Recipe - Calypso Bars

8 ounce White chocolate
1/3 cup Unsalted butter
One fourth cup Dark rum
One half cup Pistachio nuts
1/3 cup Candied cherries; chopped
1 1/3 cup Finely shredded coconut
1 ounce Semisweet chocolate; melted

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 Three fourths 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini