| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
Latimes3 |
60 |
servings |
INGREDIENTS
| 2 |
c |
Walnuts; finely chopped |
| 1 1/2 |
c |
Sifted powdered sugar |
| 1 |
|
Egg white; see * Note |
|
|
(or 2 tbspns pasteurized egg whites) |
| 1 |
tb |
Rum |
| 1 1/2 |
c |
Semisweet chocolate |
| 3/4 |
c |
Sweetened condensed milk |
| 1 |
tb |
Butter |
INSTRUCTIONS
* Note: Raw eggs have been known to cause food-borne illnesses. Use
pasteurized egg whites for safety.
Mix nuts, powdered sugar, egg white and rum. Spread in 8-inch square cake
pan lined with wax paper. Melt chocolate in top of double boiler over
simmering water. Add condensed milk and butter, stirring constantly until
mixture begins to thicken, about 5 minutes. Spread over nut layer. Chill 1
1/2 hours until firm. Cut into small squares. Store in airtight container.
Yields 60 (1-inch) squares.
Each serving: 74 calories; 9 mg sodium; 2 mg cholesterol; 4 grams fat; 6
grams carbohydrates; 1 gram protein; 0.18 gram fiber
Recipe Source: Los Angeles Times - 12-16-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
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