Decadent Nanaimo Bars

• 2 tablespoons finely chopped crystallized ginger
• 1 tablespoon rum
• 3/4 cup butter, cubed
• 1/3 cup baking cocoa
• 1/4 cup sugar
• 1 egg, lightly beaten
• 1 teaspoon vanilla extract
• 1-1/2 cups graham cracker crumbs
• 1 cup sweetened shredded coconut
• 1/2 cup chopped walnuts
• 1/2 cup finely chopped red and green candied cherries
• 1/4 cup butter, softened
• 3 tablespoons 2% milk
• 2 tablespoons instant vanilla pudding mix
• 2-1/2 cups confectioners' sugar
• 4 ounces semisweet chocolate, chopped
• 1 tablespoon butter
• 1/2 cup confectioners' sugar
• 2 teaspoons 2% milk

1. In a small bowl, combine ginger and rum; set aside.
2. In a large heavy saucepan, combine the butter, cocoa and sugar. Cook and stir over medium-low heat until melted. Whisk a small amount of hot mixture into egg. Return all to the pan, whisking constantly. Cook and stir over medium-low heat until mixture reaches 160u0b0.
3. Remove from the heat and stir in vanilla. Stir in the cracker crumbs, coconut, walnuts, cherries and ginger mixture. Press into a foil-lined 9-in. square baking pan.
4. For filling, in a large bowl, beat the butter, milk and pudding mix until blended. Gradually beat in confectioners' sugar until smooth; spread over crust. Freeze for 15 minutes or until set.
5. In a microwave, melt chocolate and butter; stir until smooth. Spread over top. Combine confectioners' sugar and milk; drizzle over top. Refrigerate for 1 hour or until set. Cut into bars.

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Taken from www.tasteofhome.com/recipes/decadent-nanaimo-bars/ (may not work)