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1
Preheat oven to 350 degrees.
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2
Line an 8x8-inch square pan with heavy-duty foil that extends over edges of pan and butter foil.
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3
In a food processor fitted with a metal blade or in a large bowl with a pastry blender, combine first 5 ingredients; add butter in small intervals while mixing until texture resembles coarse cornmeal.
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4
Add nuts and rum; blend.
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5
Press dough firmly and evenly into pan.
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6
Bake until crust deflates (it will puff at first) and edges are barely firm to touch, about 15 minutes.
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7
Cool slightly on wire rack.
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8
As crust cools, blend filling ingredients together in a bowl.
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9
When crust is firm and still warm, spoon on filling; spread evenly.
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10
Return pan to oven and bake until edges turn golden, about 15 minutes.
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11
Remove and cool in pan on wire rack.
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12
Make chocolate layer by combining all ingredients in a small saucepan over low heat or microwave-safe bowl.
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13
Heat (in 30-second intervals, if in microwave) while whisking until melted and smooth.
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14
Pour hot topping over filling; spread evenly.
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15
If desired, sprinkle coconut and/or almonds evenly over top while chocolate layer is still hot.
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16
Refrigerate for 4 hours or overnight before bringing to room temperature and cutting into bars.
