Homemade Peppermint Patties
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.
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
Peppermint Filling
- ¾ cup sweetened condensed milk
- 1½ teaspoons peppermint extract
- 4 cups powdered sugar
Chocolate Coating
- 1 pound chocolate almond bark
- Sprinkles optional
Instructions
- In a large mixing bowl, combine the sweetened condensed milk and peppermint extract. Stir until evenly blended.
- Using an electric mixer, gradually add the 4 cups powdered sugar, mixing until a firm, smooth dough forms. The dough should be stiff enough to hold its shape without feeling sticky.
- Line a baking sheet or tray with parchment paper and set aside.
- Divide the peppermint mixture into 24 portions and roll each portion into a ball.
- Place the dough balls onto the prepared tray, then gently flatten each one into a thick, round disc measuring approximately 2 inches in diameter and ¼ inch thick.
- Transfer the tray to the freezer and chill the peppermint patties for about 1 hour, or until completely firm.
- Place the chocolate almond bark in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until the chocolate is completely melted and smooth.
- Remove the chilled peppermint patties from the freezer. Working quickly, dip each patty into the melted chocolate, making sure it is completely coated on all sides.
- Gently shake off any excess chocolate or carefully scrape the bottom of each patty against the edge of the bowl.
- Place the chocolate-covered patties back onto the parchment-lined tray.
- If desired, immediately decorate each patty with sprinkles while the chocolate coating is still soft.
- Allow the chocolate coating to set completely before serving.
Notes
Sweetened condensed milk: Use sweetened condensed milk rather than evaporated milk for the proper filling consistency.
Powdered sugar: Gradually add all 4 cups using an electric mixer until a firm, smooth, non-sticky dough forms.
Peppermint extract: Use 1½ teaspoons of peppermint extract for the classic refreshing mint flavor.
Shaping: Divide the filling into 24 portions and flatten each into a disc approximately 2 inches wide and ¼ inch thick.
Freezing: Freeze the peppermint discs for about 1 hour before dipping so they hold their shape.
Chocolate: Melt the almond bark in 30-second microwave intervals, stirring after each interval until completely smooth.
Coating: Dip each frozen patty until completely coated and remove excess melted chocolate before placing it on parchment paper.
Decorating: Add optional sprinkles while the chocolate coating is still soft.
Storage: Keep the fully set candies in an airtight container in the refrigerator.