1 1/4 c. sifted flour
3/4 tsp. salt
1/2 c. butter, softened
3/4 c. brown sugar
1 lg. egg
1/4 c. plus 1 tbsp. Mexican liqueur
1 c. semi-sweet chocolate pieces
1/3 c. chopped walnuts or pecans

ICING:

2 tbsp. butter
1 tbsp. liqueur
2 tsp. milk or cream
1 1/3 c. sifted powdered sugar

Grease a 7 x 11 inch baking pan. Preheat oven to 350 degrees. Resift flour with baking powder nd salt. Cream butter and sugar, beat in egg. Stir in 1/4 cup vinegar, then flour mixture, blend well. Fold in chocolate and nuts. Spread evenly in prepared pan. Bake 30 minutes, or until top springs back when lightly touched in center. Do not over bake. Remove from oven, cool in pan 15 minutes, then bush top with 1 tablespoon liqueur. When fully cooled, spread with brown icing. When icing is set, cut into bars about 2 x 1 1/2 inch. Garnish with whole or half nuts.

ICING: Melt butter in pan; remove from heat and add ingredients; beat until smooth.