I think this is a pretty good recipe. I agree with another poster (wombat) that microwaving the chocolates worked best, therefore eliminating the use for the oil. I only used the peppermint extract in the semi-sweet chocolate part, and left the white chocolate alone. I also did not put crushed candy canes between the layers...only on top of the white chocolate layer. In order to keep the layers from separating, you need to only let the darker chocolate set for about 5-10 minutes in the freezer, and then pour the white chocolate on top. Do not smooth it with a spoon or spatula. Instead, gently shake the pan to cause the white chocolate to settle evenly. One of my favorite ways to prepare this is by using the silicone mini-cupcake pans. They will pop right out of the pan when completely done, and they make the perfect bite-sized "peppermint patty", which not only looks gorgeous displayed, but also for giving as a gift. =)
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I think this is a pretty good recipe. I agree with another poster (wombat) that microwaving...