Peppermint Patties

Now that we’re well into December, I’m getting the Christmas baking urge. Around Christmas time, my baking focus tends to shift away from cupcakes and more towards cookies, bars, and recently, candies. I love a good chocolate and mint combo and when I saw these, I knew I had to give them a try. Guys, you will not be disappointed. Cool, creamy peppermint filling surrounded by a slight crunch of chocolate… Perfection. You can use whatever chocolate you like or have on hand, but these have always turned out best for me using dark chocolate. They’re a bit time consuming but it’s mostly wait time. A perfect make ahead project!

(Makes about 32 patties)
4 cups powdered sugar
1/4 cup evaporated milk
3 tbsps unsalted butter, room temperature
1 tbsp peppermint extract
1/2 tsp vanilla
1/2 tsp vegetable oil
12 oz dipping chocolate
1 tbsp shortening

Add sugar, milk, butter, oil and extracts to the bowl of your mixer and beat until smooth.

Cover and chill in refrigerator for an least 1 hour. When mixture has firmed, scoop some filling (I used a heaping measuring teaspoon) and form into small balls.

Using the heel of your hand or the smooth bottom of a glass, slightly flatten the balls.
Place sheet with disks into freezer and chill for another hour, until nice and firm. You don’t want them to melt into the chocolate!

Once your patties are solid, place chocolate and shortening in a deep bowl and microwave in 30 second intervals, stirring between. I like to add that little bit of shortening to thin out the chocolate some. There- smooth and glossy!
Dunk patties in with a fork, covering completely…

Then lay on wax paper to dry. Those extra pools on the side snap right off, no worries. ☺️

Repeat with remaining patties. You can put these in the fridge to expedite the drying process if you wish.

Voila! Homemade peppermint patties, perfect for Christmas gifting. (Hint hint!) These can be made ahead and kept in the fridge for 1 week, and you could even add some food coloring to the filling to make them festive. Enjoy!

Recipe adapted from How Sweet It Is.


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