Calypso Bars Recipe
Yield: 30 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: 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 ounce: Semisweet chocolate, melted
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Cookies