Walrus Bar

Preparation

• 1 Preheat oven to 325°F. Line a 9 x 13 x 1-inch pan with aluminum foil, pressing foil against sides and corners of pan with edges hanging over sides of pan.2 In a large bowl, whisk together flour, corn starch, icing sugar, cocoa and salt.3  Add softened butter and mix, using hands, until mixture is moist and crumbly. Press firmly over prepared pan. Bake for 30 minutes.4 Combine butter, brown sugar, honey and salt in a 3-quart saucepan over medium heat. Bring to a boil and continue cooking for 3 minutes.5 Remove from heat. Once bubbling stops, stir in heavy cream and rum extract. Stir in walnuts. Pour over shortbread base, spreading walnuts evenly. Pack firmly.6 Turn down oven temperature to 300°F and continue baking for an additional 20 minutes. Remove carefully from oven (filling will be very loose, but will set as it cools).7 Let stand at room temperature for at least 2 hours. Once completely cooled, use overhanging foil to lift out of pan.8 Cut into squares or triangles and serve. Store in an airtight container, in the refrigerator, for up to one week.
• Source: California Walnut Board