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.