CALYPSO BAR RECIPES

Steps:

• Heat oven to 350°F. Grease 13x9-inch pan. In large bowl, break up cookie dough. Stir or knead in pistachio nuts and coconut until well blended. With floured fingers, press dough mixture evenly in bottom of pan to form crust. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.) Sprinkle 1 cup of the white chocolate chunks over dough; press lightly into dough.
• Bake 14 to 16 minutes or until light golden brown. Meanwhile, in medium bowl, beat condensed milk, lime juice and egg yolks until well blended. Pour milk mixture evenly over crust.
• Bake 20 to 25 minutes longer or until filling is set.
• In small microwavable bowl, place remaining 1/2 cup white chocolate chunks and the oil. Microwave on High 45 seconds. Stir until smooth; if necessary, microwave 15 seconds longer. Drizzle over warm bars. Cool 1 hour. Refrigerate until chilled, about 1 hour. For bars, cut into 6 rows by 6 rows. Store in refrigerator.

Steps:

• 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.