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Place a wire rack over a sheet of waxed paper. Arrange petits fours on rack, leaving space between each. Spoon glaze over the top and sides, allowing excess to dip off. When glaze is dry, repeat with a second coat.
We used 6 ounces of white baking chocolate, one tube (16.5 ounces) refrigerated sugar cookie…
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Slowly pour remaining cream mixture over the back of the spoon into the ramekins. Place ramekins…
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