Calypso Bars Recipe

• 8 ounce White chocolate
• 1/3 c. Unsalted butter
• 1/4 c. Dark rum
• 1/2 c. Pistachio nuts
• 1/3 c. Candied cherries minced
• 1 1/3 c. Finely shredded coconut
• 1 ounce Semisweet chocolate melted

1. Grease a shallow 11" x 7" baking pan with butter; line base with parchment or possibly waxed paper.
2. Heat white chocolate, butter, and half of rum together in a large bowl placed over a pan of gently simmering water, stirring till well blended.
3. Remove from heat; stir in remaining rum.
4. Roughly chop pistachio nuts; add in 3/4 of nuts to chocolate mix with cherries and coconut.
5. Mix well.
6. Spread mix proportionately in prepared pan.
7. Finely chop remaining nuts.
8. Put melted semisweet chocolate in a small paper piping bag; cut a small hole in the bottom of bag.
9. Pipe squiggly lines of chocolate all over top of mix, then sprinkle with finely minced nuts.
10. Refrigerate4 to 5 hrs or possibly till firmly set.
11. Cut in 30 pcs.
12. Remove from pan with a flexible spatula.
13. Keep refrigerated or possibly in a cold place till serving.

white chocolate, butter, rum, nuts, candied cherries, coconut

Taken from cookeatshare.com/recipes/calypso-bars-98134 (may not work)