Peppermint Patties
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4.9
39 reviews
Excellent
Peppermint Patties
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The perfect holiday treat, these Peppermint Patties are so easy to make from scratch. You'll love how creamy, minty, and chocolatey they are!
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Ingredients
- 1 cup sweetened condensed milk (240ml) (not the whole can!)
- 1½ teaspoons peppermint extract
- 5 to 5½ cups confectioners’ sugar plus more for dusting (600g-660g)
- 3½ cups semisweet chocolate chips (630g)
- 1 tablespoon shortening
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Instructions
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the condensed milk and peppermint extract. Bring mixing on low speed.
- Gradually add the confectioners’ sugar until a stiff dough forms and isn’t sticky.
- Generously dust a sheet of parchment paper with confectioners’ sugar. Turnout the dough onto the parchment and press into a cohesive mass. Dust the dough with confectioners’ sugar and roll to ¼ inch thickness*.
- Cut the dough into rounds using a 1½ inch circle cutter. Place on a parchment-lined baking sheet. Once all of the rounds are cut, freeze for at least 30 minutes or up to 24 hours.
- Once frozen, place the chocolate chips and shortening in a medium microwave-safe bowl. Microwave on high in 30-second intervals, stirring between each, until melted and smooth.
- Using a fork, dip the frozen rounds in the melted chocolate, tap the fork on the side of the bowl a few times to help remove excess chocolate, and place on a large parchment paper-lined baking sheet. (Warm the chocolate in the microwave again as needed and pop the patties back in the freezer for a few minutes if they start to soften when dipped in the chocolate.)
- Chill until the chocolate has hardened, about 30 minutes. Loosen the patties from the parchment paper (an offset spatula is a dream here!). Store the patties refrigerated in an airtight container for up to 1 week.
Notes
- If you accidentally add the whole can of condensed milk, add another cup of confectioners’ sugar to the dough to make sure it’s stiff enough to cut and dip. If desired, you can also add a few more drops of peppermint extract.
- If your candy rounds are sticking to the parchment paper, place another piece of parchment on top of the dough, flip the sheets over, and peel off the original parchment sheet now on top. Continue cutting as directed.
- You can use chopped semi-sweet chocolate bars instead of chips for the chocolate coating.
- If you don’t have shortening, you can use coconut oil that is solid at room temperature.
- If desired, decorate the dipped patties with sprinkles before chilling and the chocolate sets.
- If you don’t want to roll and cut out the candy, you can pinch off pieces of the dough, roll into 1-inch balls between your palms, place them on parchment paper, and flatten them to ¼-inch-thickness with the bottom of a glass.
- If the filling is too soft to cut, place it on a baking sheet in the freezer for 5 to 10 minutes to help them firm up.
- Not a fan of sprinkles but want a festive topping? Try topping the peppermint patties with crushed candy canes or a white chocolate drizzle.
Nutrition Information
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Calories
102kcal
(5%)
Carbohydrates
16g
(5%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Trans Fat
0.03g
Cholesterol
2mg
(1%)
Sodium
6mg
(0%)
Potassium
66mg
(2%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
16IU
(0%)
Vitamin C
0.1mg
(0%)
Calcium
18mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 72patties
Amount Per Serving
Calories 102 kcal
% Daily Value*
| Calories | 102kcal | 5% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 2mg | 1% |
| Sodium | 6mg | 0% |
| Potassium | 66mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 16IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
39 reviews
Excellent
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