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1
Preheat oven to 375 degrees F.
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2
Grease a 13x9x2-inch baking pan; set aside.
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3
In a large bowl, beat the 1 cup butter with an electric mixer on medium to high speed for 30 seconds.
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4
Add the 1/2 cup brown sugar.
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5
Beat until combined, scraping side of bowl occasionally.
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6
Gradually add flour, beating on low speed just until combined (mixture will look slightly dry).
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7
Press mixture into prepared pan.
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8
Bake in the preheated oven for 10 minutes.
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9
Carefully spread preserves over hot crust.
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10
In another large bowl, beat eggs on medium-high speed for 3 minutes.
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11
Add the 1-1/2 cups brown sugar, the cocoa powder, vanilla, and salt.
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12
Beat on low speed for 3 minutes.
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13
Gradually add the finely ground walnuts, beating just until combined.
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14
Carefully spread chocolate mixture evenly over preserves.
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15
Bake about 30 minutes or until set.
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16
Cool completely in pan on a wire rack.
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17
Icing:.
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18
In a medium heavy saucepan, combine bittersweet chocolate and the 3 tablespoons butter.
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19
Cook and stir over low heat until melted.
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20
Stir in corn syrup and rum.
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21
Spread icing over cooled uncut cookies.
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22
If desired, top with the walnut halves.
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23
Let stand for 1 to 2 hours or until chocolate is set.
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24
Using a sharp knife, loosen edges of cookies from sides of pan.
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25
Cut into bars.
