3 cups crushed vanilla wafers (about 90 wafers)*
1/2 cup butter, melted
3 tablespoons brown sugar
1 package (10 to 12 ounces) white chocolate chips**
2 packages (8 ounces each) cream cheese, softened
2 cups (16 ounces) sour cream
1 carton (8 ounces) frozen whipped topping, thawed
Chocolate ice cream topping, optional
In a large bowl, combine the wafer crumbs, butter and brown sugar. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake at 350° for 5-8 minutes or until lightly browned. Cool.
In a microwave, melt white chips; stir until smooth. Cool.
In a large bowl, beat cream cheese and sour cream until smooth. Add melted chips; beat well. Fold in whipped topping.
Pour filling over crust. Cover and refrigerate for 2 hours or until set. Drizzle with chocolate topping if desired. Yield: 15 servings.
*Graham cracker crumbs can be substituted
**White baking chocolate, chopped, can be substituted
1 c. butter or margarine, softened
1 ½ c. sugar
1 c. buttermilk
½ t. baking soda
2 ½ c. flour
8 (1 oz) bars sweet or semi-sweet baking chocolate (melted & cooled)
1 c. chocolate syrup
2 t. vanilla
1 ½ c. semi-sweet chocolate mini-chips
4 oz white chocolate
2 T plus 2 t. shortening
Cream butter in a large mixing bowl. Gradually add sugar, beating well at medium speed. Add eggs, one at a time, beating well after each addition.
Combine buttermilk and soda, stirring well. Add to creamed mixture alternately with flour, beginning and ending with flour. Add 8 oz melted chocolate bars, chocolate syrup, and vanilla. Mix well. Stir in 1 c. mini-chips.
Pour batter into a heavily greased and floured 10-inch bundt pan.
Bake at 300° for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Invert cake immediately onto a serving plate and let cool completely.
1. Combine 4 oz white chocolate and 2 T shortening in top of a double boiler. Bring water to a boil. Reduce heat to low. Cook until melted and smooth. Drizzle over cooled cake.
2. Melt remaining ½ c mini-chips and 2 t shortening in a small saucepan over low heat, stirring until smooth. Drizzle over white chocolate.
– From S. McCoy
3 cups white chocolate baking pieces
14-ounce can sweetened condensed milk (1 1/4 cups)
2 teaspoons finely shredded lime peel
2 tablespoons bottled Key Lime juice or regular lime juice
1 cup chopped macadamia nuts (toasted if desired)
Macadamia nuts, coarsely chopped (optional)
Line an 8-by-8-by-2-inch or 9-by-9-by-2-inch baking pan with foil, extending foil over the edges of pan. Butter foil; set aside.
Stir baking pieces and sweetened condensed milk in a large heavy saucepan over low heat just until pieces are melted and mixture is smooth. Remove from heat. Stir in lime peel and lime juice. Stir in the 1 cup chopped macadamia nuts. Spread mixture evenly into the prepared pan. If desired, sprinkle the coarsely chopped macadamia nuts on top.
Cover and chill for two hours or until firm. Lift the fudge from pan using edges of foil. Peel off foil and use a knife to cut fudge into pieces. Store in an airtight container at room temperature for up to one week or in the freezer for up to 2 months. Makes 2 1/2 pounds or 64 servings.
Tart Shell Ingredients:
1/2 cup butter, softened
1 (3-ounce) package cream cheese, softened
3/4 cup all-purpose flour
1/3 cup sugar
1/4 cup unsweetened cocoa
3 (1-ounce) squares unsweetened baking chocolate
3 tablespoons butter
2/3 cup sugar
1 teaspoon vanilla
1 (1-ounce) square white chocolate
1/2 teaspoon shortening
Heat oven to 325°F. Combine 1/2 cup butter and cream cheese in small bowl. Beat at medium speed until smooth. Reduce speed to low; add all remaining shell ingredients. Beat until well mixed and forms a dough.
Shape dough into 24 (1 1/4-inch) balls with floured hands. Place one ball of dough into each ungreased mini muffin cup. Press dough evenly on bottom and up sides of muffin cup.
Melt baking chocolate and 3 tablespoons butter in small saucepan over low heat, stirring occasionally, until smooth (2 to 3 minutes). Remove from heat. Cool 5 minutes. Stir in all remaining filling ingredients until smooth.
Spoon filling into each shell. Bake for 26 to 28 minutes or until filling is set. Cool in pans 5 minutes. Carefully remove tartlets from pan. Cool completely on cooling racks over waxed paper.
Melt white chocolate and shortening in small microwave-safe bowl on HIGH (45 to 60 seconds). Stir until smooth; drizzle glaze over tartlets.