1/2 c. butter
4 oz. (4 sq.) semi-sweet chocolate
1 (14 oz.) can sweetened condensed milk (not evaporated)
1/2 tsp. rum extract
2 eggs
1 1/4 c. Pillsbury Best all-purpose or unbleached flour
3/4 tsp. baking powder
1/4 tsp. salt
2 c. candied fruitcake mixture
1 c. chopped pecans or walnuts

Heat oven to 350 degrees. Grease 13 x 9 inch pan. In large saucepan, melt butter and chocolate over low heat, stirring constantly. Remove from heat. Add sweetened condensed milk and rum extract; blend well. Add eggs, one 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 350 degrees for 28-36 minutes or until toothpick inserted in center comes out clean. Cool completely; cut into bars. 36 bars.