Ingredients:
2 1/2 cups all-purpose flour
2 tablespoons sugar
1 cup butter, cubed
6 tablespoons water, cold
1/2 teaspoon vanilla extract
2 cups heavy cream or 2 cups whipping cream
1/4 cup dark rum
1 1/2 cups sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 1/2 cups salted macadamia nuts, coarsely chopped
Directions:
CRUSTS: In food processor or bowl, combine flour and sugar.
Add butter and process (or cut in with pastry blender) until mixture resembles coarse crumbs.
Add water and vanilla; process or stir just until mixture forms a ball.
On lightly floured surface, roll dough into a 13 by 8 inch rectangle. Press onto bottom and side of 15 1/2 by 10 1/2-inch jelly-roll pan.
Refrigerate for at least 30 minutes.
Preheat oven to 400F. Bake dough for 10 minutes.
Cool on wire rack.
Reduce oven temperature to 350F for later use.
FILLING: In heavy 3-quart saucepan, combine all filling ingredients except nuts.
Bring to a boil over medium-high heat, stirring constantly.
Pour filling evenly into crust and sprinkle nuts on top.
Bake on center oven rack 50 to 60 minutes, rotating every 20 minutes, until top is a deep golden brown.
Cool on wire rack.
Cut into 2 x 1-inch bars.
Servings: 70
Time preparation: 55 min.
Time total: 155 min.