Homemade Peppermint Patties

Ingredients 

4-5 1/2 cups sifted powdered sugar

1 cup sweetened condensed milk (could sub sweetened condensed coconut milk for df)

2 teaspoons peppermint extract

3 cups semi sweet chocolate chips

1 tbsp coconut oil

Crushed candy canes for decorating (we use dye free)

For the peppermint filling:

Combine sweetened condensed milk and peppermint extract in the bowl of a stand mixer, then slowly add in the powdered sugar until no more mixes in. It should be a very stiff dough that doesn’t stick to your hands. On a piece of parchment paper, roll the dough out to about 1/2″. Cut out circles with a 3/4″ round cookie cutter and place them on a baking sheet lined with parchment. Freeze for at least an hour or overnight.

For the chocolate coating:

This is a bit of a step-heavy process but you’re basically tempering the chocolate instead of just melting it so that it sets on the patties rather than remaining wet and melty. In a double boiler, melt the coconut oil and  2/3 of the chocolate chips on medium heat, stirring often, until a thermometer reads between 115-120 degrees. Remove from the heat and slowly sprinkle in the remaining chocolate to bring the temperature down, stirring constantly. Stir until the temp drops to 84 degrees. This part takes time so be patient. Reheat the chocolate briefly by placing the bowl back over the double boiler until it reaches 89 degrees. Immediately remove so it does not reach a high temp, then you’re ready to dip.

Dip the patties:

Place a frozen peppermint discs in the bowl of melted chocolate and make sure it is fully coated. Pick it up with an offset spatula or fork and tap the utensil on the side of the bowl to remove excess chocolate. Sprinkle a little crushed candy cane on each one and put it on a baking sheet. Once all have been covered with chocolate, place them in the fridge to set. These can be stored in the fridge or freezer for a couple of weeks.