Homemade Peppermint Patties

$- 2 cups powdered sugar - 2 tablespoons cornstarch - 1/4 cup sweetened condensed milk - 1 teaspoon peppermint extract - 1/4 teaspoon vanilla extract - 1 cup dark chocolate chips (or semi-sweet) - 1 tablespoon coconut oil (or unsalted butter) These main ingredients create a smooth and rich filling. The powdered sugar gives sweetness and the cornstarch helps with texture. Sweetened condensed milk adds creaminess, while peppermint extract brings that iconic flavor. The chocolate chips and coconut oil coat the patties and add a tasty finish. - Crushed peppermint candies You can sprinkle these on top of your patties. They add a nice crunch and look festive. It's a simple way to make your treats more fun and eye-catching. - Large mixing bowl - Spatula - Parchment paper - Baking sheet - Microwave-safe bowl - Freezer Having the right tools makes this process easier. The mixing bowl and spatula help you combine everything well. Parchment paper keeps the patties from sticking, and the freezer firms them up nicely. The microwave-safe bowl is perfect for melting chocolate quickly. {{ingredient_image_2}} To start, gather your ingredients. You need powdered sugar, cornstarch, sweetened condensed milk, peppermint extract, and vanilla extract. First, sift the powdered sugar and cornstarch together in a large bowl. This step helps to remove lumps and makes your mixture smooth. Next, pour in the sweetened condensed milk, peppermint extract, and vanilla extract. Use a spatula to combine everything until you form a thick dough. If the dough is sticky, add more powdered sugar bit by bit. This will help it hold its shape better. Aim for a smooth and pliable dough that feels just right in your hands. Now it’s time to shape your peppermint mixture. Divide the dough into small pieces, about the size of a marble. Roll each piece into a ball. Then, flatten each ball into a disc. Aim for a size of about 1 inch in diameter and 1/4 inch thick. Press down firmly to make sure they are uniform. Once shaped, place the discs on a baking sheet lined with parchment paper. Make sure to leave enough space between them. Now, pop the baking sheet into the freezer for about 30 minutes. This will help your patties firm up nicely. While your patties chill, prepare the chocolate coating. In a microwave-safe bowl, mix dark chocolate chips with coconut oil or butter. Heat the mixture in the microwave, stirring every 30 seconds. Keep stirring until it melts into a smooth, velvety chocolate. Once the patties are firm, take them out of the freezer. Dip each patty into the melted chocolate. Make sure they are fully coated. Allow any excess chocolate to drip off. Place the chocolate-covered patties back on the parchment-lined baking sheet. If you like, sprinkle crushed peppermint candies on top before the chocolate hardens. This adds a fun crunch and a festive look! Let the patties sit at room temperature or chill them in the fridge to set the chocolate completely. To get the right texture for your peppermint patties, start by sifting the powdered sugar and cornstarch together. This step helps remove any lumps. When you mix in the sweetened condensed milk and extracts, the dough should be thick but not too sticky. If it is sticky, add more powdered sugar little by little. This helps you form nice, flat discs. Aim for a dough that holds its shape well when you press it. Melting chocolate can be tricky, but I have a simple method. Use a microwave-safe bowl for the dark chocolate chips and coconut oil (or butter). Heat them in short bursts of 30 seconds. Stir well between each round. This keeps the chocolate from burning. Once melted, the chocolate should be smooth and shiny. If it feels too thick, just add a bit more coconut oil for a better dip. For a stunning look, place your finished peppermint patties on a lovely platter. You can sprinkle crushed peppermint candies on top for extra flair. This not only adds color but also gives a nice crunch. If you want to gift some, wrapping them in colorful foil adds a special touch. Fresh mint leaves can also make your display pop! Pro Tips Tip for Consistency: Ensure your dough is not too sticky by gradually adding powdered sugar. This will help maintain the shape of your patties. Tip for Chocolate Coating: Make sure to stir the chocolate mixture well after each heating interval to avoid burning, ensuring a smooth coating. Tip for Festive Garnish: Crushed peppermint candies not only add a delightful crunch but also enhance the visual appeal of your patties. Tip for Storage: Keep your peppermint patties in an airtight container in the refrigerator to maintain their freshness and chocolate coating. {{image_4}} You can change up the flavor of your peppermint patties. For a fruity twist, use orange or raspberry extract instead of peppermint. These flavors give a fun spin to the classic recipe. You can also try adding a few drops of almond extract. This adds a nice nutty taste that pairs well with chocolate. While dark chocolate is great, you can use other types, too. Milk chocolate offers a sweeter taste, which many enjoy. White chocolate is another option and gives a pretty look. You can even mix different chocolates for a unique twist. Just melt them the same way you would with dark chocolate. You can make peppermint patties fit any season. During the holidays, add crushed candy canes on top for a festive touch. In spring, try adding a few drops of lemon juice for a fresh flavor. For summer, consider mixing in some coconut flakes. This creates a tropical vibe that makes your treats even more fun. Store homemade peppermint patties in an airtight container. Use parchment paper between layers to prevent sticking. Keep them in a cool, dry place, away from heat and moisture. This helps maintain their texture and flavor. Homemade peppermint patties last about two weeks at room temperature. For longer storage, place them in the fridge. They can stay fresh for up to a month when refrigerated. Always check for signs of spoilage, like a change in smell or texture, before eating. To freeze peppermint patties, first, let them cool completely. Place the patties in a single layer on a baking sheet. Freeze until solid, then transfer them to a freezer bag. They can last for up to three months in the freezer. When ready to enjoy, thaw them in the fridge or at room temperature. Yes, you can substitute some ingredients. For example, if you don't have sweetened condensed milk, you can use evaporated milk. Just add a little sugar to make it sweet. If you want to skip the cornstarch, it is fine, too. The patties will still taste great, but they may be a bit softer. You can replace coconut oil with unsalted butter. Both work well for melting chocolate. Use the same amount as the recipe calls for. This will give your chocolate a rich taste. To get a smooth coating, melt the chocolate slowly. Use a microwave on low heat. Stir every 30 seconds until it is silky. Avoid overheating, as this can cause the chocolate to seize. Make sure to dip each patty quickly to keep the coating even. You learned how to make delicious peppermint patties at home. We covered the main ingredients and optional ones that add fun twists. You now know the steps for mixing, shaping, and coating the patties in chocolate. Plus, I shared tips to perfect the texture and presentation. Try out the variations for seasonal treats. Remember to store your creations correctly for the best taste. With these insights, you can enjoy and share your homemade peppermint patties anytime. Happy cooking!$

Delicious homemade peppermint patties coated in rich chocolate.

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Prep Time 20

Cook Time 40

Total Time 1

Course Dessert

Cuisine American

Servings 24

Calories 100 kcal

Ingredients

2 cups powdered sugar
2 tablespoons cornstarch
1/4 cup sweetened condensed milk
1 teaspoon peppermint extract
1/4 teaspoon vanilla extract
1 cup dark chocolate chips (or semi-sweet)
1 tablespoon coconut oil (or unsalted butter)

Instructions

In a large mixing bowl, sift together the powdered sugar and cornstarch. This ensures there are no lumps and creates a smooth foundation for your patties.
Pour in the sweetened condensed milk along with the peppermint and vanilla extracts. Use a spatula to gently mix the ingredients until a thick, cohesive dough forms.
If the dough feels overly sticky, gradually incorporate additional powdered sugar, a tablespoon at a time, until you achieve a smooth and pliable consistency that holds its shape.
Divide the dough into small pieces, roughly the size of a marble. Shape each piece into flat discs, about 1 inch in diameter and 1/4 inch thick, pressing down firmly to create uniform patties.
Place the discs on a parchment-lined baking sheet, ensuring there is space between each one. Transfer the baking sheet to the freezer for about 30 minutes, or until the patties are firm and set.
While the patties are chilling, prepare the chocolate coating. In a microwave-safe bowl, combine the dark chocolate chips and the coconut oil (or butter). Heat in the microwave at 30-second intervals, stirring well between each interval, until the mixture is completely melted and velvety smooth.
Once the patties are firm, take them out of the freezer. Dip each patty into the melted chocolate, ensuring they are fully coated. Allow any excess chocolate to drip off gently.
Return the chocolate-coated patties to the parchment-lined baking sheet. Continue this process until all patties are generously coated in chocolate.
For an extra festive touch, sprinkle crushed peppermint candies on top of the chocolate-coated patties before the chocolate sets. This adds a beautiful garnish and an extra crunch!
Let the patties sit at room temperature for a few minutes, or place them in the refrigerator to allow the chocolate to harden completely.

Notes

Arrange the finished peppermint patties on a decorative platter and garnish with fresh mint leaves for an eye-catching display. You might also consider wrapping some in colorful foil for a delightful gift!

Keyword candy, chocolate, peppermint