White Chocolate Eggnog Bars Recipes

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.

WHITE CHOCOLATE EGGNOG

Steps:

• In a medium bowl beat egg whites with a mixer on medium until stiff peaks form (tips stand straight).
• In a large bowl vigorously whisk together egg yolks, sugar, and salt 1 minute or until lightened in color and texture.
• In a large saucepan combine milk and half-and-half. Bring just to a simmer over medium (don't let it boil). Gradually add hot milk to egg yolk mixture, whisking constantly. Return all to saucepan. Whisking constantly, cook over medium until mixture has thickened slightly and coats the back of a spoon. Reduce heat to its lowest setting. Whisk in chopped chocolate until completely melted. Stir in vanilla and nutmeg. Gently stir in beaten egg whites. Whisk in brandy (if using). Top with grated fresh nutmeg and/or shaved white chocolate. Makes 10 servings.

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 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.