Qty    Measurement             Ingredient ___---- ~---
~-
1  cup                     PILLSBURYS Best All Purpose Flour
1/4  cup, firmly packed      brown sugar
1/2  cup                     margarine or butter, melted
3/4  cup                     semi=sweet chocolate chips, melted FILLING:
--
1/2  cup                     granulated sugar
1/2  cup, firmly packed      brown sugar
1/3  cup                     margarine or butter, melted
1  pkg (8 oz)              cream cheese, softened
1  cup                     PILLSBURYS Best All Purpose Flour
1/2  tsp                     baking powder
1/4    tsp                     salt
1  Tbsp                    rum *
1  Tbsp                    vanilla extract GLAZE:
--
1/4  cup                     semi-sweet chocolate chips
1  Tbsp                    rum ** 1 to 2 tsp(s) water

* you may substitute 1 teaspoon of rum extract ** you may substitute 1/4
teaspoon extract and 2 teaspoons water Preheat the oven to 325 degrees F.

In a large bowl, combine the flour, brown sugar, margarine/butter, and
chocolate chips; mix well. Into the bottom of a ungreased, 9-inch square
pan or 11×7-inch pan, press the crust mixture.

In another large bowl, beat the sugar, brown sugar, margarine/butter, and
cream cheese until smooth. Add the flour, baking powder, salt, and rum/rum
extract and vanilla extract; blend well. Spread over crust. Bake at 325
degree F for 38 to 43 minutes or until the edges are light golden brown and
set. Cool 30 minutes.

In a small saucepan over low heat, melt all glaze ingredients, stirring
constantly until smooth. Drizzle over warm bars. Refrigerate at least 1
hour before serving. Cut to bars. Store in refrigerator. Makes 36 bars.

HIGH ALTITUDE — Above 3500 feet: Increase flour in crust to 1-1/2
cups. Decrease granulated sugar
in filling to 1/4 cup. Bake as
directed.