Homemade Peppermint Patties

These Homemade Peppermint Patties are better than the real thing. With dark chocolate and a homemade mint filling, these are perfect low-calorie treats.

Prep Time 1 20

Total Time 1 20

Servings

Calories 84kcal

Author Sandra

Ingredients

7 1/2 cups powdered sugar sifted
1/3 cup evaporated milk
1/3 cup light corn syrup
3 tablespoons extra-virgin or refined coconut oil
1 teaspoon peppermint extract add more if needed - so taste the filling before rolling, cutting and dipping. I used about 3 teaspoons peppermint extract for a more potent peppermint taste.
1 1/2 cups dark chocolate candy melts I use Chocomaker
crushed peppermint candies for sprinkling optional

Instructions

In a large mixing bowl, beat together the sugar, milk, corn syrup, coconut oil, and peppermint on low speed until combined. Shape the dough into two round circles, cover in plastic wrap and refrigerate for 30 minutes.
Sprinkle a liberal amount of powdered sugar on a clean countertop or on a piece of parchment paper. Unwrap one disk of dough and place it on the counter or parchment. Sprinkle the top with powdered sugar too. Roll the peppermint patty dough to about 1/4-inch thick and cut into rounds with about a 1 7/8-inch or similar-sized cutter.
Reroll the scraps until all of the dough is used. Repeat with the second disk of dough. Place the rounds on a parchment-lined baking sheet and freeze until firm, about 30 minutes or overnight.
Melt the chocolate. (I use the microwave on 50% power and cooked for 1-minute, stirred when done and then had to melt for another 30 seconds. I melt until it is mostly melted but there are still a few small lumps of chocolate - I stir these in until fully melted. This will help to avoid blooming on the set chocolate.)
Using a fork, dip the frozen patty rounds one-by-one into the chocolate. Tap the handle of the fork on the side of the bowl to drizzle off the excess chocolate, scrape the bottom of the fork on the edge of the bowl and gently place the dipped patties on parchment-lined baking sheets using a butter knife to gently slide the patty off the fork if needed.
Sprinkle the dipped patties with crushed mints, if using. Let the chocolate set, about an hour. Store patties in the refrigerator.

Notes

Adapted from Mel’s Kitchen Café

Nutrition