I probably eat way too much chocolate. It’s a slight addiction of mine. But when you pair peppermint with chocolate, all self-control is out the window. I could eat batch after batch of these homemade peppermint patties without getting tired of the flavor. I’d probably be feeling a little sick the next day, and I’d probably regret eating that many, but I cannot get enough of these peppermint patties. They’re so easy to make and they don’t even take a long time to make, although you may want to plan ahead a bit so that the mint mixture has time to harden and chill. Other than that, these York bar knock-offs are sensational, melt-in-your-mouth treats that everyone will love.
I really enjoyed making (and eating!) these sweet chocolate peppermint treats! I will definitely be making these for family get together’s, days when I need comfort food (because who doesn’t need comfort food?), and as treats for parties. The only part about making them that I thought might be a little difficult for someone who is just starting out cooking is the shaping of the peppermint filling and melting the chocolate. Oh Nuts has a great tutorial showing how to shape the filling, so go check that out.
Homemade Peppermint Patties
Yields: 36 Patties
- 2 1/4 cups powdered sugar
- 2 Tbsp. butter, softened
- 2 tsp peppermint extract
- 2 Tbsp. heavy whipping cream
- 1 1/2 cups melting chocolate
- In a mixing bowl, combine the powdered sugar, butter, peppermint extract, and cream. Beat until the mixture comes together.
- Turn the mixer speed higher and beat until the candy comes together and is light and creamy. When you touch it, it should be soft but not at all sticky. If it seems sticky, add a little more powdered sugar, a few tablespoons at a time, until it’s no longer sticky.
- Scrape the candy paste out onto a long piece of cling wrap, and form it into a thin tube, about 1 1/2 inch in diameter. Wrap it well in cling wrap and twist the ends so that it stays in place.(This step is optional, but it’s a nice trick I’ve learned. To keep your candy round on the bottom, cut a slit in an old cardboard paper towel tube, and put the candy inside. This will help keep the bottom from flattening as it sits in the refrigerator.)
- Chill the candy until it is very firm, about 45 minutes. Once firm, use a large sharp knife to slice off rounds about 1/4 inch thick.
- Melt the chocolate in the microwave, about 30 seconds. Or in a medium saucepan, place the chocolate in a heat proof bowl and place it in the water, the stir continuously so it doesn’t burn. Wait for it to melt and transfer bowl to a dry towel.
- Use a fork or dipping tools to dip a patty completely into the melted coating.
- Set the dipped peppermint patty onto a piece of parchment or waxed paper, and repeat the dipping process with the remaining peppermint patties. If they get too soft to dip, chill them briefly in the refrigerator until they’re firm again.
Adapted from Oh Nuts