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Ingredients

• 1 cup  butter, softened
• 1/2 cup  packed brown sugar
• 2-1/2 cups  all-purpose flour
• 2/3 cup  apricot preserves
• 4   eggs
• 1-1/2 cups  packed brown sugar
• 1/4 cup  unsweetened Dutch-process cocoa powder
• 2 teaspoons  vanilla
• 1 teaspoon  salt
• 3 cups  walnuts, toasted and finely ground*
• 8 ounces  bittersweet chocolate, chopped
• 3 tablespoons  butter
• 1 tablespoon  light-color corn syrup
• 1 tablespoon  rum
• About 40   walnut halves, toasted (optional)

Description

Try This Moist Chocolate Bar Recipe With A Rich Rum-cocoa Frosting. The Apricot Walnut Crust Makes This Cookie Dessert An Irresistible Treat.

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