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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
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These yummy bars can be served with or without icing. If iced, they should be stored in the fridge but uniced, they can be stored in an airtight container. Ingredients:
1 1/2 cups graham cracker crumbs |
1/2 cup flaked coconut |
1/2 cup brown sugar, packed |
1/2 cup butter, melted |
1 (300 ml) can sweetened condensed milk |
3 tablespoons rum |
2 tablespoons all-purpose flour |
1 1/2 cups cashews, coarsely chopped |
1 cup flaked coconut |
1 cup dried mango, chopped |
1/2 cup butter, softened |
1 tablespoon milk |
1 tablespoon rum |
2 cups icing sugar |
Directions:
1. Grease a 13 x 9 baking pan; set aside.
2. To make the base, combined the crumbs, coconut and sugar in a bowl; stir in the butter until evenly moistened.
3. Press into the prepared pan.
4. Bake in the centre of a 325 degree F oven until browned, 15 minutes.
5. Let cool on a rack.
6. In another bowl, stir together the condensed milk, rum and flour; stir in the nuts, coconut and mango.
7. Spread over the base.
8. Bake in the centre of a 325 degree F oven until golden and set, 35 minutes.
9. Let cool.
10. To make the icing, beat the butter, milk and rum together until creamy; beat in the icing sugar in two additions until fluffy.
11. Spread over the filling.
12. Refrigerate until firm, 1 hour.
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