Bananas Foster Bars

Makes 16 2-inch Bars

Bars:

• 1/2 cup (1 stick) butter, softened
• 1 cup dark brown sugar, packed
• 1 egg
• 1 tablespoon dark rum or 1 teaspoon rum extract
• 1 cup flour
• 1/8 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup bananas, diced
• 1/2 cup (2 ounces) pecans or walnuts, chopped

Frosting:

• 2 tablespoons unsalted butter at room temperature
• 4 ounces cream cheese, softened
• 4 tablespoons light brown sugar
• 1 teaspoon rum or pure vanilla extract
• 1 teaspoon cinnamon
• 1-2 cups confectioners' sugar, sifted

Bars:

Preheat oven to 350 F. Lightly butter and flour 9-inch-square pan*.

In large bowl, beat together butter and sugar with electric mixer until creamy. Add egg and rum; mix to combine. In small bowl, whisk together flour, baking soda, baking powder, cinnamon and salt; gradually add to butter mixture. Mix in bananas and pecans; stir to incorporate. Pour batter into prepared pan and spread evenly. Bake for 20 to 25 minutes or until toothpick inserted in the center comes out clean.

Remove pan to a wire rack to cool completely.

Frosting:

In large bowl, combine butter, cream cheese, sugar and extract with an electric mixer. Beat until light and fluffy. Add cinnamon and 1 cup confectioners' sugar; blend until smooth. (Careful; overmixing will cause separation.) Add additional confectioners' sugar to create desired consistency.

Spread frosting immediately over cooled bars. Cover and store bars in refrigerator for up to 3 days. When ready to serve, cut bars into 2-inch squares.

*For a thicker bar, use an 8-inch-square pan.

Almond Butter Buckeyes

Makes 4 Dozen Candies

Candies:

• 1 cup (2 sticks) butter, softened
• 1 1/4 cups almond butter*
• 3 tablespoons dark rum or 1 1/2 teaspoons rum extract
• 1 teaspoon almond extract
• 3 3/4 to 4 cups confectioners' sugar, sifted

Coating:

• 12 ounces bittersweet chocolate, chopped

Candies:

In large bowl, combine butter, almond butter, rum, almond extract and confectioners' sugar using electric mixer. Dough will be smooth and firm. Shape dough into 1-inch balls; place on parchment-lined baking sheets.

Refrigerate until firm, about 30 minutes.

Coating:

Melt chocolate in shallow, microwave-safe dish. Heat 30 seconds; stir; then continue in 10-second intervals, stirring after each cook time. Chocolate should be melted and smooth.

To dip balls, insert a toothpick about 1/2 inch into the ball, dip into melted chocolate, leaving a small circle of dough visible at the top, and place on parchment paper to dry until chocolate is firm. Repeat with remaining candies. Store in airtight container for up to three days.

*You may substitute peanut or cashew butter for almond butter; omit almond extract if you use a substitution.