Peppermint Patties

5 from 1 vote

You will love this easy peppermint patty recipe. Creamy peppermint infused center smothered in delicious dark chocolate and topped with crushed candy canes!

Prep Time30

Total Time30

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 199kcal

Author: Alison

Ingredients

3 cups Powdered Sugar
½ cup Sweetened Condensed Milk
2 tsp Peppermint Extract
12 ounces Dark Chocolate 2 cups Chopped Chocolate or Chocolate Chips
1 tsp Coconut Oil

For Decoration (Optional)

Crushed Candy Canes

US Customary - Metric

Instructions

Add the powdered sugar, sweetened condensed milk and peppermint extract to a mixing bowl and mix into a thick dough. If it seems like it won't come together properly then get in there with your hands and form it into a ball of dough.
Break off pieces of the dough and form them into balls and place them evenly onto a parchment lined baking tray. If the dough is sticky, then dust extra powdered sugar on your hands and on top of the dough to prevent stickiness.
Cut out a small square of parchment paper and place the parchment paper on top of each ball and then press down gently with the base of a glass to flatten it. The parchment paper stops the bottom of the glass from sticking.
Place the whole tray into the freezer for around an hour so that your peppermint patties can set very firmly. They should be super hard to the touch before you dip them into the chocolate.
Break up your chocolate and place it into a microwave safe bowl along with the coconut oil and microwave in 30-second intervals, bringing it out to stir every 30-seconds until the chocolate is completely smooth and melted.
Dip the peppermint patties into the melted chocolate using two teaspoons to dunk it in the chocolate and then lift it out again, placing it back onto the parchment lined baking tray.
Sprinkle crushed candy canes on top (optional) and place them into the fridge to set.

Video

Notes

We used Lindt dark chocolate to melt down for this recipe. However, you can either use a high quality dark chocolate or use dark chocolate chips. A high quality dark chocolate is slightly preferred over chocolate chips as the texture is a little bit better, but either/or will also do just fine.
The coconut oil just thins the chocolate out a little bit and makes it easier to work with.
Make It Dairy Free: You can make this dairy free if you use a coconut condensed milk or another vegan condensed milk product. We tested this with coconut condensed milk and it worked great. Also make sure your dark chocolate is dairy free (many brands already are dairy-free).
Keep your peppermint patties stored in the fridge for a couple of weeks. They are also freezer friendly and can be served straight out the freezer, they don't need to thaw first.

Nutrition