72 Saltine Crackers
1 1/2 Cup Brown Sugar
1 Cup Whipping Cream
2/3 Cup Butter
4 Egg Yolks
1 Tsp. Salt
2 Cups Coconut
2 Cups Pitted, Chopped Dates
1 1/2 Cups Chopped Pecans
2 Tbsp. Dark Rum
2 Tsp. Vanilla
Glaze
1/2 Cup Butter
2 Cups Powdered Sugar
2 Tbsp. Milk
1/4 Tsp. Salt
2/3 Cup Chopped Pecans
Line a 9″ X 13″ cake pan with foil. Extend the foil over the edges of the pan. Lightly butter the foil and arrange half of the crackers in a single layer completely covering the bottom of the pan, cutting some to fit. Set aside.
In a medium saucepan combine brown sugar, cream, the 2/3 cup of butter, egg yolks, and 1 teaspoon of salt. cook over medium heat until butter melts, stirring constantly. When butter is melted stir in coconut, dates, and the 11/2 cups of pecans. Cook for 8 minutes or until mixture is glossy and has turned a rich shade of brown while stirring constantly. Remove from heat and stir in the rum and vanilla.
Pour filling over the cracker layer in the pan, spreading gently to cover the crackers completely. Arrange the remaining crackers over the filling, pressing them lightly into the filling. Set aside.
Glaze
In a small saucepan melt the 1/2 cup butter over medium heat. Cook and stir until butter is light brown. Transfer to a bowl. Whisk in the powdered sugar, milk, and 1/4 teaspoon of salt until smooth, adding additional milk as necessary to make a spreadable glaze. Pour the glaze over the cracker layer, spreading evenly. Sprinkle with the 2/3 cup of pecans. Cover and chill about 2 hours or until set.
Use foil to lift uncut bars out of the pan. Transfer to a cutting board. Using a serrated knife. cut into bars.
Place bars in a single layer in an airtight container, cover. Store in the refrigerator for up to 3 days or freeze for up to 1 month.