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Foodgeek: |
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Rating: |
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Servings: |
16 to 20 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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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 cups coconut, finely shredded
1 oz. semisweet chocolate, melted
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Directions:
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Grease a shallow 11x7-inch 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.
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