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“These yummy bars can be served with or without icing. If iced, they should be stored in the fridge but uniced, they can be stored in an airtight container.”
READY IN:
2hrs 20mins
YIELD:
40 squares
UNITS:
US

Ingredients Nutrition

Directions

  1. Grease a 13" x 9" baking pan; set aside.
  2. To make the base, combined the crumbs, coconut and sugar in a bowl; stir in the butter until evenly moistened.
  3. Press into the prepared pan.
  4. Bake in the centre of a 325 degree F oven until browned, 15 minutes.
  5. Let cool on a rack.
  6. In another bowl, stir together the condensed milk, rum and flour; stir in the nuts, coconut and mango.
  7. Spread over the base.
  8. Bake in the centre of a 325 degree F oven until golden and set, 35 minutes.
  9. Let cool.
  10. To make the icing, beat the butter, milk and rum together until creamy; beat in the icing sugar in two additions until fluffy.
  11. Spread over the filling.
  12. Refrigerate until firm, 1 hour.

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