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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{ 18 comments… read them below or add one }

1 Worth The Whisk November 18, 2010 at 9:50 am

You are right, the pink is lovely. Obviously, you could do these in green for mint and maybe tan for almond extract.

2 LimeCake November 18, 2010 at 3:23 am

The subtle pink is so pretty against the dark chocolate. These look delicious!

3 ChocolateCoveredEverything November 3, 2010 at 4:00 pm

YUM! I agree about trying this with some orange extract! They look SO good! I might make some red and green for Christmas time! Thanks!

4 Mimi May 3, 2010 at 3:48 pm

I love that these are made with good ingredients. What a great candy recipe!

5 Ali @ Three Baking Sheets April 6, 2010 at 6:30 am

I could eat Peppermint Patties all. day. long.

I’m afraid of what will happen once I try the homemade version.

6 Worth The Whisk March 17, 2010 at 8:33 am

Hi Aussie friend, Bron – I keep forgetting to think of my friends down under, so sorry!! “Half and Half” is a packaged product of half milk and half light cream. Since you live on a dairy farm, pretty good chance you don’t purchase ANY packaged milk products. Use your fresh-from-the-cow milk.

7 BRONWYN HICKMAN March 16, 2010 at 8:18 pm

Hi, what the hec is half and half???????? Remember the aussie readers of your column…. we dont have that, or its by a different name. Let me know, would like to make those.

8 Michelle March 16, 2010 at 7:30 pm

Ooooh. I’ve made homemade marshmallows and – like you – declared them fabulous. I’m SO giving these a shot before the weather gets too warm!

9 Laura March 16, 2010 at 12:59 pm

Yum! I’m making these today. 🙂

10 Memoria March 15, 2010 at 10:42 pm

These would look good green, too!! These are too cute!! Great job!

11 Cookie Maker March 15, 2010 at 8:07 pm

My brain is telling me to make an orange flavoured version, since I have orange extract but no peppermint. On my to-do-list for tomorrow! Yum! Can’t wait to taste them.

12 denise vivaldo March 11, 2010 at 5:30 am

I’m in a hotel room in Vegas…but I’m making these when I get home.

13 Cattaliya March 5, 2010 at 1:42 pm

I may make these but turn them green for St. Patrick’s Day – now if only I was talented enough to shape them into shamrocks too. 🙂

14 Robin March 5, 2010 at 11:22 am

Ha ha; these look FABULOUS. YOU are the peppermint Patty, Patti!

15 Cyndarella March 5, 2010 at 11:10 am

These would even be better if you shaped like eggs and added a little decoration for Easter! They sound absolutely delicious!

16 Lynne@Cook&BeMerry March 4, 2010 at 3:04 pm

This was really interesting. I’ve never made candy, but now I might give it a try. So easy. Thanks.

17 Table Scraps March 3, 2010 at 10:31 pm

These look delicious! I’ll definitely be giving these a try.

18 Jeanne March 3, 2010 at 7:43 pm

Wow–those look delicious! I’ve been craving something chocolatey and minty–I will have to try them! Thanks for the recipe!

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