Caribbean Coco Almond Bars

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These look so good! make the night before as they need to be refrigerated before serving.

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Steps

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Preheat oven to 350 degrees.

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Line an 8x8-inch square pan with heavy-duty foil that extends over edges of pan and butter foil.

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In a food processor fitted with a metal blade or in a large bowl with a pastry blender , combine first 5 ingredients.

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Add butter in small intervals while mixing until texture resembles coarse cornmeal.

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Add nuts and rum.

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Blend.

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Press dough firmly and evenly into pan.

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Bake until crust deflates and edges are barely firm to touch , about 15 minutes.

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Cool slightly on wire rack.

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As crust cools , blend filling ingredients together in a bowl.

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When crust is firm and still warm , spoon on filling.

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Spread evenly.

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Return pan to oven and bake until edges turn golden , about 15 minutes.

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Remove and cool in pan on wire rack.

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Make chocolate layer by combining all ingredients in a small saucepan over low heat or microwave-safe bowl.

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Heat while whisking until melted and smooth.

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Pour hot topping over filling.

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Spread evenly.

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If desired , sprinkle coconut and / or.

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Ingredients

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all-purpose flour, light brown sugar, salt, ground cinnamon, ground allspice, unsalted butter, toasted almond, dark rum, unsweetened coconut, sweetened condensed milk, bittersweet chocolate, heavy cream, shredded coconut, sliced almonds