Homemade Peppermint Patties #christmas

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Cute, delicious and perfect for the holidays, homemade peppermint patties is so easy to make (video tutorial included in the post!).

Homemade peppermint patties have been in the bucket list of things to make for years.

They were my mother's favorite treats.

(I'm pretty sure he's making them in the freezer because it seems frozen peppermint patties are fun and more difficult to find to find the treat suspicious inhabitants)

But I always thought they would be a bit fussy to make (read: not worth it when a variety of store bought will do nicely) so I put it off until recently.

HOMEMADE PEPPERMINT PATTIES

Total time: 1 hour 25 minutes (INCLUDING TIME TERRIBLE) PREP TIME: 25 minutes

Ingredients:

• 7 1/2 cups powdered sugar, sifted
• 1/3 cup fresh milk
• 1/3 cup light corn syrup
• 3 tablespoons extra virgin or refined coconut oil
• 1/4 teaspoon of food-grade peppermint essential oil or 1 teaspoon peppermint extract (see note)
• 1 1/2 pounds bittersweet or semisweet chocolate cake, chopped
• Crushed peppermint candies for sprinkling, optional

Direction:

1. In a large bowl, stir together sugar, milk, corn syrup, coconut and peppermint oil on low speed until combined. Form the dough into two circles round, cover with plastic wrap and chill for 30 minutes.
2. Sprinkle liberal amounts of powdered sugar a clean countertop or a piece of parchment paper. Open one disk of dough and place it on a counter or parchment. Sprinkle top with powdered sugar, too. Roll the dough patty of peppermint for about 1/4 inch thick and cut into rounds with a 1 7/8-inch and similar-sized cutters.
3. Reroll scraps until all the dough is used. Repeat with second dough disk. Place a round of parchment lined baking sheet over and freeze until firm, about 30 minutes or overnight.
4. Melt the chocolate (I use the microwave on 50% power and cook for 1 minute, stirring in between; I melt till it mostly melted but there are still some small lumps of chocolate-I stir until melted completely. This will help to avoid the bloom on the chocolate sets.)
5. Using a fork, dip a frozen patty round one by one into chocolate. Tap the handle of the fork on the side of the bowl to the Drizzle off excess chocolate, scrape the bottom of the fork on the edge of the bowl and gently place the bread dipped in a parchment-lined baking sheet using a butter knife to gently slide the patty off the fork if n eeded.
6. Sprinkle the bread dipped with the crushed candies, if using. Let the chocolate sets, about an hour. Store bread in the refrigerator.

Note:

• The recipe calls for food-grade essential oils of peppermint or mint extract. In both cases, you will want to add better if required-So it's like filling before rolling, cutting and dipping. I use about 1/4 teaspoon peppermint oil initially but eventually added a few drops of peppermint to taste stronger. I haven't tried this yet but I think it would be really fun to add a touch of peppermint chocolate, too.

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