Eggnog Creams

• 3-1/2 cups white baking chips, divided
• 1/2 cup butter, softened
• 3 ounces cream cheese, softened
• 2 tablespoons dark rum
• 1/4 teaspoon vanilla extract
• 2 tablespoons shortening
• Ground nutmeg, optional

1. 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.
2. Shape mixture into 1-in. balls; place on a waxed paper-lined
3. . Refrigerate 2 hours or until firm and slightly dry to the touch.
4. In a microwave, melt shortening and remaining baking chips; stir until smooth. Dip balls in mixture; allow excess to drip off. Return to
5. ; if desired, sprinkle with nutmeg.
6. Refrigerate 2 hours or until set. Store between layers of waxed paper in an airtight container in the refrigerator.

white baking chips, butter, cream cheese, dark rum, vanilla, shortening, ground nutmeg

Taken from www.tasteofhome.com/recipes/eggnog-creams/ (may not work)