½ cup margarine or butter
4 oz. (4 squares) semi-sweet chocolate
1 (14-oz.) can sweetened condensed milk (not evaporated)
½ teaspoon rum extract
2 eggs
1 ¼ cups Pillsbury’s Best All Purpose or Unbleached Flour
¾ teaspoon salt
2 cups candied fruitcake mixture
1 cup chopped pecans or walnuts
Heat oven to 350° F. Grease 13x9-inch pan. In large saucepan, melt margarine and chocolate over low heat, stirring constantly. Remove from heat. Add sweetened condensed milk and rum extract; belnd well. Add eggs 1 at a time, beating well after each addition. Lightly spoon flour into measuring cup; level off. Add flour, baking powder and salt; mix well. Stir in candied fruit and pecans. Spread in greased pan.
Bake at 350º F for 28 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely; cut into bars. 36 bars.
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