Rum Bars

• 4 1/2 cups chopped pecans, divided
• 1 cup butter or margarine, softened
• 2 1/4 cups firmly packed brown sugar
• 4 eggs
• 2 tablespoons vanilla extract
• 2 1/4 cups all-purpose flour
• 2 cups candied red cherries, chopped
• 1 1/2 cups chopped candied pineapple
• 1/2 cup chopped candied citron
• Light rum

1. Sprinkle 3 cups pecans evenly over a greased 15- x 10- x 1-inch jellyroll pan; set aside.
2. Cream butter in a large mixing bowl; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Gradually add flour, stirring well. Spoon batter into pan.
3. Combine cherries, pineapple, citron, and remaining pecans in a large mixing bowl; mix well. Gently press candied fruit mixture into batter. Bake at 350u0b0 for 1 hour and 15 minutes or until lightly browned. Cool slightly; cut into 2- x 1-inch bars. Sprinkle rum over each bar.
4. Note: Store rum bars 2 to 3 weeks in airtight containers to mellow.

pecans, butter, brown sugar, eggs, vanilla, flour, candied red cherries, candied pineapple, candied citron, light rum

Taken from www.myrecipes.com/recipe/rum-bars (may not work)