Prep Time
30 Mins
Total Time
4 Hours 10 Mins
Yield
Makes 2 doz. or 24 servings.

How to Make It

Step 1

MELT 2 Tbsp. butter; mix with cookie crumbs. Press onto bottoms of 24 miniature paper-lined muffin cups. Add 1/4 tsp. jam to each. Refrigerate until ready to use.

Step 2

MICROWAVE white chocolate, 1/4 cup cream and 1 Tbsp. of the remaining butter in microwaveable bowl on HIGH 1 min.; stir until chocolate is melted and mixture is well blended. Spoon over jam. Freeze 10 min.

Step 3

MEANWHILE, melt semi-sweet chocolate with remaining cream and butter as directed for white chocolate. Spoon over white chocolate layers; top with sprinkles. Refrigerate 1 to 2 hours or until firm.

Chef's Notes

Nutrition per serving:
Calories 140 
Total fat 9 g
Saturated fat 5 g
Cholesterol 15 mg
Sodium 50 mg
Carbohydrate 15 g
Dietary fiber 1 g
Sugars 12 g
Protein 1 g
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 4 %DV

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