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  Calypso Bars
  Category: Cookies
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 281
Ingredients:
8 oz White chocolate
1/3 cup Unsalted butter
1/4 cup Dark rum
1/2 cup Pistachio nuts
1/3 cup Candied cherries, chopped
1 1/3 cup Finely shredded coconut
1 oz Semisweet chocolate, melted
Instructions:
Grease a shallow 11" x 7" baking pan with butter; line base with
parchment or waxed paper. Heat white chocolate, butter, and half of
rum together in a large bowl placed over a pan of gently simmering
water, stirring until well blended. Remove from heat; stir in
remaining rum. Roughly chop pistachio nuts; add 3/4 of nuts to
chocolate mixture with cherries and coconut. Mix well. Spread
mixture evenly in prepared pan. Finely chop remaining nuts. Put
melted semisweet chocolate in a small paper piping bag; cut a small
hole in the bottom of bag. Pipe squiggly lines of chocolate all over
top of mixture, then sprinkle with finely chopped nuts. Chill 4 to 5
hours or until firmly set. Cut in 30 pieces. Remove from pan with a
flexible spatula. Keep refrigerated or in a cool place until serving.
From "The Book of Cookies" by Pat Alburey.
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