I have a passion for peppermint patties. It doesn’t matter what time of year. In summer, I like to keep them in the refrigerator and pop a couple in my mouth when the temperature and humidity slap me in the face. In winter, the dark chocolate enriches the minty morsel and is a great companion for a late afternoon cup or coffee or tea.
I recently decided to try making them myself. It is surprisingly quick and easy. If you’d like to give it a go, here’s what you need and how you make them.
1/4 cup softened Butter
1/3 cup Light Corn Syrup – you can substitute this for a healthier ingredient if you like
1 tsp Peppermint Extract
3 cups Powered Sugar
2 cups Ghiradelli Premium Chocolate Semi-Sweet Baking Chips
2 tablespoons Nonpareil Color Decorating Sprinkles (optional)
TOOLS: mixing bowl, fork, wax paper, 2 cup glass measuring cup, 40 mini baking cups (optional)
1. Combine butter, corn syrup, peppermint extract and powered sugar in a mixing bowl. Mix the ingredients together with whatever tool you like – electric mixer, electric whisk, or just you own hands if you like – until the ingredients are fully blended and form a sticky dough.
2. Pinch a piece of the dough, roll it into a circle in your palms, then flatten it to the size of a quarter or half-dollar. Place these pieces on wax paper. You can use a flat tray under the wax paper for stability and convenience if you like. You will be able to make approximate 40 patties depending on how large or small you roll them. When you finish, put the patties in the freezer for 15 minutes. The patties need to be very cold so they don’t melt when you dip them in the melted chocolate. Get the mini baking cups ready.
3. Melt 2 cups of baking chips in a glass container in the microwave for 1 minute 20 seconds. Stir them until well blended. Let cool for 1 minute.
4. Take the patties out of the freezer and dip each one in chocolate, coating both sides. Use the fork to dip and bring them out of the chocolate. Tap off excess chocolate. Place each one in a mini baking cup. Sprinkle with nonpareils for decoration and color. *Note* I like using the baking cups because they keep the chocolate from getting all over the place. The first time I tried this recipe, I got myself and the kitchen covered in dripping chocolate. The clean up took longer than making the peppermint patties. Mini baking cups keep it quick and clean.
5. Serve cold or at room temperature. You can remove them from the mini baking cups before serving if you like.
*Tip* If you have extra chocolate left over, don’t discard it. Heat it up again and pour in some milk for a rich, delicious cup of hot chocolate.
Store the peppermint patties in an air tight container in the freezer, refrigerator, or at room temperature.
You can make these for school fundraisers, office parties, holiday parties, or as a hostess gift. Last and certainly not least, remember to keep some for yourself.