These peppermint patties have become a tradition in our house at Christmas. Every time I make them I think that if I could, I would send these to everyone I know. This year, the best way I know to spread Christmas cheer is to share the deliciousness with you in recipe form.
This recipe is as simple as it can be, given the chocolate dipping process. If you’re like me and only have time for one or two homemade treats, trust me, this one should make the cut. Also, they’re technically gluten free if you use GF chocolate chips.
Enjoy, with love from me to you.
Homemade Peppermint Patties
1 (14 oz.) can of sweetened condensed milk
1 Tbsp. peppermint extract
5 ½ c. powdered sugar + additional powdered sugar
2 (8 oz.) bags of chocolate chips
Step 1: The Inside
In large mixer bowl, combine sweetened condensed milk and peppermint extract. Add 5 ½ cups powdered sugar slowly. Beat on low speed until smooth and well blended. Dough will be extremely thick, so this works best if you have a powerful mixer. Turn mixture onto surface sprinkled with a little extra powdered sugar. Knead lightly to form a smooth ball. The texture should be very similar to play-dough. If your dough is too sticky, add additional powdered sugar.
Use a teaspoon to measure out 1-inch or smaller balls of dough. Place 2 inches apart on waxed paper. Flatten each ball into a ½ inch patty with the bottom of a glass. Let dry in the fridge 1 hour or longer, then flip and let the other side dry for at least an hour.
Step 2: The Outside
Melt chocolate chips (some, not all) in a microwave or double-boiler over low heat (I’ve had better luck with the stovetop method). With fork, dip each patty into the chocolate. Draw fork lighty across rim of pan to remove excess chocolate. Place dipped patties onto wax paper and refrigerate to harden chocolate. These are enjoyed best right out of the fridge but can sit out for a short amount of time.
Makes 60-65 delicious patties.