Peppermint Patties Recipe
Creamy homemade mint filling dipped in smooth melted chocolate and topped with crushed candy cane — a festive no-bake treat.
Servings: 20 patties
Calories: 120kcal
Ingredients
- 3 cup confectioners' sugar plus more for dusting
- 3 tablespoon unsalted butter softened
- 3 tablespoon heavy cream
- 1 teaspoon peppermint extract
- 12 oz chocolate melting wafers
- 2 tablespoon crushed candy canes optional, for topping
Instructions
- Line a baking sheet with parchment paper.
- Beat together the confectioners' sugar, softened butter, heavy cream, and peppermint extract until a soft, cohesive dough forms.
- Dust a surface with confectioners' sugar and roll the dough to about 1/4 inch thick. Cut small circles and place on the baking sheet.
- Chill the mint rounds in the refrigerator or freezer until firm.
- Melt the chocolate wafers in a microwave-safe bowl in 20-30 second intervals, stirring between each, until smooth.
- Dip each chilled mint round into the melted chocolate using a fork, letting excess drip off. Return to the baking sheet and sprinkle with crushed candy canes if desired.
- Let the patties sit at room temperature until the chocolate fully sets, or refrigerate for quicker results.
Notes
Store in an airtight container at room temperature for a few days, or refrigerate for longer freshness. Best enjoyed fresh if frozen.