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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.

Better Homes And Garden