I love this recipe and make it frequently. I highly advise against using russet potatoes. I find that they turn to mush rather than staying in whole pieces. In fact, I think white potatoes are the best for this recipe. Sometimes I use the real bacon crumbles from the store and saved bacon grease from the freezer because I don't like to mess with bacon - delicious but messy. But let me be clear: LOVE THIS RECIPE!

Reviewed On: Dec. 18, 2009

I used Ghiradelli 60% cacao chips for the chocolate, and they were wonderful. I tried both Ghiradelli and Nestle white chips. Both seemed to cook a bit, rather than just melting to a smooth consistency, but once poured, this "problem" disappeared. However, the white chips were thick and had to be spread, even with the addition of the oil. What this meant for me was the the hot white chips melted the top of the chocolate a bit, and my final product was dark brown with a very light brown top. Like others, I do not recommend putting peppermint pieces between the layers. I found that the white and dark layers sheered apart when I broke them if I did. Save the peppermint chunks for the top, and if your white layer turns a bit brown like mine, the peppermint pieces will help disguise it.

Reviewed On: Dec. 18, 2009

We really enjoy this sauce. It's our staple recipe for Sunday night pizza. I make a double batch and can it into pint jars. Each pint is just enough for one Boboli crust.

Reviewed On: Jun. 24, 2007