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Recipe by: anjelien
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10 Squares semi-sweet chocolate 1 pk White chocolate squares
1 cn Sweetened condensed milk, 1 tb Peppermint extract
-divided 6 dr Green food coloring
2 ts Vanilla
In heavy saucepan, over low heat, melt semisweet chocolate with 1 cup
sweetened condensed milk. Remove from heat; stir in vanilla. Spread half
the mixture into wax paper line 8 or 9 inch square pan. Chill 10 minutes or
until firm. Hold remaining chocolate mixture at room temperature. In heavy
saucepan, over low heat, melt white chocolate with remaining sweetened
condensed milk. Remove from heat; stir in peppermint extract and fool
coloring. Spread on chilled chocolate layer. Chill 10 minutes longer or
until firm. Spread reserved melted chocolate mixture on mint layer. Chill
2 hours or until firm. Turn onto cutting board. Peel off paper and cut
into squares. Storre loosely covered at room temperature. Makes about
1-3/4 lbs.
Origin: Canadian Living, December 1991. Shared by: Sharon Stevens
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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