Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz White chocolate 1/3 c Candied cherries; chopped
1/3 c Unsalted butter 1 1/3 c Finely shredded coconut
1/4 c Dark rum 1 oz Semisweet chocolate; melted
1/2 c Pistachio nuts

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.

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