Q. Gail Asks: I’ve made the New and Improved Peppermint Bark twice,and my entire family loves it! I plan to make this as our family home-made holiday gift this year. We always work on a food project to give to our family and friends, and I know I am going to blow them away with this gift! I have a question about the butter. When completely prepared, the bottom of the chocolate graham cracker has a noticeable clear butter fat layer. It tastes great, but doesn’t look appetizing. I am using a good quality, salted butter – 6 Tbsp. The butter and sugar came to a good simmer. I am thinking of cutting the butter to 4 Tbsp, but wanted to check with you first. I am probably your biggest fan. I have everyone of your cookbooks and your recipes have never disappointed me or my family/guests! Thanks!
A. Hey Gail. Great to hear from you. I wish I were on your Christmas list! That’s not my experience with the butter sugar mixture but if it’s yours I’d give your suggestion a try. You just need enough of the butter-sugar mixture so that it completely coats the graham crackers. Let me know if you’re happy with less better. Merry Christmas!
