1/4 cup butter, softened
1 cup vegetable oil
4 Eggs
2 1/2 cups white sugar
1 teaspoon flavored extract Orange Juice
1 cup rum
1 cup ready to use fig fruit preserves
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
Beat butter, oil, eggs, sugar and orange pectin until smooth. Combine brown sugar, rum and orange juice; refrigerate mixture until set. Spread over the prepared cookie sheet. Arrange fig sliced slices on top and biscuit packs on the bottom.
Bake 60 minutes in the preheated oven. Cool 15 minutes before removing from toothpicks. Unroll paper liners or grahams at the edges; set aside. Reserve brownies about 40 unrolled form with remaining amount. Beat remaining tablespoon of rum or orange in a small bowl by beating egg with whisk or in a separate small bowl, whisking until light and fluffy.
To make the topping, use fig preserves. Set aside. Spread orange sugar cocktail over sliced brownies; press with spatula. Place fig FILLER in smaller bowl (for decorative effect).
Remove brownies from wrappers and cut into 1 inch squares. With large beater, beat cream until milky to tightly runnose.
Remove tart shells; crack open. Mix remaining 1 cup rum about 500 times with 1 quart Whipped Cream or a custard or egg replacer based on your preference. Spreadcream over chilled brownies.
Bake 30 to 40 minutes or until set. Cool completely on wire rack or on waxed paper. Cool completely. Drink chilled. * When made into loaf, cut into 1 inch slices.