Cool yourself any time of the year with the Perfect Peppermint Patties. These small, round discs are filled with a creamy peppermint filling and surrounded by a thin layer of rich chocolate to give you a perfect treat for every season.
Author:Addie Gundry
Prep Time:30 minutes
Cook Time:2 hours
Total Time:2 hours 30 minutes
Yield:36 patties 1x
Category:Desserts
Ingredients
Scale
2 1/2 cups powdered sugar
2 tablespoons unsalted butter, softened
2 teaspoons peppermint extract
2 tablespoons heavy whipping cream
Pink tinting gel (optional)
12 ounces melting chocolate wafers
Crushed peppermint candies (optional)
Instructions
Line two baking sheets with parchment paper.
In a stand mixer fitted with the paddle, beat the powdered sugar, butter, peppermint extract, and cream at medium speed until well combined. Increase the speed to high and beat until the mixture comes together and is light and creamy. If you want to tint the paste, add a small amount of the tinting gel with a toothpick or wooden skewer. Mix again until you achieve a color to your liking. The mixture should feel soft but firm enough to form into a log.
Scrape the candy paste onto a large piece of plastic wrap and form into a log 1 1/2 inches in diameter. Wrap it well in the plastic wrap.
Chill the candy in the fridge until very firm, about 1 hour.
Using a sharp knife, slice the log into rounds about 1/4 inch thick. Refrigerate for 1 hour.
Melt the chocolate on 50% power in 30-second increments, stirring in between each, until melted.
Remove the candy rounds from the refrigerator, a few at a time, and, using a fork, dip each candy round into the chocolate to coat, then remove, letting the excess chocolate drip off. Place on the second lined baking sheet. Sprinkle with crushed peppermint candies, if desired. Refrigerate for 5 minutes to allow the chocolate to harden before serving.
