This recipe for Rum Squares, by Patty Roylance, is from At The Roylance's Table,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/4 c semi-sweet chocolate (could be chips) 1/2 sweetened condensed milk dash of salt 1 tesp of rum (could be extract) 3/4 chopped walnuts
Melt chocolate over hot water. Add milk and salt & rum, beat till smooth. Stir in the walnuts. Put in wax paper lined 8 inch square pan. Store in refer 24 hours. Cut in 1/2 inch slices ands in half lengthwise.
This makes a very thin batch, you can double and use the same size pan.
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