Instructions: DESCRIPTION: A light cookie crust covered with a meringue-like hazelnut mixture. Very chewy and crunchy.

Preheat oven to 355 . Lightly butter a 10x15 jellyroll pan. Cream butter. Beat in eggs and rum extract. Sift in confectioners sugar, mixing thoroughly. Sift flour, cornstarch and salt together. Add to butter mixture and stir until blended. Press batter evenly into buttered baking pan. Bake for 15 minutes.

While baking, mix hazelnuts, corn syrup and light brown sugar together and set aside. In small bowl, beat egg whites until soft peaks form. Fold in nut mixture. After bars have baked 15 minutes, remove pan and raise oven temp. to 375 . Spread topping evenly and smoothly over partially baked bars. Return to oven and bake another 15 minutes, until nuts are golden brown. Cool on racks. Cut into bars while still warm.

STORAGE: Airtight one week, Freeze for two months.

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