Tropical Fruit Bars

Irmgard's Note:

These yummy bars can be served with or without icing. If iced, they should be stored in the fridge but uniced, they can be stored in an airtight container.

• Total Time: 2 hrs 20 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs 50 mins

Ingredients:

Yield: 40 squares

Base

• 1 ½ cups graham cracker crumbs
• ½ cup flaked coconut
• ½ cup brown sugar , packed
• ½ cup butter , melted

Filling

• 1 (300 ml) can sweetened condensed milk
• 3 tablespoons rum
• 2 tablespoons all-purpose flour
• 1 ½ cups cashews , coarsely chopped
• 1 cup flaked coconut
• 1 cup dried mango , chopped

Icing (optional)

• ½ cup butter , softened
• 1 tablespoon milk
• 1 tablespoon rum
• 2 cups icing sugar

Directions:

1. Grease a 13" x 9" baking pan; set aside.
2. To make the base, combined the crumbs, coconut and sugar in a bowl; stir in the butter until evenly moistened.
3. Press into the prepared pan.
4. Bake in the centre of a 325 degree F oven until browned, 15 minutes.
5. Let cool on a rack.
6. In another bowl, stir together the condensed milk, rum and flour; stir in the nuts, coconut and mango.
7. Spread over the base.
8. Bake in the centre of a 325 degree F oven until golden and set, 35 minutes.
9. Let cool.
10. To make the icing, beat the butter, milk and rum together until creamy; beat in the icing sugar in two additions until fluffy.
11. Spread over the filling.
12. Refrigerate until firm, 1 hour.