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“Betty Crocker”
1hr 25mins
36 bars

Ingredients Nutrition


  1. Preheat oven to 350°; line bottom and sides of a 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan.
  2. In a small bowl, mix butter, 1/2 cup of sugar and the flour; press in bottom and 1/2 inch up sides of pan.
  3. Bake 20 minutes.
  4. Remove partially baked crust from oven; decrease oven temperature to 300°.
  5. In a small bowl, beat egg yolks, and remaining 1/4 cup sugar with electric mixer on med-high speed until thick.
  6. Gradually beat in cream, rum, and 1/4 teaspoon nutmeg; pour over crust.
  7. Bake 40-50 minutes or until custard is set and knife inserted in center comes out clean; cool completely, about 1 hour.
  8. Sprinkle tops of bars evenly with remaining 1/2 teaspoon nutmeg.
  9. Using foil handles, lift cooled bars from pan to cutting board; remove foil from sides of bars.
  10. With sharp knife, cut into 6 rows by 6 rows; store covered in refrigerator.

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