Copycat Peppermint Patties Recipe

Course: candy, chocolate, Dessert

Cuisine: American

Prep Time: 30

Cook Time: 2

Chill: 30

Total Time: 3

Servings: candies

Calories: 239kcal

Author: Becky Hardin - Easy Dessert Recipes

You only need four simple, inexpensive ingredients to whip up these homemade Chocolate Peppermint Patties! This copycat recipe is so easy to follow and is even better than the ones you'll find in the candy aisle.

Print Recipe

Equipment

Kitchen Scale (optional)
Stand Mixer

Ingredients

¾ cup sweetened condensed milk 234 grams
2 teaspoons peppermint extract 8 grams
4 cups powdered sugar 452 grams
24 ounces dark melting chocolate 680 grams

Instructions

In a large mixing bowl, using a hand mixer, beat together the sweetened condensed milk, extract, and half of the powdered sugar.
¾ cup sweetened condensed milk, 2 teaspoons peppermint extract, 4 cups powdered sugar
Once it becomes a paste, add in the remaining powdered sugar. Continue beating together until it is no longer wet. It will thicken and become a stiff dough. It should be completely dry without being sticky.
Spoon a tablespoon of filling and roll into a ball. Place each ball onto parchment paper, and then press down to shape into a round patty, about ¼-inch in thickness.
Allow the patties to sit at room temperature to dry out, for 2-3 hours.
Once the patties are done drying, in a medium bowl, microwave half of the dark chocolate for about 90 seconds. Stir the chocolate until it is smooth and creamy. If the chocolate is not completely melted, return the bowl to the microwave and add an additional 30 seconds as needed.
24 ounces dark melting chocolate
Using a fork, dip the patties, one at a time, into the melted chocolate, completely covering each piece. Gently return the dipped patty to the parchment paper until the chocolate sets. Repeat with remaining patties and chocolate.

Notes

Yields: 28 2- inch patties.
When making the filling, I used the paddle attachment, but mixer beaters will work too. I have made these using a fork, although as the filling thickens, it is very hard to combine.
You can substitute 3 cups of semisweet chocolate chips, mixed with 1 tsp vegetable oil, to dip the patties. I prefer melting chocolate because it sets faster. Using chocolate chips will result in a slightly softer shell coating.
You can also substitute white melting chocolates, or milk chocolates for different flavors.
You do not want to skip the time the patties need to dry out. Otherwise, when you dip them in the melting chocolate, they will not hold their shape.

Storage: Store homemade peppermint patties in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 4 months.

Nutrition