Butter-Rum Slices
(yield: about 5 dozen)

1 ½ C butter
1 ¼ C powdered sugar
2 Tbsp molasses
1 ½ tsp rum extract
1 C unsweetened, flaked coconut
3 C flour
1 tsp soda
½ tsp salt
½ tsp ginger

Chocolate Rum Topping:
1 6 oz pkg milk chocolate chips
1 Tbsp butter
2 Tbsp water
2 Tbsp powdered sugar
1 tsp rum extract

Cream butter and sugar until light and fluffy. Stir in molasses, rum extract and coconut. Sift flour, soda, salt, and ginger; stir in. Divide dough and pack into 2 waxed paper-lined 7 x 3 inch loaf pans. Cover; refrigerate overnight. Cut in ¼ inch slices; place on ungreased cookie sheet. Bake at 375º for 6-8 min. or until lightly browned. Cool. Drizzle with Chocolate Rum Topping:

In small saucepan combine chocolate chips, butter and water. Melt over low heat. Remove from heat and add powdered sugar and rum extract.


Coconut Malt Bars
(yield: 3 dozen)

¾ C butter
2/3 C packed brown sugar
2 C sifted flour, divided
3 eggs
½ C sugar
1 tsp baking powder
¼ tsp salt
¾ instant chocolate malted milk powder
2 tsp vanilla
1 C flaked coconut
1 C chopped nuts

Malt Frosting
1 ½ C powdered sugar
5 Tbsp instant chocolate malted milk powder
2 Tbsp melted butter
1 tsp vanilla

Cream butter and brown sugar until fluffy. Add 1 ¾ C flour; mix well. Press into 9 x 13 pan. Bake at 350º for 10 min. or until lightly browned. Beat eggs until thick and lemon colored; gradually beat in sugar. Combine remaining ¼ C flour, baking powder and salt; stir into egg mixture along with malted milk powder, vanilla, coconut and nuts. Spread over baked mixture; continue baking for about 20-25 min. While warm, frost with Malt Frosting.

Blend powdered sugar, malted milk powder, butter and vanilla. Beat until smooth.

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