Yield: 48 Servings
| Measure | Ingredient |
|---|---|
| ⅓ cup | Baking cocoa |
| ½ cup | Margarine -- melted |
| 2 \N | Eggs |
| 1½ teaspoon | Rum extract, if desired |
| 1 cup | Sugar |
| ¾ cup | Flour |
| 14 ounces | Caramels |
| ½ cup | Heavy whipping cream |
| 1 cup | Coarsely chopped walnuts |
| 1 cup | Coarsely chopped macadamia |
| \N \N | Nuts |
Heat oven to 350 degrees. Grease rectangular pan 13x9x2 inches. Stir together cocoa and margarine in medium bowl. Stir in eggs, rum extract, sugar and flour until blended. Pour into pan, spread evenly.
Bake 10-12 minutes or until edges pull away from sides of pan. Heat caramels and whipping cream in heavy 1½ quart saucepan over medium heat until blended. Stir in walnuts and macadamia nuts. Pour over chocolate layer; spread evenly. Bake 15-20 minutes or until topping is set; cool completely. Cut into 2x1" bars. Makes 48 bars.
Recipe By : Austin American Statesman From: Sherry Zeiss <zeiss@...> Date: Tue, 10 Dec 1996 21:26:05 ~0600