| 2 | cups whipping (heavy) cream |
| 1 | package (6 ounces) white baking bars, broken into 1-inch pieces |
| 1 | teaspoon vanilla |
| 1/4 | teaspoon peppermint extract |
| 1/2 | package (17.3-ounce size) frozen puff pastry (1 sheet), thawed |
| 3/4 | cup chocolate-flavor syrup |
| 6 | to 8 coarsely crushed hard peppermint candies |
| 1. | In 2-quart saucepan, heat whipping cream and baking bar pieces over low heat, stirring constantly, until melted and smooth. Stir in vanilla and peppermint extract. Cool slightly. Cover and refrigerate at least 2 hours until chilled. |
| 2. | Heat oven to 400ºF. Cut pastry sheet crosswise into 4 strips, then lengthwise into 3 strips to make 12 rectangles. Place on ungreased cookie sheet. Bake 12 to 15 minutes or until golden brown. Split horizontally in half while warm. |
| 3. | In small bowl, beat white chocolate mixture with electric mixer on high speed until stiff (do not overbeat). Place bottom halves of pastry pieces, split sides up, on serving plates. Fill each with about 1/3 cup white chocolate mixture; add tops of pastry pieces. Drizzle with chocolate syrup. Sprinkle with candies. |
|
| Cook and beat the white chocolate filling up to 24 hours ahead of time. Cover and refrigerate until serving. |
|
| White chocolate is not classified as true chocolate because it does not contain chocolate liquor. White chocolate is the popular term, however, and the flavor is featured in many desserts. Terms for white chocolate products include white baking bars, premier white bars and white chips. |
Nutrition Information:
365 ( 225); 25g ( 13g, ncg); 70mg; 95mg; 32g ( 1g, ncg); 4g 10%; 0%; 6%; 8% nc ; nc nc