Taste and presentation is 5 star, esp. with the cream & extract added to the chocolate and if careful to layer edges evenly. Which puts this above some other peppermint bark recipes, in my opinion. I rated 4 stars because I thought the mechanics of the recipe could be better. First "30 peppermint candies" is vague, to me. I used 12 regular/large candy canes: and it was just enough for my tupperware 9x13 (who has a 9 x 12 ?)that I used instead of foil or parchment:it flexes just enough, to work well. I found double plastic bagging and pounding with a meat mallet worked best to crush the peppermint,but not pulverize. Also, the chocolate layer doesnt separate as easily (when cutting)if you don't let it set in fridge more than a few minutes instead of 20 to add the next layer. And, white chocolate "chips" works fine. But be aware to melt LOW and SLOW ( I did in microwave in 20 second intervals on 50% power, stirring each time) as chocolate seizes up easily(trust me, I know!:) I also,added a little (1 tsp)veg oil to help to liquify/spread easier. And,do slightly press top layer of candy canes into the white chocolate. It falls off, when cutting, if you don't. And, lastly, i will use another full 10 oz bag of white chocolate for a 9x 13:it was barely enough with only 1 " larger pan. Although, these are notes to myself. Hopefully, this helps someone else when making this recipe.
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Taste and presentation is 5 star, esp. with the cream & extract added to the chocolate and if...