Food recipes
Calypso Bars Recipe
Calypso Bars Recipe Ingredients: spartan, real semi-sweet chocolate baking chips, butter, without salt alcoholic beverage, distilled, rum, 80 proof nuts, pistachio nuts, raw cherries, sweet, raw shortening confectione...
Calypso Bars Recipe
Ingredients:
spartan, real semi-sweet chocolate baking chips,
butter, without salt
alcoholic beverage, distilled, rum, 80 proof
nuts, pistachio nuts, raw
cherries, sweet, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
candies, semisweet chocolate
Directions:
Grease a shallow 11" x 7" baking pan with butter; line base with parchment or possibly waxed paper.
Heat white chocolate, butter, and half of rum together in a large bowl placed over a pan of gently simmering water, stirring till well blended.
Remove from heat; stir in remaining rum.
Roughly chop pistachio nuts; add in 3/4 of nuts to chocolate mix with cherries and coconut.
Mix well.
Spread mix proportionately 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 mix, then sprinkle with finely minced nuts.
Refrigerate4 to 5 hrs or possibly till firmly set.
Cut in 30 pcs.
Remove from pan with a flexible spatula.
Keep refrigerated or possibly in a cold place till serving.
Ingredients:
spartan, real semi-sweet chocolate baking chips,
butter, without salt
alcoholic beverage, distilled, rum, 80 proof
nuts, pistachio nuts, raw
cherries, sweet, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
candies, semisweet chocolate
Directions:
Grease a shallow 11" x 7" baking pan with butter; line base with parchment or possibly waxed paper.
Heat white chocolate, butter, and half of rum together in a large bowl placed over a pan of gently simmering water, stirring till well blended.
Remove from heat; stir in remaining rum.
Roughly chop pistachio nuts; add in 3/4 of nuts to chocolate mix with cherries and coconut.
Mix well.
Spread mix proportionately 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 mix, then sprinkle with finely minced nuts.
Refrigerate4 to 5 hrs or possibly till firmly set.
Cut in 30 pcs.
Remove from pan with a flexible spatula.
Keep refrigerated or possibly in a cold place till serving.