Chocolate-Covered Pink Peppermint Patties


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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