Calypso Bars

1. 1

   Grease a shallow 11x7-inch baking pan with butter; line base with parchment or waxed paper.

2. 2

   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.

3. 3

   Remove from heat; stir in remaining rum.

4. 4

   Roughly chop pistachio nuts; add 3/4 of nuts to chocolate mixture with cherries and coconut.

5. 5

   Mix well.

6. 6

   Spread mixture evenly in prepared pan.

7. 7

   Finely chop remaining nuts.

8. 8

   Put melted semisweet chocolate in a small paper piping bag; cut a small hole in the bottom of bag.

9. 9

   Pipe squiggly lines of chocolate all over top of mixture, then sprinkle with finely chopped nuts.

10. 10

    Chill 4 to 5 hours or until firmly set.

11. 11

    Cut in 30 pieces.

12. 12

    Remove from pan with a flexible spatula.

13. 13

    Keep refrigerated or in a cool place until serving.

No additional tips available.