Mouthwatering Homemade Peppermint Patties

These DIY minty chocolate discs take simple stuff from your kitchen and turn them into a mouthwatering snack that's better than anything you'd buy. Making these pepperminty delights yourself means you can tweak how sweet and minty they are, plus you'll feel pretty good about whipping up something so tasty from scratch.

I started making these minty treats when I wanted something special for my nephew who goes crazy for anything mint-flavored. They've now become what we're known for giving neighbors and my kid's teachers each holiday season - everyone always wants to know how to make them.

Ingredients

• Sweetened condensed milk: this magical stuff creates that smooth filling we all love
• Peppermint extract: gives that refreshing cool taste try to get the real pure stuff for best flavor
• Powdered sugar: helps make that velvety texture and sweetness that makes these treats authentic
• Chocolate almond bark: melts like a dream and hardens with that perfect crack go for good quality for tastier results
• Sprinkles: totally up to you but they make everything more fun especially around the holidays

Step-by-Step Instructions

Mix the Base:

Stir together the sweetened condensed milk and peppermint extract in a big bowl. This starts the flavor magic. Watch out with the peppermint stuff though, it's super strong so don't go overboard.

Add Powdered Sugar:

Turn on your mixer and slowly add powdered sugar until you've got a thick dough that doesn't stick to the bowl sides. It should feel like soft modeling clay that stays in shape without being sticky. You might need to adjust the sugar a bit if it's really humid or dry.

Shape the Patties:

Make small balls with the dough then press them flat into circles about 2 inches wide and 1/4 inch thick. Lay them on a tray lined with parchment paper making sure they don't touch. Try to work fast because the dough gets harder to handle the longer it sits.

Freeze Time:

Stick the whole tray in the freezer for about an hour. This important step keeps the patties from losing their shape when you dip them and helps the chocolate harden quicker. They should be firm but not frozen solid.

Melt the Chocolate:

Heat your chocolate almond bark in the microwave, stopping every 30 seconds to stir until it's completely smooth. Don't let it get too hot or it'll get thick and lumpy. You want it flowing smoothly like thick syrup.

Dip the Patties:

Take out just a few patties at a time so the rest stay cold. Drop each one in the melted chocolate. Use a fork to turn and coat it completely, then lift it out letting extra chocolate drip off. Tap the fork gently on the bowl edge to help get rid of the excess.

Finishing Touch:

Put your chocolate-covered patties back on the parchment paper and quickly add sprinkles if you want them before the chocolate gets hard. Move fast because the cold centers make the chocolate start setting right away.

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What I love most about making these mint treats is seeing people's reactions when they take that first bite. That mix of cool mint inside with smooth chocolate outside brings back those candy shop memories but tastes so much better because it's homemade with care.

Getting the Mint Just Right

Peppermint extract really makes or breaks these treats and you don't need much. Start with what the recipe calls for but you can add or subtract a quarter teaspoon based on how strong you want the mint flavor. For something different try half peppermint and half vanilla extract to make a softer mint flavor that even people who aren't crazy about strong mint will enjoy.

Keeping Them Fresh

These homemade treats actually taste even better after sitting for a day or two as the flavors blend together. Put them in a container that seals well with parchment paper between each layer so they don't stick together. They'll stay good at room temperature for about a week or in the fridge for up to three weeks. Want to make them way ahead? Freeze them for up to three months but let them thaw in the fridge before eating so the chocolate doesn't get all wet.

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Chocolate Choices Made Simple

The recipe suggests chocolate almond bark because it melts and sets so well but you've got other options too. Good quality chocolate chips mixed with a spoonful of shortening give you richer flavor. If you're feeling fancy and know what you're doing tempered dark chocolate creates an amazing snap when you bite in though it takes more skill. Milk chocolate makes them sweeter and more like the classic store-bought version many of us grew up with.

Giving Them As Presents

These mint treats make awesome homemade gifts. Stack them in a pretty tin with parchment paper between layers or put them in little paper candy cups inside a clear bag tied with ribbon. For an extra nice touch pair them with some fancy coffee or hot chocolate mix for a complete gift package. I always include a handwritten recipe card since everyone asks for it anyway.

FAQs About the Recipe

→ Can I use a different chocolate for coating?

Absolutely, try milk chocolate, dark chocolate, or even white chocolate instead. Just make sure it melts smoothly for dipping.

→ How should I store peppermint patties?

Keep them in a sealed container in your fridge for up to two weeks. You can stick them in the freezer if you want them to last longer.

→ Can I make these without almond bark?

For sure, you can swap almond bark with melting wafers or chocolate chips. Just add a tiny bit of oil to help them melt smoothly.

→ What can I use instead of powdered sugar?

You really need powdered sugar for the right softness and sweetness. Other options won't give you the same results.

→ How do I make the dough less sticky?

When your dough feels too sticky, just mix in more powdered sugar bit by bit until it's firm enough to roll and shape.

→ Can I add food coloring to the filling?

You bet. Mix in some gel or powder food coloring to jazz up your filling. Stir it well so the color spreads evenly throughout.