Calypso Bars

Directions

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.