Food recipes
Calypso Bars
Calypso Bars 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, coc...
Calypso Bars
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 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.
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 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.