>From the Betty Crocker website...


White Chocolate Peppermint Napoleons

Puff pastry is the easy secret to a festive chocolate and peppermint dessert.

Prep Time:25 min 
Start to Finish:2 hr 40 min 
Makes:12 servings

2cups whipping (heavy) cream
1package (6 ounces) white baking bars, broken into 1-inch pieces
1teaspoon vanilla
1/4teaspoon peppermint extract
1/2package (17.3-ounce size) frozen puff pastry (1 sheet), thawed
3/4cup chocolate-flavor syrup
6to 8 coarsely crushed hard peppermint candies

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.

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.

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 

~~~***Rhonda G in Missouri***~~~
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