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Peppermint Patties by


2 & 1/2 cups powdered sugar
2 Tablespoons light corn syrup
1 & 1/2 Tablespoons water
1 teaspoon peppermint extract
1 Tablespoon shortening
12 oz. chocolate Almond Bark


Using a mixer, blend 1 cup powdered sugar with corn syrup, water, peppermint extract and shortening. Once completely blended, add remaining powdered sugar, 1/2 cup at a time. (If dough is to stiff to use mixer, knead remaining sugar by hand). Divide dough into 1 inch balls ( or 1/2 inch balls for small mints) using your hands, pat dough down into 1/4 to 1/2 inch thick discs. Place on wax paper lined tray and place in freezer for 4 hours. When ready to coat in chocolate, follow package directions for melting instructions. Line a second tray with wax paper. Remove mint disc from freezer. Dip bottom side on disc in melted chocolate then place on fork and use a spoon to pour chocolate over top of mint to cover. Tap off excess chocolate then place on new wax paper covered tray for chocolate to set. Repeat with remaining discs. Store in airtight container for up to 2 weeks.

You will need to keep your chocolate warm while dipping or it will cool off fast from dipping frozen mints.

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