Bananas Foster Bars

Bananas Foster is a dessert that's synonymous with New Orleans-the place where it was created. This recipe takes all those great flavors-the rum, the bananas and, of course, the butter-and transforms them into a bar cookie that's sure to make any dessert plate a hit.

INGREDIENTS:

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

1/4 cup light brown sugar, packed

1 teaspoon rum or pure vanilla extract

1 teaspoon cinnamon

1 to 2 cups confectioners' sugar, sifted

pecan halves for garnish



DIRECTIONS:

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; over mixing 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. If desired, top each square with a pecan half.



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