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Every winter when I make these peppermint patties my kitchen fills with the most amazing minty chocolate smell. I've perfected this recipe over countless batches and let me tell you it's so much better than store bought! The centers have this dreamy creamy texture that melts in your mouth. I love watching people's faces light up when they find out these chocolatey mint gems are homemade.
Why These Are Better Than Store Bought
Making these at home gives you complete control over the flavors and sweetness. I spent years working in a candy shop and these taste just as good if not better. Plus you know exactly what goes into them no weird ingredients here! I keep coming back to this recipe because it's simple affordable and so satisfying to make.
What You'll Need
- Sweetened Condensed Milk: This gives our centers that silky smooth texture that makes these patties irresistible.
- Peppermint Extract: Just a few drops create that cool refreshing flavor we're after.
- Confectioners Sugar: This helps create our perfectly soft centers that hold their shape.
- Chocolate Almond Bark: My secret weapon for a gorgeous coating that won't melt at room temp.
- Optional Sprinkles: When I'm feeling fancy I add these for extra sparkle.
Let's Make Magic
- Mix Your Centers
- Start by mixing your condensed milk with peppermint extract in a big bowl. Slowly work in the sugar until you get a nice firm dough.
- Shape Time
- Roll little balls flatten them into discs and pop them in the freezer for an hour to firm up.
- Get Your Chocolate Ready
- Melt your chocolate bark slowly until it's smooth and glossy.
- Dipping Fun
- Take your frozen centers and give them a chocolate bath using a fork to fish them out.
- Final Touch
- Add any sprinkles now while the chocolate is still wet then let them set up.
My Kitchen Secrets
Don't skip freezing the centers it makes dipping so much easier. I always use almond bark for coating because it sets up beautifully. When mixing your dough add sugar slowly until it feels right you'll know when it stops being sticky.
Fun Ways to Switch It Up
Sometimes I swap the peppermint for orange or raspberry flavoring. My kids love when I hide a tiny caramel inside. During holidays I tint the centers with food coloring and use seasonal sprinkles to make them extra festive.
Keeping Your Treats Fresh
Store your finished patties in layers with parchment paper between them. They'll stay perfect in the fridge for two weeks. I often make big batches and freeze them they last three months and thaw beautifully. Perfect for surprise guests or midnight cravings.
Making Them Look Pretty
A drizzle of white chocolate makes these look so fancy. During Christmas I crush candy canes on top. Sometimes I use the fork to make little patterns in the coating. These small touches make them look like they came from a fancy chocolate shop.
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Quick Answers to Common Questions
- Help My Dough is Too Sticky! Just keep adding sugar until it feels right in your hands.
- Can I Use Regular Chocolate? Sure but almond bark is so much easier to work with.
- Making These Vegan? Try coconut condensed milk and dairy free chocolate they work great.
- No Room in the Freezer? The fridge works too just leave them in longer about 2 to 3 hours.
Frequently Asked Questions
- How long do homemade peppermint patties last?
When stored in an airtight container, they last up to 2 weeks at room temperature or 3 months in the freezer. Make sure to separate layers with wax paper to prevent sticking.
- Can I make these without a mixer?
While a mixer makes the job easier, you can mix the dough by hand with a wooden spoon. Just be prepared for a workout as the dough becomes quite stiff.
- Why did my chocolate coating crack?
This usually happens when the patties are too cold when dipped. Let them warm slightly from the freezer before coating with chocolate.
- Can I use regular chocolate instead of almond bark?
Yes, but you'll need to temper the chocolate first or add a little shortening to help it set properly and prevent blooming.
- How thick should I make the patties?
Aim for about 1/4 inch thickness. Too thin and they'll be fragile, too thick and the mint flavor might be overwhelming.