Get ready to make your own cool and refreshing Homemade Peppermint Patties! This recipe combines a smooth, intensely minty filling with a rich chocolate coating, perfectly capturing that classic flavor combination. I love making these Homemade Peppermint Patties because they are surprisingly simple – no baking required! – and they make fantastic gifts or treats for holidays and parties. This recipe is easy enough for beginners but delivers a truly decadent candy experience.
Why You’ll Love These Homemade Peppermint Patties
- Classic Flavor: Perfectly captures the refreshing mint and rich chocolate taste you love.
- No-Bake Recipe: Super easy to make without turning on the oven!
- Simple Ingredients: Requires just a few common pantry staples.
- Perfect for Gifting: Homemade candies like these make thoughtful and delicious gifts.
- Fun to Make: Dipping the peppermint centers in chocolate is a fun process.
Ingredients for Homemade Peppermint Patties
Here’s what you’ll need to make these delightful minty treats. The full list with measurements is in the recipe card below.
Peppermint Filling
- Sweetened condensed milk (Dairy)
- Peppermint extract (Flavoring)
- Confectioners sugar (Sweetener)
Chocolate Coating
- Chocolate almond bark (Candy Coating)
- Sprinkles (optional) (Decoration)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the classic flavor of these Homemade Peppermint Patties, but here are some fun variations:
- Different Chocolate: Use semi-sweet chocolate chips, dark chocolate chips, or white chocolate chips (melted with a little coconut oil or vegetable shortening for smooth dipping) instead of almond bark.
- Flavored Extracts: Try using wintergreen extract or a hint of vanilla in addition to the peppermint.
- Add Color: Add a drop of green food coloring to the peppermint filling for a minty look.
- Coconut: Mix some shredded coconut into the filling or sprinkle it on top before the chocolate sets.
- Crushed Candy Canes: Sprinkle crushed candy canes over the chocolate coating before it sets for a festive holiday version.
How to Make Homemade Peppermint Patties
Let me show you how easy it is to make these Homemade Peppermint Patties:
Prep the Tray
- First, I line a baking sheet with parchment paper or wax paper. This is crucial for preventing the patties from sticking!
- I also make sure I have enough clear space in my freezer for the tray later on.
Mix the Filling Dough
- In a large bowl, I combine the sweetened condensed milk and the peppermint extract.
- I slowly mix in the confectioners’ sugar using an electric mixer (a hand mixer works fine, or even a sturdy spoon and some elbow grease initially) until a stiff, non-sticky dough forms. It will seem like a lot of sugar, but it’s needed to get the right consistency.
Shape and Freeze the Patties
- I roll the peppermint dough into small balls (about 1 teaspoon to 1 tablespoon size, depending on preference).
- I place the balls on the prepared tray.
- Gently, I flatten each ball into a thick disc shape, like a classic peppermint patty.
- I place the entire tray into the freezer for at least 1 hour, until the patties are frozen solid and very firm. This freezing step is essential for easy dipping!
Melt the Chocolate
- When the patties are frozen, I melt the chocolate almond bark. I place it in a microwave-safe bowl.
- I microwave it in 30-second intervals, stirring well after each interval, until it’s completely melted and smooth. Be careful not to overheat almond bark, as it can seize.
Dip and Decorate
- Working quickly (as the frozen patties will make the chocolate set fast), I dip each frozen peppermint patty into the melted chocolate. I use a fork or dipping tools for this, allowing the excess chocolate to drip off back into the bowl.
- I place the chocolate-coated patty back on the lined tray.
- If I’m using sprinkles, I add them immediately while the chocolate is still wet.
- I repeat until all patties are coated.
Set and Store
- I let the chocolate fully set at room temperature (which happens quickly since the centers are frozen) or place the tray briefly in the refrigerator to speed it up.
- Once set, I store the Homemade Peppermint Patties in an airtight container.
Tips and Tricks for the BEST Peppermint Patties
Here are my secrets for making perfect Homemade Peppermint Patties:
- Stiff Dough: Ensure the peppermint filling dough is stiff and not sticky. Add a bit more powdered sugar if needed, but be careful not to make it too dry.
- Freeze Patties Solid: Don’t skip or shorten the freezing time! Frozen centers make dipping much easier and cleaner.
- Work Quickly When Dipping: The cold patties will cause the chocolate coating to set fast, so have your sprinkles ready if using them.
- Thin Chocolate Coating (Optional): If your melted almond bark or chocolate seems too thick for dipping, stir in a tiny amount (like ½ teaspoon) of coconut oil or vegetable shortening to thin it slightly.
- Use Peppermint Extract: Make sure you’re using peppermint extract, not mint extract, for that classic patty flavor.
How to Serve
These Homemade Peppermint Patties are perfect for:
- Holiday Treat Trays: A beautiful addition to Christmas or holiday platters.
- Gifting: Package them in small boxes or bags for thoughtful homemade gifts.
- After-Dinner Mints: A refreshing treat after a meal.
- Parties: An easy and delicious candy for gatherings.
- Anytime Treat: When you need a cool, minty chocolate fix!
Serve chilled or at room temperature.
Make Ahead and Storage
These candies are excellent for making ahead! Store the finished Homemade Peppermint Patties in an airtight container, layered between wax paper to prevent sticking, at room temperature for about a week or in the refrigerator for 2-3 weeks. They can also be frozen for longer storage (up to 2-3 months).
FAQs about Homemade Peppermint Patties
- Can I use real chocolate instead of almond bark?
- Yes! Melted semi-sweet, dark, or milk chocolate chips work well. For best results with real chocolate, consider tempering it or adding about ½ – 1 teaspoon of coconut oil or vegetable shortening per cup of chips to ensure a smooth, hard coating.
- Why is my filling too sticky?
- You likely need to add more powdered sugar. Add it gradually, mixing well, until a firm, rollable dough forms. Humidity can affect the amount needed.
- Can I make different shapes?
- Absolutely! You can use small cookie cutters to cut shapes from the chilled (but not frozen solid) dough before dipping.
Enjoy these cool, refreshing, and easy-to-make Homemade Peppermint Patties! They’re a classic treat that’s always delightful.
Print
Homemade Peppermint Patties
- Prep Time: 20 minutes
- Freese Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 30–40 patties 1x
- Category: Dessert, Candy
- Cuisine: American
Description
These homemade peppermint patties combine the cool, refreshing flavor of peppermint with the rich decadence of chocolate. Perfect for holidays, gifting, or everyday indulgence, this recipe is simple enough for beginners yet yields delicious results.
Ingredients
Scale
- 3/4 cup sweetened condensed milk
- 1 1/2 teaspoons pure peppermint extract
- 4 cups (about 480g) confectioners’ sugar (powdered sugar), plus more for dusting if needed
- 1 pound (16 ounces) chocolate almond bark (or chocolate candy coating, or semi-sweet/dark chocolate chips – see notes)
- Sprinkles (optional)
Instructions
- Prep the Tray and Freezer: Line a large baking sheet with parchment paper or wax paper. Ensure you have enough space cleared in your freezer for this tray.
- Mix the Dough: In a large bowl, combine the sweetened condensed milk and peppermint extract. Using an electric mixer (hand mixer or stand mixer with paddle attachment), slowly mix in the confectioners’ sugar, about 1 cup at a time, until a stiff, pliable, and non-sticky dough forms. If the dough seems too sticky, add a little more confectioners’ sugar, 1 tablespoon at a time.
- Shape the Patties: Lightly dust your hands with confectioners’ sugar if needed. Roll the dough into small balls (about 1 teaspoon to 1 tablespoon size, depending on desired patty size). Place the balls on the prepared baking sheet. Gently flatten each ball into a thick disc shape.
- Freeze Patties: Place the tray of shaped patties into the freezer for at least 1 hour, or until very firm. This step is crucial for easier dipping and helps the patties hold their shape.
- Melt the Chocolate Coating: Just before the patties are done freezing, melt the almond bark (or other chocolate coating). Place it in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each interval, until completely melted and smooth. Be careful not to overheat.
- Dip Patties: Remove the frozen peppermint patties from the freezer. Using a fork or dipping tools, dip each frozen patty into the melted chocolate coating, ensuring it’s fully covered. Lift the patty out and gently tap the fork on the side of the bowl to allow excess chocolate to drip off.
- Place on Tray and Decorate: Place the chocolate-coated patty back onto the lined baking sheet. If using sprinkles, add them immediately while the chocolate coating is still wet. Repeat the dipping and decorating process with the remaining patties.
- Set and Store: Let the chocolate coating fully set at room temperature (which may take an hour or two) or place the tray in the refrigerator for about 15-20 minutes to speed up the process. Once set, store the peppermint patties in an airtight container, layering them between sheets of wax paper, at room temperature or in the refrigerator.
Notes
- Dough Consistency: The dough should be stiff but pliable. If it’s too sticky to handle, add a bit more powdered sugar.
- Almond Bark/Candy Coating: Almond bark or candy coating melts easily and sets firmly, making it ideal for dipping. You can also use good-quality semi-sweet or dark chocolate chips, but you may need to temper the chocolate or add a teaspoon of coconut oil or vegetable shortening during melting for a smoother coating and better setting.
- Freezing Patties: Don’t skip freezing the patties before dipping; it makes the dipping process much cleaner and prevents the patties from melting into the warm chocolate.
- Dipping: Work relatively quickly when dipping, as the chocolate will start to set. If the chocolate thickens too much, reheat it gently in the microwave for 10-15 seconds.
- Storage: Store in an airtight container to prevent them from drying out. They will keep well at room temperature for about 1-2 weeks or longer in the refrigerator.