Peppermint Patties

A creamy, white treat dipped in decadent dark chocolate is the perfect way to start the holiday season. Christmastime screams out homemade candy, and what’s better than one that resembles the season its self? These pretty little discs can be decorated any way you choose- sprinkled, glazed, used as a filling in brownies etc. I looked at several recipes, this one is by far the easiest: you do not need evaporated milk, nor condensed milk. Instead of heavy cream, you could use milk, just make sure that you use less. I also find the taste to be far more superior, the patties taste wonderful on their own, and even better chilled, because then it really does taste like winter in your mouth. Make sure you use either peppermint extract or oil. While you can use any type of chocolate, it is best to use dark chocolate because the peppermint disc is so sweet its self. If you do not sift the powered sugar, your patty will most likely end up being grainy, so you want to avoid that. The addition of shortening in the chocolate keeps it smooth and shiny, and easier to work with. As a substitute, use vegetable oil. You can also make these any size, however, since the little treats are so sweet and rich, make them small. Another simpler idea is to spread the peppermint mixture out on a 9×13 pan, and top it off with the chocolate, thus making peppermint bars.


2 cups confectioners’ sugar (sifted)
1 1/2 tbsp softened butter
2 tsp peppermint extract (12 drops peppermint oil)
1/4 tsp vanilla extract
2 tbsp heavy cream
8 oz (200 g) bitter chocolate
1 tbsp vegetable shortening (alternatively use oil)

1. Line a tray with parchment paper, and sprinkle with confectioners’ sugar.
2. In a bowl, beat the butter. Add half the sugar slowly.
3. Add the peppermint extract or oil, the vanilla extract, and the heavy cream.
4. Beat till combined.
5. Add the rest of the sugar, and beat until it is thick and forms a ball.
6. Using a greased teaspoon, scoop even mounts of the mixture into your hands. Roll into a ball, use powdered sugar to keep it from sticking.
7. Place the ball onto the parchment paper, and press it into the desired thickness using the back of a measuring cup (or any flat surface). Use powered sugar to keep from sticking!
8. Refrigerate patties for 15 minutes, alternatively place the tray outside if it is cold.
9. While the patties are cooling, melt the chocolate and shortening together in a bowl either in a microwave or over a double boiler. Be careful so that it does not burn.
10. Dip the chilled patties into the chocolate, tap on the edge of the bowl to remove excess chocolate. (if the chocolate becomes to thick to dip, heat it up again.)
11. continue for remaining patties, sprinkle atop sprinkles if desired.
12. Chill your patties so that the chocolate hardens.