As I’ve mentioned before, I love peppermint. In fact, after giving it some thought while I was making these, York Peppermint Patties are probably in my top five favorite candies of all time (for those keeping track, others include twix, snickers, kit kat, and peanut butter m&ms). So when I found this super simple recipe to make these, I was all in.
As much as I wanted to keep them all for myself, I showed a little restraint, only made half of a batch and used these as one of the Christmas treats for our friends and neighbors along with green and white marshmallows and Winter holiday chocolate bark.
Now I know I’m biased because of my love of peppermint but these peppermint patties are a dream. They’re thick and creamy on the inside with the perfect cooling peppermint sensation that pairs perfectly with the richness of the dark chocolate on the outside.
1/4 cup softened butter
1/3 cup light corn syrup
1 tablespoon peppermint extract
3 cups powdered sugar
2 cups dark chocolate chips
chocolate sprinkles for toping
Combine butter, corn syrup, extract and powdered sugar in a mixing bowl. Mix with an electric mixer for about 3 minutes, until ingredients are well combined and are holding together.
Remove dough from bowl and break off about 2 teaspoon-sized sections. Roll into a ball and gently flatten with your hands. Put patties down on a pan lined with parchment paper. After all of the patties are made, place pan in the freezer for 15 minutes.
Melt chocolate in microwave in 30 second increments, stirring between each until melted. Remove peppermint patties from freezer just before you’re ready to dip. Use a fork to dip each patty in the chocolate, flip to coat the other side, then tap to remove any excess. Transfer chocolate coated patties to wax paper to cool. Top with chocolate sprinkles.
Yield: 40 peppermint patties