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Prep Time: 55 Minutes Cook Time: 1 Minutes |
Ready In: 56 Minutes Servings: 70 |
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This is an adopted recipe. I have not made it yet and may update if I think it is necessary. Ingredients:
2 1/2 cups all-purpose flour |
2 tablespoons sugar |
1 cup butter, cubed |
6 tablespoons water, cold |
1/2 teaspoon vanilla extract |
2 cups heavy cream or 2 cups whipping cream |
1/4 cup dark rum |
1 1/2 cups sugar |
1/4 teaspoon salt |
1 teaspoon vanilla extract |
2 1/2 cups salted macadamia nuts, coarsely chopped |
Directions:
1. CRUSTS: In food processor or bowl, combine flour and sugar.
2. Add butter and process (or cut in with pastry blender) until mixture resembles coarse crumbs.
3. Add water and vanilla; process or stir just until mixture forms a ball.
4. On lightly floured surface, roll dough into a 13 by 8 inch rectangle. Press onto bottom and side of 15 1/2 by 10 1/2-inch jelly-roll pan.
5. Refrigerate for at least 30 minutes.
6. Preheat oven to 400°. Bake dough for 10 minutes.
7. Cool on wire rack.
8. Reduce oven temperature to 350° for later use.
9. FILLING: In heavy 3-quart saucepan, combine all filling ingredients except nuts.
10. Bring to a boil over medium-high heat, stirring constantly.
11. Pour filling evenly into crust and sprinkle nuts on top.
12. Bake on center oven rack 50 to 60 minutes, rotating every 20 minutes, until top is a deep golden brown.
13. Cool on wire rack.
14. Cut into 2 x 1-inch bars.
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