Author/Submitted by: Found on the net
Candied Cherries; Chopped
Finely Shredded Coconut
Semisweet Chocolate; Melted
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. MM:
CARAMEL-ORANGE BUCHE DE NOE