Easy Homemade Peppermint Patties (No-Bake Candy Recipe)

These Homemade Peppermint Patties feature a soft, sweet peppermint filling surrounded by a smooth, rich chocolate coating. Every bite delivers that classic combination of cool, refreshing mint and chocolate, with a creamy center that makes these homemade candies taste just as special as the store-bought version.

The best part? They’re surprisingly simple to make with just four main ingredients and no baking required. The peppermint filling comes together in one mixing bowl, then gets shaped into thick, round discs, frozen until firm, and dipped in melted chocolate.

Perfect for Christmas candy trays, holiday parties, or homemade gifts, these easy peppermint patties are a wonderful treat for chocolate and mint lovers. One batch makes 24 individual candies, making them ideal for sharing with family and friends.

Why You’ll Love This Recipe

• Only four main ingredients: Sweetened condensed milk, peppermint extract, powdered sugar, and chocolate almond bark create these delicious homemade candies.
• No baking required: The peppermint filling is mixed without cooking, and the chocolate coating melts easily in the microwave.
• Classic chocolate and mint flavor: A refreshing peppermint center pairs perfectly with the rich chocolate coating.
• Soft, creamy filling: The sweet peppermint mixture creates a smooth center that’s satisfying without being overly complicated to prepare.
• Perfect for holiday gifting: These homemade peppermint patties look beautiful in Christmas candy boxes and festive dessert trays.
• Easy individual portions: The recipe makes 24 candies, each shaped into a thick, round disc for convenient serving.

Equipment

• Large mixing bowl
• Electric hand mixer or stand mixer
• Measuring cups and spoons
• Baking sheet or tray
• Parchment paper
• Microwave-safe bowl
• Rubber spatula
• Fork or candy dipping tool
• Microwave
• Freezer
• Airtight storage container

Ingredients

You only need four main ingredients to make these easy Homemade Peppermint Patties. The sweet peppermint filling is made with condensed milk, peppermint extract, and powdered sugar, while melted chocolate almond bark creates the rich outer coating.

Peppermint Filling

• ¾ cup sweetened condensed milk
• 1½ teaspoons peppermint extract
• 4 cups powdered sugar

Chocolate Coating

• 1 pound chocolate almond bark
• Sprinkles, optional

Ingredient Notes & Substitutions

Sweetened condensed milk: Sweetened condensed milk creates the smooth, sweet foundation of the peppermint filling. Its thick consistency helps bind the powdered sugar and peppermint extract into a shapeable dough. Be sure to use sweetened condensed milk rather than evaporated milk, which is thinner and does not provide the same sweetness or texture.

Peppermint extract: Peppermint extract gives these homemade candies their signature cool, refreshing mint flavor. The recipe uses 1½ teaspoons, which provides a noticeable peppermint taste that pairs beautifully with chocolate. Use peppermint extract rather than spearmint or wintergreen flavoring, as those will produce a different flavor.

Powdered sugar: Powdered sugar sweetens the filling while thickening it into a firm, smooth dough that can be rolled and flattened. The recipe calls for 4 cups, added gradually with an electric mixer. Using powdered sugar rather than granulated sugar is important for achieving the soft, smooth texture of the finished patties.

Chocolate almond bark: Chocolate almond bark creates a smooth outer coating that surrounds the peppermint filling. It’s designed to melt easily and set into a firm chocolate-flavored shell. The recipe uses 1 pound of chocolate almond bark. You can choose a dark or milk chocolate-flavored coating depending on your preferred sweetness, although the flavor will vary.

Sprinkles: Sprinkles are completely optional, but they add a colorful finishing touch to the chocolate-coated patties. Red and green sprinkles are especially nice for Christmas. Add them while the chocolate is still soft so they adhere properly.

How to Make Homemade Peppermint Patties

1. Combine the condensed milk and peppermint extract. In a large mixing bowl, add ¾ cup sweetened condensed milk and 1½ teaspoons peppermint extract. Stir until the peppermint flavoring is evenly blended into the condensed milk.
2. Add the powdered sugar. Using an electric mixer, gradually add 4 cups powdered sugar, mixing until a firm, smooth dough forms. The mixture should become thick and stiff enough to hold its shape without feeling sticky. Continue mixing until the powdered sugar is fully incorporated and no visible lumps remain.
3. Prepare the baking sheet. Line a baking sheet or tray with parchment paper and set it aside. The parchment paper will help prevent the peppermint patties from sticking while they firm up in the freezer.
4. Divide the peppermint filling. Separate the peppermint dough into 24 equal portions. Roll each portion between your hands to form a smooth ball, keeping the pieces as evenly sized as possible.
5. Shape the peppermint patties. Arrange the dough balls on the prepared tray, leaving a little space between each one. Gently flatten each ball into a thick, round disc measuring approximately 2 inches in diameter and ¼ inch thick. Try to keep the edges smooth and the thickness consistent.
6. Freeze until firm. Transfer the tray to the freezer and chill the peppermint patties for about 1 hour, or until completely firm. Freezing helps the patties maintain their shape when dipped into the warm melted chocolate.
7. Melt the chocolate almond bark. Place 1 pound chocolate almond bark in a microwave-safe bowl. Microwave in 30-second intervals, stirring thoroughly after each interval, until the chocolate is completely melted and smooth. Avoid overheating the coating.
8. Dip the peppermint patties. Remove the frozen peppermint patties from the freezer. Working quickly, dip each patty into the melted chocolate, turning it gently until the peppermint filling is completely coated on all sides.
9. Remove excess chocolate. Carefully lift each dipped patty from the chocolate. Gently shake off any excess coating or lightly scrape the bottom against the edge of the bowl. This helps create a smoother chocolate shell without excessive chocolate pooling underneath.
10. Return the patties to the tray. Place each chocolate-covered peppermint patty back onto the parchment-lined baking sheet. Leave a little space between the candies so the coating can set without the pieces touching.
11. Add optional decorations. If desired, immediately decorate the patties with sprinkles while the chocolate coating is still soft. This is a great way to give the candies a festive appearance for Christmas or other celebrations.
12. Allow the chocolate to set. Let the chocolate coating harden completely before handling or serving the candies. Once the outer shell is firm, your Homemade Peppermint Patties are ready to enjoy.

Tips for Success

• Use sweetened condensed milk, not evaporated milk. Sweetened condensed milk has the thick consistency needed to help the powdered sugar form a firm peppermint dough. Evaporated milk will not produce the same result.
• Add the powdered sugar gradually. Incorporating the sugar a little at a time makes it easier to mix evenly and helps prevent lumps in the peppermint filling.
• Mix until the dough is firm and smooth. The finished peppermint mixture should be stiff enough to roll into balls without sticking excessively to your hands. Make sure the powdered sugar is completely incorporated before shaping.
• Keep the patties evenly sized. Divide the mixture into 24 portions and shape each one into a disc approximately 2 inches wide and ¼ inch thick. Consistent sizing makes freezing and dipping easier.
• Don’t skip the freezing step. Freezing the peppermint discs for about 1 hour helps them hold their shape when dipped into warm melted chocolate.
• Melt the chocolate gradually. Microwave the almond bark in 30-second intervals, stirring between each one. Short heating intervals help prevent the chocolate coating from scorching.
• Dip quickly and coat completely. Work with the firm, frozen patties and make sure the chocolate covers the filling on every side. Allow excess coating to drip away for a smoother finish.

Variations

These optional variations are simple ways to customize your Homemade Peppermint Patties. They are not part of the original recipe and may require additional or substituted ingredients.

• Dark chocolate peppermint patties: Use dark chocolate-flavored almond bark for a deeper, less sweet chocolate coating that contrasts beautifully with the refreshing peppermint filling.
• Milk chocolate peppermint patties: Choose milk chocolate-flavored almond bark for a sweeter, creamier coating and a milder chocolate flavor.
• White chocolate peppermint patties: Replace the chocolate coating with vanilla-flavored white almond bark for a sweeter, lighter-colored candy. The finished flavor will be different from traditional chocolate peppermint patties.
• Christmas peppermint patties: Decorate the chocolate coating with red and green sprinkles before it sets for a festive holiday appearance.
• Chocolate drizzle peppermint patties: Once the original chocolate coating has hardened, add a decorative drizzle of melted contrasting chocolate over the patties for an attractive homemade candy finish.

How to Store

Once the chocolate coating has completely hardened, transfer the Homemade Peppermint Patties to an airtight container.

Refrigerator Storage

Keep the finished peppermint patties in the refrigerator to help maintain their firm chocolate coating and soft peppermint filling.

If stacking the candies, place parchment paper between the layers to prevent the chocolate coatings from sticking together.

Refrigerator storage duration: [Not provided].

Freezer Storage

The original recipe calls for freezing the peppermint centers for about 1 hour before dipping, but it does not specify a tested freezer storage period for the finished candies.

For longer storage, the fully set patties can be placed in a freezer-safe airtight container, with parchment paper between layers to protect the coatings.

Freezer storage duration: [Not provided].

Thawing and Serving

If the finished candies have been frozen, thaw them in the refrigerator before serving. Keeping them covered during thawing can help reduce moisture collecting on the chocolate surface.

For the best presentation, allow the chocolate coating to set completely before packaging, stacking, or serving.

Make-Ahead Preparation

These peppermint patties are convenient to prepare ahead of holiday gatherings because the centers need to be frozen before dipping.

Once the chocolate coating has hardened, store the candies in an airtight container until you’re ready to arrange them on dessert trays or package them for gifting.

Serving Suggestions

• Christmas candy trays: Arrange the peppermint patties alongside homemade fudge, chocolate truffles, and Christmas cookies for a festive assortment.
• Homemade holiday gifts: Package the completely set candies in decorative candy boxes or holiday tins for a thoughtful handmade present.
• Holiday parties: Serve the patties on a dessert platter with other bite-sized sweets for guests to enjoy.
• After-dinner treats: Enjoy a peppermint patty after dinner for a refreshing chocolate and mint dessert.
• Coffee and hot chocolate: Pair these minty candies with a warm cup of coffee or hot chocolate for a delicious combination.
• Homemade candy assortments: Combine peppermint patties with peanut butter balls, chocolate turtles, and other homemade chocolates for a variety of flavors and textures.

Since the recipe makes 24 individual candies, it’s a convenient option for sharing at family gatherings, preparing holiday dessert trays, or filling homemade gift boxes.

Frequently Asked Questions

What are Homemade Peppermint Patties?

Homemade Peppermint Patties are chocolate-covered candies with a soft, sweet peppermint filling.

This no-bake version uses sweetened condensed milk, peppermint extract, and powdered sugar to create the mint center, which is then shaped into round discs, frozen, and dipped in melted chocolate almond bark.

Can I use evaporated milk instead of sweetened condensed milk?

No. Sweetened condensed milk is much thicker and sweeter than evaporated milk.

It helps bind the powdered sugar into a firm, shapeable peppermint dough. Evaporated milk is not a direct substitute and may prevent the filling from reaching the proper consistency.

Why is my peppermint filling too sticky?

The peppermint filling may feel sticky if the powdered sugar hasn’t been fully incorporated.

Gradually mix in all 4 cups of powdered sugar with an electric mixer until the dough becomes firm, smooth, and stiff enough to hold its shape.

The original recipe does not specify adding extra powdered sugar beyond the listed amount.

Why do I need to freeze peppermint patties before dipping them?

Freezing the peppermint patties for about 1 hour helps them become completely firm.

This makes the discs easier to handle and helps prevent them from losing their shape when dipped into warm melted chocolate.

Can I use dark chocolate instead of milk chocolate?

Yes. You can choose dark or milk chocolate-flavored almond bark depending on your preference.

Dark chocolate offers a richer, more intense flavor that balances the sweet peppermint filling, while milk chocolate creates a sweeter coating.

For the closest result, use a chocolate coating designed for melting and dipping.

Can I make Homemade Peppermint Patties ahead of time?

Yes. These candies are suitable for making ahead because the peppermint centers need to be frozen before coating.

Once the patties are dipped and the chocolate has completely set, keep them in an airtight container in the refrigerator until you’re ready to serve or package them.

The original recipe does not provide an exact refrigerated storage duration.

Recipe Card