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Homemade Peppermint Patties

Delightful Homemade Peppermint Patties for Festive Cheer

Homemade Peppermint Patties are a delightful no-bake treat perfect for holiday celebrations.
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Prep Time 1 hour
Chilling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 24 pieces
Course: Desserts
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tablespoons Unsalted Butter can be substituted with dairy-free butter for a vegan option.
  • 0.25 cup Light Corn Syrup golden syrup works as a suitable replacement.
  • 1 teaspoon Peppermint Extract switch it up with lemon or maple extract for a unique twist.
  • 2 cups Confectioner's Sugar add more sugar if dough is sticky.
For the Coating
  • 12 ounces Dark Chocolate Melting Wafers avoid chocolate chips for a dull finish.

Equipment

  • mixing bowl
  • parchment paper
  • spatula
  • baking sheet
  • Microwave-safe bowl

Method
 

Step-by-Step Instructions for Homemade Peppermint Patties
  1. Prepare Your Workspace: Line a baking sheet with parchment paper.
  2. Mix the Filling: In a mixing bowl, combine 2 tablespoons of unsalted butter, ¼ cup of light corn syrup, and 1 teaspoon of peppermint extract until smooth.
  3. Form the Dough: Gradually add 2 cups of confectioner's sugar until a thick dough forms.
  4. Shape the Patties: Scoop about 2 teaspoons of dough, roll into a ball, then flatten into a disc.
  5. Chill the Patties: Refrigerate the baking sheet for 30 minutes.
  6. Melt the Chocolate: In a microwave-safe bowl, melt the dark chocolate melting wafers.
  7. Coat the Patties: Dip each chilled peppermint disc in melted chocolate and let excess drip off.
  8. Set the Candies: Cool the coated patties until the chocolate hardens.

Nutrition

Serving: 1pieceCalories: 100kcalCarbohydrates: 15gProtein: 1gFat: 4gSaturated Fat: 3gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 15mgPotassium: 20mgSugar: 12gVitamin A: 100IUCalcium: 10mgIron: 0.5mg

Notes

Store in a tightly sealed container at room temperature for up to 2-3 weeks, or refrigerate for up to 4 weeks. Freeze for up to 3 months.

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