Among the many arguments to prove the penmen of the Scripture inspired by the Spirit of God, this is not the last and least- that the penmen of Holy Writ do record their own faults and the faults of their dearest and nearest relatives. For instance hereof, how coarsely doth David speak of himself: “So foolish was I, and ignorant; I was as a beast before Thee.” And do you think that the face of St. Paul did look the more foul by being drawn with his own pencil, when he says, “I was a murderer, a persecuter, the greatest of sinners,” etc?... Moses sets down the sin and punishment of his own sister, the idolatry and superstition of Aaron his brother, and his own fault in his preposterous striking the rock.

Thomas Fuller

CATEGORY	CUISINE	TAG	YIELD
		Candies, Desserts	36	Servings

INGREDIENTS

		cups. Decrease granulated sugar
		in filling to 1/4 cup. Bake as
		directed.

INSTRUCTIONS

Qty    Measurement             Ingredient ___---- ~------------------
~------------------------------------
1  cup                     PILLSBURY'S 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                     PILLSBURY'S 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 11x7-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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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