Makes 24 triangular cookies.
1 cup each: all-purpose flour; corn starch; icing sugar; cocoa
1 tsp salt
1 cup unsalted butter, softened
1 cup each: unsalted butter; brown sugar, firmly packed
1/2 cup liquid honey
3/4 tsp salt
1/4 cup heavy cream
1 tbsp rum extract
3 cups coarsely chopped walnuts
1.Line a 9-by-13-by-1-inch pan with aluminum foil, pressing foil against sides and corners of pan with edges hanging over sides of pan. Spray or grease bottom and sides of foil.
2.Whisk together flour, corn starch, icing sugar, cocoa and salt in a large bowl. Add softened butter and mix, using hands, until mixture is moist and crumbly. Press firmly over prepared pan. Bake in a 325-degree oven for 30 minutes.
3.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. 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. Turn down oven temperature to 300 degrees and continue baking for an additional 20 minutes. Remove carefully from oven (filling will be very loose, but will set as it cools).
4.Let stand at room temperature for at least 2 hours. Once completely cooled, use overhanging foil to lift out of pan. Cut into squares or triangles and serve. Store in an airtight container, in the refrigerator, for up to one week.
Do you have a question about food or drink? E-mail Bill Daley at: email@example.com. Snail mail inquiries should be sent to: Bill Daley, Chicago Tribune, 435 N. Michigan Ave., Chicago 60611. Twitter @billdaley.