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Chocolate Topped Rum Bars

RG

Ingredients

Crust

  • 1/2 cup butter or margarine
  • 1/2 cup brown sugar, packed
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups Graham cracker crumbs
  • 1 cup flaked coconut
  • 1/2 cup chopped walnuts

Rum Filling

  • 1/2 cup butter or margarine
  • 1 tablespoon dark rum
  • 2 cups unsifted confectioners' sugar

Chocolate Frosting

  • 1 package chocolate chips
  • 2 tablespoons butter or margarine

Instructions

  1. Crust: Heat oven to 350 degrees F. Grease a 13 x 9-inch baking pan.
  2. Cream butter and sugar until smooth.
  3. Add egg and beat until fluffy.
  4. Stir in vanilla, crumbs, coconut and walnuts. Mixture will be crumbly.
  5. Press into prepared pan until smooth and firm.
  6. Bake 15 to 20 minutes or until lightly browned.
  7. Cool thoroughly and spread with Rum Filling.
  8. Rum Filling: Blend butter with rum; add powdered sugar. Stir until smooth.
  9. Chocolate Frosting: Mix chips with butter. Place over pan of simmering water. Stir until melted and smooth.
  10. Spread filling with Chocolate Frosting. Chill.
  11. Cut into squares.

Tip: You may substitute milk for rum and add some rum flavoring.


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