INGREDIENTS

INSTRUCTIONS

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~------------------------------------ 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  cups. Decrease granulated sugar in filling to 1/4 cup. Bake as
directed.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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