A smooth, creamy, cool peppermint filling into enveloped by a milk chocolate shell that is swizzled with white chocolate.
Looking for a festive treat to make this St. Patrick’s Day? Try these delicious chocolate peppermint patties! They’re made with simple ingredients and are easy to customize to your liking. Plus, they’re perfect for any party or gathering – no green food coloring required!
Why This Recipe Works
- These taste delicious!
- Perfect treat to celebrate St. Patrick’s Day.
- They last a while when stored properly.
- Not too expensive to make!
How to Make Chocolate Peppermint Patties
Add powdered sugar, extract, and sweetened condensed milk into the large bowl (or stand mixer). Using a wooden spoon (or paddle attachment), mix the dough until it is the consistency of playdough.
It should be easy to form and not overly sticky or dry. If it is too sticky, add a little powdered sugar until moldable. If it is too dry, add a little more milk until moldable.
Once the dough is ready, transfer it to a parchment-lined or sprinkled (with powdered sugar) dough board. Using a rolling pin, roll out the dough until it ½” thick circle or oval.
Carefully cut out the mini circles with the cookie cutter and use a spatula to transfer the dough rounds to a parchment-lined baking sheet. Repeat until all circles have been cut out. You will need to re-roll the dough scraps to make more.
Once all rounds are on the the parchment-lined baking sheet, cover and freeze for 1 hour. You will need these to be firm so they do not melt in the warm chocolate.
Add milk chocolate morsels to a microwave-safe bowl. Melt in 30-second intervals until chocolate is creamy. Once done, allow it to sit for one minute to cool down.
Remove dough rounds from the freezer. Using a fork, dip each into the chocolate, and shake off any excess chocolate. Transfer to a parchment-lined sheet. Repeat until all rounds are coated. Once they are coated, transfer the sheet to the refrigerator for 10 minutes.
Once patties are hardened, it is time for the (optional) white chocolate swizzle. Add the white chocolate morsels to a microwave-safe bowl. Melt in 30-second intervals until chocolate is creamy. Once done, allow it to sit for one minute to cool down. Add melted chocolate to a zippered bag, snip the edge, and swizzle the melted chocolate over each chocolate covered patty.
Return the patties to the refrigerator until chocolate is hardened. Once firm, transfer patties to an air tight container. Line each level of patties with parchment paper to keep them from possibly sticking to one another. Store in the refrigerator in an airtight container for up to 2 weeks.
Recipe FAQS
Filling – Using a quality peppermint extract is very important for best taste. I love using JR Watkins Peppermint extract. It is VERY important that after the patties are cut out, they must be chilled in the freezer until firm (one hour). This will prevent them from melting once dipped in the chocolate. Yes, it stinks having to wait an hour, but trust me that these will melt if they are not frozen!
Chocolate – You can use your favorite candy or chocolate melts. I had a lot of Nestle Milk Chocolate morsels on-hand so I used those and they worked well. However, I do prefer Ghirardelli Chocolate Melts which are premium and have wonderful meltability–ideal if you’re selling these! For smoother chocolate, be sure to add the extra shortening to the chocolate morsels before melting.
Parchment paper – Parchment paper is a must for several steps of this recipe. It is needed to roll out, and press out the dough, and for the freezing/dipping steps. If you do not use parchment paper your dipped patties will stick to your surface.
How to Store Homemade Peppermint Patties
To maintain the freshness of your homemade peppermint patties, store them in an airtight container or plastic bag in the refrigerator. These last for up to 2 weeks when stored properly. I do not recommend storing them at room temperature because they can melt and lose their minty flavor.
Additionally, these can be frozen for up to 3 months when stored in an airtight container or plastic storage bag.
More Homemade Candy Recipes to Try
Homemade Chocolate Peppermint Patties
Equipment
- Freezer
- 1 Extra large baking sheet
- parchment paper
- 1 large mixing bowl
- 1 Rolling Pin
- 1 1½" circle cutter
- 1 Metal spatula
- Measuring Cups & spoons
- 2 Medium microwave-safe mixing bowl
- 1 fork
- 1 Zippered bag
Ingredients
- ¾ cup sweetened condensed milk
- 1¼ teaspoons peppermint extract
- 4 cups powdered sugar
- 1 teaspoon shortening
- 3 cups milk chocolate chips
- ½ cup white chocolate morsels
Instructions
- Add powdered sugar, extract, and sweetened condensed milk into the large bowl (or stand mixer). Using a wooden spoon (or paddle attachment), mix the dough until it is the consistency of playdough. It should be easy to form and not overly sticky or dry. If it is too sticky, add a little powdered sugar until moldable. If it is too dry, add a little more milk until moldable.
- Once the dough is ready, transfer it to a parchment-lined or sprinkled (with powdered sugar) dough board. Using a rolling pin, roll out the dough until it ½" thick circle or oval.
- Carefully cut out the mini circles with the cookie cutter and use a spatula to transfer the dough rounds to a parchment-lined baking sheet. Repeat until all circles have been cut out. You will need to re-roll the dough scraps to make more.
- Once all rounds are on the the parchment-lined baking sheet, cover and freeze for 1 hour. You will need these to be firm so they do not melt in the warm chocolate.
- Add milk chocolate morsels and shortening to a microwave-safe bowl. Melt in 30-second intervals until chocolate is creamy. Once done, allow it to sit for one minute to cool down.
- Remove dough rounds from the freezer. Using a fork, dip each into the chocolate, and shake off any excess chocolate. Transfer to a parchment-lined sheet. Repeat until all rounds are coated. Once they are coated, transfer the sheet to the refrigerator for 10 minutes.
- Once patties are hardened, it is time for the (optional) white chocolate swizzle. Add the white chocolate morsels to a microwave-safe bowl. Melt in 30-second intervals until chocolate is creamy. Once done, allow it to sit for one minute to cool down. Add melted chocolate to a zippered bag, snip the edge, and swizzle the melted chocolate over each chocolate covered patty.
- Return the patties to the refrigerator until chocolate is hardened. Once firm, transfer patties to an air tight container. Line each level of patties with parchment paper to keep them from possibly sticking to one another. Store in the refrigerator in an airtight container for up to 2 weeks.
I don’t see where the shortening is used. It’s listed in the ingredients.