Instructions: Qty Measurement Ingredient ___- - 1 cup PILLSBURYS Best All Purpose Flour 1/4 cup, firmly packed brown sugar 1/2 cup margarine or butter, melted 3/4 cup semi=sweet chocolate chips, melted FILLING: 1/2 cup granulated sugar 1/2 cup, firmly packed brown sugar 1/3 cup margarine or butter, melted 1 pkg (8 oz) cream cheese, softened 1 cup PILLSBURYS Best All Purpose Flour 1/2 tsp baking powder 1/4 tsp salt
1 Tbsp rum
*

1 Tbsp vanilla extract GLAZE: 1/4 cup semi-sweet chocolate chips 1 Tbsp rum
** 1 to 2 tsp(s) water

* you may substitute 1 teaspoon of rum extract
** you may substitute 1/4 teaspoon extract and 2 teaspoons water Preheat the oven to 325 degrees F.

In a large bowl, combine the flour, brown sugar, margarine/butter, and chocolate chips; mix well. Into the bottom of a ungreased, 9-inch square pan or 11x7-inch pan, press the crust mixture.

In another large bowl, beat the sugar, brown sugar, margarine/butter, and cream cheese until smooth. Add the flour, baking powder, salt, and rum/rum extract and vanilla extract; blend well. Spread over crust. Bake at 325 degree F for 38 to 43 minutes or until the edges are light golden brown and set. Cool 30 minutes.

In a small saucepan over low heat, melt all glaze ingredients, stirring constantly until smooth. Drizzle over warm bars. Refrigerate at least 1 hour before serving. Cut to bars. Store in refrigerator.

Makes 36 bars.

HIGH ALTITUDE - Above 3500 feet: Increase flour in crust to 1-1/2 cups. Decrease granulated sugar
in filling to 1/4 cup. Bake as
directed.

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