custard is set and knife inserted in center comes out clean.
9. Cool completely.
10. In small bowl, mix all Rum Glaze ingredients until smooth.
11. Drizzle bars with glaze.
12. For bars, cut into 6 rows x 6 rows.