In medium bowl, pour rum over raisins; let stand 1 hour. Drain, reserving rum if desired.
Heat oven to 350°F. Spray with cooking spray or grease 13x9-inch pan. Crush cereal. (To easily crush cereal, place in plastic bag or between sheets of waxed paper, and crush with rolling pin.)
In large bowl, stir brown sugar, butter, water (or 1/4 cup reserved rum) and egg until blended. Stir in cereal, raisins and remaining ingredients. Spread in pan.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. For bars, cut into 6 rows by 6 rows. Store tightly covered.