Peppermint Patties

Just like a York Peppermint Patty!

These were actually easier to make then I thought they would be and really didn't take that long either, maybe an hour and that's with the freezer time. The dough comes together really fast then you just have to make into balls , flatten and put in the freezer. As soon as I filled on baking sheet I put into the freezer and started to fill another sheet. I filled three. Then while they are in the freezer I brought the water for the double broiler to a simmer and melted the chocolate, then took out each baking sheet one at time to coat. It was an easy and fast process. The recipe says it makes 32, but I got at least 50!! The only thing I did wrong is I used mint extract as I couldn't find peppermint at the store but they were still really good and I know even better if the correct extract is used :)

Peppermint Patties

• 1 can of condensed milk


• 5 1/2 cups powdered sugar, sifted


• 1 Tbsp peppermint extract


• 3 cups semisweet chocolate chips


• 3 Tbsp shortening

Directions:

Add condensed milk , 2 cups pf powdered sugar, and peppermint extract to a large mixing bowl. Mix on medium speed using the paddle attachment until all the ingredients are well incorporated. Add more powdered sugar a half cup at a time, until the dough is pliable like firm modeling clay.

Roll 3/4" balls of dough between palms of the hands. Press each ball down slowly and set the flattened disk on a flat cutting board or plate (or baking sheet covered with parchment paper). Transfer peppermint disks to the freezer for no longer than 30 minutes. While the dough is chilling, temper the chocolate coating.

You can do this two ways in the microwave or on the stove. For the microwave, place chocolate chips in a microwavable bowl and melt chocolate in 30 second increments, making sure to stir after each time until chocolate is smooth. For the stove (which I prefer), place chocolate chips in a glass bowl and place over pan with simmering water careful that the water does NOT touch the bottom of the bowl, stir occasionally until chocolate is melted. Stir in shortening to thin the chocolate.

Remove patties from the freezer. Place a patty on the tongs of a fork and dip in the chocolate until completely covered. Allow excess chocolate to drip off the patty before setting each one on top of wax or parchment paper. Allow the chocolate coated peppermint patties to completely set up. This can be done quicker by placing the patties in the refrigerator. The peppermint patties are ready when they are dry to the touch. Enjoy!