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Prep Time45min
Total60min
Servings75
Ingredients10
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Ingredients
1
bag (12 oz) semisweet chocolate chips (2 cups)
1
bag (12 oz) dark chocolate chips (2 cups)
1/3
cup whipping cream
1
cup butter
1/4
cup dry pudding mix from 1 box (4-serving size) vanilla pudding and pie filling mix (not instant)
1/2
cup whipping cream
1/2
teaspoon peppermint extract
1/2
teaspoon vanilla
1
bag (2 lb) powdered sugar
1/2
cup coarsely chopped peppermint candy canes
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Instructions
Step
1
Spray 15x10x1-inch pan with cooking spray. Reserve 1/2 cup of the semisweet chocolate chips. In 2-quart saucepan, heat remaining semisweet chocolate chips, the dark chocolate chips and 1/3 cup cream over medium-low heat, stirring constantly, until melted. Pour into pan; spread evenly. Refrigerate.
Step
2
Meanwhile, in 3-quart saucepan, heat butter, pudding mix and 1/2 cup cream to boiling over medium heat, stirring constantly. Remove from heat; stir in peppermint extract, vanilla and powdered sugar, beating well, until mixture is smooth. Spread evenly over cooled chocolate layer; freeze until firm, 15 to 20 minutes.
Step
3
Place reserved 1/2 cup chocolate chips in small resealable freezer plastic bag. Microwave on High 45 to 55 seconds, turning bag over after 30 seconds. Squeeze bag until chips are melted and smooth. Cut small tip off one corner of bag, and drizzle over top. Immediately sprinkle with chopped candy. Cut into 15 rows by 5 rows.
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To easily crush peppermint candies, place them in a resealable plastic freezer bag, seal the bag, and pound with a rolling pin or meat mallet.
Use red and green colored peppermint candy canes for special color during the holidays. If candy canes are not available, use round peppermint candies.
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