| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cookies | 30 | Servings | |
INGREDIENTS
| 8 | oz | White chocolate |
| 1/3 | c | Unsalted butter |
| 1/4 | c | Dark rum |
| 1/2 | c | Pistachio nuts |
| 1/3 | c | Candied cherries; chopped |
| 1 1/3 | c | Finely shredded coconut |
| 1 | oz | Semisweet chocolate; melted |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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