Peppermint Patties Recipe
Make homemade peppermint patties with rich dark chocolate and cool mint. Easy no-bake candy recipe for holidays, gluten-free friendly, perfect edible gifts.
Print
Pin
Servings: 30 patties
Equipment
- Mixing bowl
- Hand mixer or stand mixer
- Rolling Pin
- Round cookie cutter (about 1 to 1 1/2 inches)
- Baking sheet
- Parchment paper or silicone mat
- Microwave-safe bowl
- Fork or dipping tool
Ingredients
Ingredients
- 3 cups confectioners' sugar
- 2 tablespoons unsalted butter, softened
- 2 tablespoons heavy cream
- 1 1/2 teaspoons peppermint extract
- 12 ounces dark or semisweet chocolate melting wafers
- 1/4 cup crushed candy canes (optional) for garnish
Instructions
- Line a baking sheet with parchment. In a bowl, beat the confectioners' sugar, butter, heavy cream, and peppermint extract until a soft, cohesive dough forms. If dry, add cream by 1/2 teaspoon; if sticky, mix in a little more confectioners' sugar.
- Dust your surface lightly with confectioners' sugar. Roll the mint dough to about 1/4 inch thick. Cut into small circles using a 1 to 1 1/2 inch round cutter, gathering and re-rolling scraps as needed. Place the rounds on the prepared sheet.
- Chill the mint rounds until firm, 20 to 30 minutes in the refrigerator or about 10 minutes in the freezer; this helps them keep their shape when dipping.
- Melt the chocolate wafers in a microwave-safe bowl in 20 to 30 second bursts, stirring between each, until smooth and fluid.
- Working one at a time, dip each chilled mint round into the melted chocolate using a fork, letting excess drip back into the bowl. Return to the lined sheet and, if using, sprinkle with crushed candy canes before the coating sets.
- Let the patties stand at room temperature until fully set, or refrigerate for a quicker set. Serve or store.
Notes
For a thinner coating, stir 1 to 2 teaspoons neutral oil into the melted chocolate. Adjust mint strength to taste by adding a few extra drops of extract, if desired. Store in an airtight container layered with parchment: up to 1 week at cool room temp, 2 weeks refrigerated, or 2 months frozen. If freezing, thaw in the refrigerator to minimize condensation.
Tried this recipe?Mention @ThatOvenFeelin or tag #ThatOvenFeelin!