This traditional Southern dish pairs well with a variety of dishes. more so during the holidays. At every holiday feast, it is consistently requested, and there is never any leftover! The preparation of this recipe is quite simple.
| Prep Time: | 40 mins |
| Cook Time: | 10 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 50 mins |
| Servings: | 28 |
| Yield: | 28 patties |
Ingredients
- ¾ cup sweetened condensed milk
- 1 ½ teaspoons peppermint extract
- 4 cups confectioners’ sugar
- 3 cups semisweet chocolate chips
- 2 teaspoons shortening
Instructions
- Line a baking sheet with waxed paper.
- Combine condensed milk and peppermint extract in a large mixing bowl; beat in enough confectioners’ sugar, a little at a time, to form a stiff dough that is no longer sticky.
- Form peppermint mixture into 1-inch balls and place on waxed paper; flatten with fingers to form patties. Let patties dry at room temperature for two hours, turning once.
- Stir chocolate and shortening in a medium saucepan over low heat until melted; remove from heat. Dip patties, one at a time, into chocolate by laying them on the tines of a fork and lowering the fork into the chocolate mixture; tap the fork on the edge of the pan to shake off excess. Slide the patties back onto the waxed paper and chill in the refrigerator until set.
- You can use the fork to make a little swirl on top of the chocolate for a prettier presentation.
Nutrition Facts
| Calories | 183 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 4 g |
| Sodium | 13 mg |
| Sugars | 31 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
i found powdered sugar did a much better job on my 2nd run with this. also used heresies milk chocolate to give it a sweeter tasty. the dark made it more bitter to me. i just wish i knew a better way to put the coating on turned out kind of messy
these are delish but i’m a huge fan of peppermint patties to begin with. has anyone tried to make these into bars, pouring half the melted chocolate in pan, placing in freezer, adding the peppermint layer, placing in freezer then pouring on the rest of the chocolate? i’d appreciate any takes on this idea. thank you!!!
Very yummy tasting. I found it really difficult to dip them, and may try to make smaller ones next time as someone suggested. After trying about 5 different ways to dip, I finally rolled up my sleeves and dipped them each with my fingers, by rubbing the chocolate all over and shaking some of the excess off. Also, 3 cups of chocolate chips was wayyy too much for the filling, and there is lots of chocolate on each pattie. I’ll save the chocolate and make some more filling tomorrow to use it up.
I used almond milk instead of the condensed (. I needed a lot more confectioner’s sugar, but it saved me a trip to the grocery store.
These are a labor of love for sure but SOOOOO worth it!
I used sweetened condensed coconut milk instead and allergy friendly chocolate so my daughter who is dairy free could enjoy. They turned out great and you cannot taste the coconut flavor. Simply delicious!!
awesome
The thinner patties didn’t work out well at all. They disintegrated as soon as they were put in the chocolate. I did as others suggested and put them in the freezer but they still were flimsy. Thankfully I made larger ones that held their shape, but I can’t say I’m a fan.
I find that using semi-sweet and unsweetened bars of baking chocolate makes for a better contrast in flavors. Also, whenever I make these, I do NOT use peppermint EXTRACT, as that makes for too WEAK a peppermint flavor, in my judgment. Instead, I substitute peppermint OIL, which is stronger; LorAnn Oils provides me with my supplies of THAT. Mine are thus so strong they have the capability to knock you off your noodle with their peppermint flavor!
These are so yummy. I substituted peppermint oil for the extract. I used about a 1/4 of what was called for. They were amazing!
Everyone loved these! Big hit over the Holidays!
I would have given zero stars if this was an option. This was an awful recipe. The patties melted and fell apart when dipped in the chocolate. It was a total waste of time!
I have been making these for awhile now. I use about 6 cups of powered sugar, 14 oz can of condensed milk and 3.5 tsp of peppermint extract. I use the small pampered chef scoop. I spray it with PAM first and then start using it. I scoop a little ball onto wax paper and then press lightly to form a disc. Works great. Makes 5 dozen using this size. I also freeze the dough first.
This is disgusting and did not work!! I cannot tell if it was too sweet, or not sweet enough, and the chocolate dipping was a mess!!!
I didn’t read the reviews before I started making these and probably should. Most recipes tell you to freeze the dough, but I liked this because you just rolled them into a ball, cut them and put them in the fridge for a few hours to dry out. That part worked really well. The part I was a novice to was handling chocolate. Simply melting chocolate chips in the microwave or in a double boiler will result in a chocolate that is too thick for dipping. You have to add either crisco or butter a tablespoon at a time, and keep beating it while the fat melts. It will first be gloppy but as the fat melts, it will thin and become smooth. Keep adding fat until the chocolate is dippable consistency. My first dozen were thick chocolate bombs. By the end, it was able to just dip a skiff of chocolate onto the dried out peppermint wafer. This recipe made a lot of patties. Maybe next time I’ll halve it. They are good, but the chocolate is tricky until you get the hang of it.
These are fantastic! I followed the recipe as written, only added a half cup less of icing sugar. Letting them air dry works great. Used a fork to dip in the chocolate.
I made these but substituted melting chocolate for the chips a d shortening a d once form put them in the freezer till frozen made it much easier to handle and,the chocolate did not get sticky
love this recipe. The only change I made is let them harden for 1-2hrs than freeze for 1 hr than drunk into the chocolate. I have taken a picture to compare the difference. when frozen and dipped the chocolate becomes a solid quicker.
Oh my, this is a great recipe! I have made 5 times in the last week!! I used a good quality peppermint extract (not oil), I think that is important! I used 2 teaspoons instead of 1 1/2 teas. But I like peppermint! I tried rolling and cutting out and also rolling the dough into balls and flattening with a glass. Either works. BUT, you need to keep dipping the glass or cookie cutter into powdered sugar each time you press! I let dry a few minutes on parchment lined cookie sheets. I brushed the tops and sides with melted chocolate using a silicon pastry brush. Put into refrigerator for a few minutes, flipped,covered bottoms with chocolate, put back into refrigerator and then stored in containers in refrigerator. So good!!
We made these for Christmas and passed them out to all our neighbors. Based on their responses, the mints were delicious!
These were great. I put crunched up candy canes on top. I made different sizes & thicknesses… I’d suggest going thicker vs. thinner.