Macadamia Bars


2 ½ cup Flour
2 tablespoons Sugar
1 cup Butter, cubed
6-7 tablespoons cold Water
½ teaspoon Vanilla
2 cups Whipping Cream
¼ cup Dark Rum
1 ½ cup Sugar
¼ teaspoon Salt
1 teaspoon Vanilla
2 (7 oz.) jars Macadamia (2 2/3 cup)
or Almonds, or both, chopped

In food processor combine flour and sugar; add
butter and process until coarse crumbs. Add
water and vanilla; process until mixture forms
ball. Roll out dough on lightly floured surface
to fit 15×10 jelly roll pan, place in pan, and
push into corners and up sides. Refrigerate
at least 30 minutes. Bake 400 10 min. & cool.

Reduce oven temp. to 350. In heavy 3 qt sauce-
pan combine all remaining ingredients except
nuts; bring to boil over medium-high heat,
stirring constantly. Boil 10 min. Add nuts and
cook 5 more minutes, stirring constantly. Pour
over crust and bake 45-60 minutes (less time
with almonds) until top is deep golden brown.
(Rotate pan in oven if not browning evenly.)
Cool, cut into 2×1″ bars. Makes 70 bars

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