choc full o' nuts

I'm going to get right to the food here on this one because my random summer escapades have kept me from my oven and it sure needed some lovin'. I am hoping these are going to be a hit with my BFF's betrothed because these have similar add-ins to the Pineapple and Macadamia Islands that I sent their way a few months back since he is crowned the b-day boy in less than a week.

I love catering to other people's tastes. It makes me feel like I'm being let in on a piece of their inner workings. I also feel that if you take the time to ask and learn what they like and then spend some more time on the prep, it's kind of the adult route to an arts and crafts project. Remember all of those macaroni necklaces? Well instead of me making you wear this, you get to actually ingest it without inducing an avian attack every time you go outside. Happy your very welcome.

Butterscotch Choconut Crunch Bars

Yield: 48 bars

INGREDIENTS
1 1/3 C unsalted butter
4 C firmly packed brown sugar
4 large eggs
2 T vanilla extract
2 T dark rum
4 C all-purpose flour
1 1/4 t baking powder
1 C almonds, lightly salted
1 C cashews, lightly salted
1 C macadamia nuts, lightly salted
1 package Almond Joy Pieces or 10 oz. Almond Joy Bars, chopped
11 oz. KitKat bars, chopped I used the milk, dark and white chocolate mini mix because I am a sucker for variety

DIRECTIONS
Position oven rack in the middle of the oven and preheat to 350 degrees F. Grease a 9x13-inch baking pan or line it with foil.
1. In a large bowl, mix brown sugar, eggs, vanilla and rum.
2. Melt and lightly brown the butter in a saucepan over medium heat then stir it into the sugar mixture to create a smooth, caramel-like batter.
3. Whisk in the flour and baking powder to form a loose batter. (Make sure the batter is cool before stirring in the remaining ingredients, otherwise the chocolate will start to melt before the bars are baked.)
4. Stir the nuts, coconut bars, and Kit Kats into the cooled batter. Pour the batter into the prepared pan and spread smooth.
5. Bake until the top is shiny and feels firm to the touch, 35-40 minutes.  A toothpick inserted into the batter should come out with a bit of the batter still on it.  The center will not seem fully baked. Let cool on a wire rack to room temperature, then refrigerate for a couple of hours before cutting and serving.  These are a very dense buttery bar with a "fudgy" texture rather than a cake-like bar.

Nutrition: 283 cal, 16g fat, 77mg sod, 33g carb, 22g sugar, 1g fiber, 4g protein