2 Tbsp. boiling water
1/4 cup spiced rum, divided
1 pkg. orange jello
1/2 cup evaporated milk
3 squares chopped white chocolate
2 Tbsp. butter
spray jello mold/ice cube tray lightly with cooking spray. Place mold on tray. Add boiling water and 2 tbsp rum to gelatin mix; stir 2 minutes until completely dissolved.
Microwave remaining rum, milk, chocolate and butter in medium microwaveable bowl on high 1 minute or until chocolate is almost melted; stir until chocolate is completely melted and mixture is well blended. Stir in gelatin mixture.
Pour into prepared mold. Refrigerate 3 hours or until firm. Run knife around edges of mold to loosen gelatin. Unmold onto serving tray.
Optional: top each shot with an orange rind twist.