36 rich rectangular crackers (Club)
3/4 cup brown sugar
1/2 cup whipping cream
1/3 cup butter
2 egg yolks
1/2 tsp. salt
1 cup flaked coconut
1 cup chopped pitted dates
3/4 cup chopped pecans or walnuts
1 T. dark rum
1 tsp. vanilla
1/4 cup butter
1 cup powdered sugar
1 T. milk
1/8 tsp. salt
1/3 cup chopped pecans or walnuts
Line an 8x8 inch square baking pan with foil, extending the foil over the edges of the pan. Lightly butter the foil. Arrange half the crackers in a single layer that completely covers the bottom of the prepared pan, cutting some to fit if necessary. Set aside.
For filling, in a medium saucepan combine brown sugar, whipping cream, the 1/3 cup butter, the egg yolks, and 1/2 tsp. salt. Cook over medium heat until the butter melts, stirring constantly. Stir in coconut, dates, and the 3/4 cup pecans or walnuts. Cook for 8 minutes or until mixture is glossy and turns a rich shade of brown, stirring constantly. Remove from heat and stir in the rum and the vanilla.
Pour filling over the cracker layer in the prepared pan, spreading gently to cover the crackers completely. Arrange the remaining crackers over the filling, pressing them lightly into the filling. Set aside.
For the glaze,, in a small saucepan, melt the 1/4 cup butter over medium heat. Cook until the butter is light brown. Transfer the butter to a small bowl. Whisk in the powdered sugar, milk and the 1/8 tsp. salt until smooth, adding additional milk as necessary to make a spreadable glaze. Pour the glaze over the cracker layer, spreading evenly. Sprinkle glaze with the 1/3 cup remaining nuts. Cover and chill about 2 hours or until set. Use foil to lift the uncut bars out of the pan and onto a cutting board. Using a serrated knife, cut into bars. Makes 24 bars.