Caribbean Coco-Almond Bars

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Wisconsin Cheese


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Cookie crust:

3/4 cup all-purpose flour

1/3 cup light brown sugar, firmly packed

1/4 teaspoon salt

1 1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces

3/4 cup toasted and finely chopped almonds (about 3 ounces)*

1 tablespoon dark rum**

Coconut filling:

1 1/2 cups medium shred unsweetened coconut***

1/2 cup sweetened condensed milk

2 tablespoons unsalted butter

2 tablespoons dark rum

1/4 teaspoons salt

Chocolate layer:

3 tablespoons unsalted butter

4 ounces bittersweet chocolate (at least 60% cocoa), chopped

2 tablespoons heavy cream or evaporated milk

Additional 1 cup shredded coconut and/or sliced almonds

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