I adore peppermint patties and never knew I could make them at home!

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That and the fact that I am pregnant and want easy, pre-made snacks for guests visiting the baby and it was a sure thing that they would be prepared.

I am trying to save some for the big day, but its tough. They are GOOD!

It truly is easy and fun!

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However, one thing I did want to do was to personalize them.

So I decided to get some blue candy melts in honor of this soon-to-be-here baby boy!

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I also made some into stick form.

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These are actually for a bridal party! What a fun and inexpensive and beautiful way to have personalized mints for favors.

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Peppermint Patties

Peppermint Patties

Prep Time 30 mins
Cook Time 3 mins
Total Time 33 mins
I adore peppermint patties and never knew I could make them at home!

Ingredients

  • 2 1/2 cups confectioners sugar, divided
  • 1 1/2 tbsp. light corn syrup
  • 1/2 tsp. peppermint extract
  • 1 tbsp. shortening
  • 10 -12 ounces semi-sweet chocolate chips, I use mini

Instructions

  • Beat 2 1/4 cups confectioners sugar with corn syrup, peppermint extract, shortening, and a pinch of salt using a stand mixer (with paddle attachment) at medium speed until just combined. Knead on a work surface dusted with remaining 1/4 cup confectioners sugar until smooth.
  • Roll mixture out between sheets of parchment paper on a large baking sheet.
  • Freeze until firm, about 15 minutes. Remove top sheet of parchment paper and sprinkle with confectioners sugar. Replace top sheet, then flip round over and repeat sprinkling on other side.
  • Cut out as many rounds as possible with cutter, transferring to a parchment-lined baking sheet. Freeze until firm, at least 10 minutes. Meanwhile, gather scraps, reroll, and freeze, then cut out more rounds, freezing them.

Temper chocolate and coat filling:

  • Melt chocolate in medium microwave safe bowl for 1 minute. Remove and stir, looking to see if all chocolate has melted. If not, return to microwave in 15 second increments until chocolate is melted.
  • Balance 1 peppermint round on a fork and submerge in melted chocolate, letting excess drip off and scraping back of fork against rim of bowl if necessary, then return patty to cookie sheet. Coat remaining rounds, reheating chocolate if necessary.
  • Chill patties for about 1 hour before serving.
  • Store in an air tight container, making sure patties are separated with wax or parchment paper.

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Both versions taste delicious… and I can’t wait to make these for Easter and Thanksgiving and Christmas and birthdays and Tuesdays! 😉

I hope you will try these and fall in love with this simple snack as much as I have!

Share with your friends!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. ‘i do’, ‘me too’, ‘me three’, ‘ditto’–you could have so much fun with these! plus, you know, they’re tasty. 🙂

  2. These looks so delicious, I needed to try. I don’t know where it went wrong but the sugar part, there wasn’t ever enough sugar and didn’t came out like modeling clay – never 😛 How much is the one can of condensed milk? 🙂 I think I might have had too big can.

  3. I love anything easy to make these peppermint patties sound good. Don’t see the recipe though. Also trying to do more in the crockpot.

  4. I just wanted to let you know how good thank your goodies look i could have eaten them right away they are good looking and i want to try some soon.

  5. I’d love to try my hand at the peppermint patties. My mother made them when I was a wee kid!
    The recipe calls for shortening, but I’m just not sure what to use. Any help in that area would be appreciated.
    Thank you so much, I really have been enjoying your site. I made a few things over the holidays and got great compliments.

  6. I decided to just go ahead and make this recipe despite not actually seeing any reviews by people who had made it. While I looooove every iambaker recipe I’ve tried thus far (omg the lemon bars & the dingdong cake….literally the best things I’ve ever baked!) this recipe seems to be mis-written. I’m not sure where the mistake is whether it’s not enough butter or not enough corn syrup (maybe both?) but there was not enough moisture to form a dough with these measurements. I ended up adding (as per google) some sweetened condensed milk as well as a bit more butter. They’re turned out deeeeelicious but ya, it was a good couple/few tbsp off of some sort of liquid/moisture to make it formable into a dough. Loved the recipe though otherwise. Thanks again for another keeper!

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