Peppermint bark and milk chocolate tart with Swiss meringue buttercream from Bake from Scratch by Erin Clarkson

  • milk chocolate
  • heavy whipping cream
  • Show all ingredients...
  • Serves : makes 1 (9-inch) tart

  • EYB Comments

    Refrigerate 1 1/2 to 2 hours. Can substitute plain biscuits of your choice for graham crackers.

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Notes about this recipe

  • Recipe Notes

    Refrigerate 1 1/2 to 2 hours. Can substitute plain biscuits of your choice for graham crackers.

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