Chocolate-Covered Pink Peppermint Patties

Chocolate-Peppermint-Patties You are looking at obviously home-made peppermint patties. It probably sounds like a lot of work for something pretty good store-bought. Well, I once made marshmallows and proclaimed them infinitely better than bagged ones. Not sure I’d make THEM again, but I’ll definitely do these! Just about anybody can make Pink Peppermint Patties. The results are vastly superior (read: mmmm FRESH). I will go so far as to call them “foolproof,” as long as you don’t count slopping melted chocolate all over your arms as a mistake; you can lick it off.

View Peppermint Patties

Last week, I noticed I’d only posted two candy entries on this blog (Easy Almond Pecan Toffee and sister, Janie’s treasured Marcella’s Fudge).  I then linked my marshmallow post there and began unearthing ideas. A few Peppermint Pattie recipes were in my binder. Maybe I kept tearing them out because they’re named Patti. But I never READ them until now.  Hey, easy-speazy! For Easter, my resulting combo instructions, below, include making them PINK.

Chocolate-Covered Pink Peppermint Patties

  • 2 cups powdered sugar
  • 1 1/2 Tbsp. unsalted butter, softened
  • 1/4 tsp. flavorless oil (corn, vegetable)
  • 1/4 tsp. vanilla extract
  • 2 Tbsp. half-and-half
  • 2 to 4 drops peppermint extract
  • 1 drop red food coloring
  • 1 cup semi-sweet baking chips

In the bowl of a stand mixer, beat together sugar and butter. In a small bowl, stir together the vegetable oil, vanilla, half-and-half and peppermint extract. With the mixer running on low, drizzle in the liquid and blend until batter is colored pink and is firm. Remove batter from bowl and make a ball, wrap in plastic wrap, flatten to a disk and refrigerate one hour.

Once chilled, remove from the refrigerator and, using your hands, quickly roll chunks of the dough into approximately 1-inch balls, place on a wax paper-lined baking sheet. Dip your clean fingers into powdered sugar and flatten the balls to approx. 1/4 inch thick. Place in freezer for one hour.

In the top of a double boiler, melt chocolate. Drop dough disks one at a time into the chocolate, turn with a fork to cover with chocolate, lift with the fork, scrape the bottom on the side of the pan and place back on the waxed paper. Refrigerate until chocolate is firm, at least an hour. Keep refrigerated. Makes 15 to 20 candies.

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