Egg Nog White Chocolate Bark Food

WHITE CHOCOLATE EGGNOG

Steps:

• In a punch bowl, combine the egg nog, rum, and white chocolate liqueur. When you are ready to serve, whisk the egg nog to make it frothy and pour the mixture into cups. Place 1 heaping tablespoon of the whipped topping into each cup. Garnish each with the grated white chocolate and a sprinkling of pumpkin pie spice.

THE BEST WHITE CHOCOLATE ALMOND BARK

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Roast almonds on 1 baking sheet in the preheated oven, stirring occasionally, until toasted, about 10 minutes.
• Microwave white chocolate melting wafers and butter in a microwave-safe bowl on medium-high for 1 minute 30 seconds; stir. Microwave until completely melted, 20 to 30 seconds more. Add almond extract and stir until smooth. Stir in toasted almonds.
• Spread chocolate mixture evenly onto the second baking sheet. Chill in the refrigerator until hardened, about 1 hour. Break into small pieces by hand.

EGGNOG-WHITE CHOCOLATE BARK

Steps:

• Microwave chocolate in large microwaveable bowl on HIGH 2 min. or until almost melted, stirring every 30 sec. Stir until chocolate is completely melted.
• Stir in remaining ingredients until blended; spread immediately onto foil-covered baking sheet.
• Refrigerate 4 hours or until firm. Break into pieces.

WHITE CHOCOLATE COCONUT BARK

Steps:

• Line a 15x10x1-in. pan with parchment; set aside. , In a double boiler or metal bowl over hot water, melt baking chips until 2/3 chips are melted. Remove from heat; stir until smooth. Stir in 1/4 cup each nuts, coconut and ginger. Spread into prepared pan; top with remaining ingredients (pan will not be full). Refrigerate until firm, 15-20 minutes. Break or cut into pieces. Store in an airtight container.

WHITE CHOCOLATE EGGNOG BARS

Steps:

• Make the crust: position oven rack in the center of oven; preheat to 350°; line a 13x9 inch baking pan with foil so that the foil extends 2 inches beyond the short ends of the pan; lightly grease the foil.
• In a bowl, combine graham cracker crumbs and melted butter; transfer crumbs to prepared pan and pat them into an even layer.
• Bake for 8 minutes, or until it is slightly puffed and set.
• Place pan on a wire rack and let cool while you make the filling; decrease oven temperature to 325°.
• Make the filling: in the bowl of an electric mixer, using the paddle attachment, beat the cream cheese and sugar at medium speed until smooth and light, about 1 minute.
• Beat in the cornstarch; add the egg and egg yolks, one at a time, beating until blended and scraping down sides of bow as needed.
• Beat in the heavy cream, brandy/rum, vanilla, and nutmeg.
• Scrape filling into the slightly cooled crust; bake for 15-20 minutes, until the filling is set.
• Place pan on wire rack and cool for 30 minutes.
• Refrigerate the bars for at least 1 hour, until chilled.
• Make the topping: in a small saucepan, bring the cream to a gently boil.
• Remove pan from heat and immediately add white chocolate.
• Let the mixture stand for 30 seconds to melt the chocolate, then stir until the chocolate is completely melted and the mixture is smooth.
• Set the topping aside to cool, stirring occasionally, for 15 minutes or until thickened.
• Pour the topping over the chilled bars, and using a small offset metal spatula, spread evenly.
• Refrigerate the bars for at least 2 hours before cutting (or freeze for 1 hour).
• Lift the bars out of the pan using the foil as handles.
• Remove the foil and cut into 24 bars; serve chilled, dusted very lightly with freshly grated nutmeg.

EGGNOG CREAMS

Steps:

• In a microwave, melt 1-1/2 cups baking chips; stir until smooth. In a small bowl, cream butter and cream cheese until smooth. Add rum and vanilla. Beat in melted chips. Refrigerate, covered, 1 hour or until set., Shape mixture into 1-in. balls; place on a waxed paper-lined baking sheet. Refrigerate 2 hours or until firm and slightly dry to the touch., In a microwave, melt shortening and remaining baking chips; stir until smooth. Dip balls in mixture; allow excess to drip off. Return to baking sheet; if desired, sprinkle with nutmeg., Refrigerate 2 hours or until set. Store between layers of waxed paper in an airtight container in the refrigerator.

WHITE CHOCOLATE EGGNOG FUDGE

Steps:

• Yield: 2-1/2 lbs
• Prep Time: 30 minutes
• Combine sugar, butter and eggnog in a heavy 2-1/2 to 3 quart saucepan;.
• bring to a full boil, stirring constantly.
• Continue boiling 8 to 10 minutes over medium heat or until a candy thermometer reaches 234 deg F, stirring constantly to prevent scorching.
• Remove from heat;
• stir in white chocolate pieces and nutmeg until chocolate is
• melted.
• Add marshmallow creme, nuts and rum extract.
• Beat until well blended.
• Pour into buttered 8 or 9 inch square pan.
• Cool at room temperature;
• cut into squares.
• If fudge is too soft after cooling, chill.