DESCRIPTION: A light cookie crust covered with a meringue-like hazelnut
mixture. Very chewy and crunchy.
Preheat oven to 355°. Lightly butter a 10x15 jellyroll pan. Cream
butter. Beat in eggs and rum extract. Sift in confectioners' sugar, mixing
thoroughly. Sift flour, cornstarch and salt together. Add to butter mixture
and stir until blended. Press batter evenly into buttered baking pan. Bake
for 15 minutes.
While baking, mix hazelnuts, corn syrup and light brown sugar together
and set aside. In small bowl, beat egg whites until soft peaks form. Fold
in nut mixture. After bars have baked 15 minutes, remove pan and raise oven
temp. to 375°. Spread topping evenly and smoothly over partially baked
bars. Return to oven and bake another 15 minutes, until nuts are golden
brown. Cool on racks. Cut into bars while still warm.
STORAGE: Airtight one week, Freeze for two months.
