Description
These easy homemade peppermint patties feature a cool, creamy peppermint filling coated in rich, smooth chocolate. This no-bake candy is perfect for Christmas, holiday gifts, dessert platters, or satisfying a chocolate-mint craving.
Ingredients
¾ cup sweetened condensed milk
1½ teaspoons peppermint extract
4 cups powdered sugar
1 pound chocolate almond bark
Sprinkles, optional
Instructions
- In a large mixing bowl, combine the sweetened condensed milk and peppermint extract. Stir until thoroughly blended.
- Using an electric mixer on low speed, gradually add the powdered sugar. Mix until a thick, smooth dough forms that holds its shape. If the mixture is too sticky, add a little more powdered sugar.
- Line a large baking sheet with parchment paper. Roll the peppermint dough into evenly sized balls, then gently flatten each into a disc approximately 2 inches wide and ¼ inch thick.
- Place the baking sheet in the freezer for approximately 1 hour, or until the peppermint centers are firm enough to dip.
- Place the chocolate almond bark in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until completely melted and smooth. Avoid overheating.
- Working with one frozen peppermint disc at a time, dip each patty into the melted chocolate until fully coated. Lift with a fork or dipping tool, gently shake off excess chocolate, and scrape the bottom against the bowl’s edge.
- Return each chocolate-coated patty to the parchment-lined baking sheet. Immediately decorate with optional sprinkles or crushed peppermint candies before the chocolate hardens.
- Allow the chocolate coating to set completely. Once firm, serve immediately or transfer the peppermint patties to an airtight container for storage.
Notes
Use sweetened condensed milk, not evaporated milk, to achieve the correct creamy filling consistency.
If the peppermint dough is too sticky to shape, gradually incorporate additional powdered sugar until firm and manageable.
Freeze the peppermint centers thoroughly before dipping to prevent them from breaking or losing their shape.
Keep the remaining peppermint centers in the freezer while dipping in batches for easier handling.
For dark chocolate peppermint patties, substitute dark chocolate melting wafers for the chocolate almond bark.
For white chocolate peppermint patties, use white chocolate coating and decorate with crushed peppermint candies.
For a stronger mint flavor, add a few extra drops of peppermint extract, adjusting carefully to avoid overpowering the chocolate.
For festive holiday treats, decorate with red and green sprinkles, crushed candy canes, or a contrasting chocolate drizzle.
Make smaller discs for bite-sized peppermint candies, adjusting the yield accordingly.
Store in an airtight container in the refrigerator for up to 2 weeks, separating layers with parchment paper.
Freeze finished peppermint patties in a freezer-safe airtight container for up to 2 months. Thaw in the refrigerator before serving.
Keep refrigerated in warm or humid conditions. Serve at a cool room temperature for short periods while the chocolate remains firm.
No reheating is necessary because peppermint patties are intended to be enjoyed cool.
The total time includes approximately 1 hour of freezing. Additional chocolate-setting time may vary depending on room temperature.
Nutrition values are approximate and depend on the chocolate coating brand, decorations, and finished patty size.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 peppermint patty
- Calories: 190 kcal
- Sugar: 29 g
- Sodium: 20 mg
- Fat: 7 g
- Saturated Fat: 6 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 5 mg
