- Portion size 40 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2010
Ingredients
Base:
Rum Butter Icing:
Method
Base: In bowl, combine crumbs, coconut and sugar; stir in butter until moistened. Press into parchment paper–lined 13- x 9-inch (3.5 L) metal cake pan. Bake in 325°F (160°C) oven until browned, about 15 minutes. Let cool on rack.In bowl, stir together condensed milk, rum and flour; stir in nuts, coconut and mango. Spread over base. Bake in 325°F (160°C) oven until golden and set, about 35 minutes. Let cool.
Rum Butter Icing: In bowl, beat butter, milk and rum until creamy; beat in sugar in 2 additions until fluffy. Spread over filling. Refrigerate until firm, 1 hour. Cut into bars.
Nutritional facts Per bar: about
- Sodium 93 mg
- Protein 2 g
- Calories 182.0
- Total fat 11 g
- Cholesterol 18 mg
- Saturated fat 5 g
- Total carbohydrate 21 g
%RDI
- Iron 3.0
- Folate 3.0
- Calcium 3.0
- Vitamin A 6.0
- Vitamin C 3.0