Eggnog Creams

1. 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. 2

   Shape mixture into 1-in. balls; place on a waxed paper-lined

3. 3

   . Refrigerate 2 hours or until firm and slightly dry to the touch.

4. 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. 5

   ; if desired, sprinkle with nutmeg.

6. 6

   Refrigerate 2 hours or until set. Store between layers of waxed paper in an airtight container in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.