Candy Cane Peppermint Patties

Course: Dessert, Snack

Cuisine: Christmas, North American

Prep Time: 20

Cook Time: 5

Chill Time: 30

Total Time: 55

Servings: patties

Calories: 302kcal

Author: Lord Byron's Kitchen

For the ultimate peppermint lover, these Candy Cane Peppermint Patties are melt in your mouth delicious! With a refreshing, cooling, creamy center and a delicious milk chocolate coating, these patties are topped with crushed candy canes for even more peppermint flavour, texture, and colour!

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Ingredients

14 ounces sweetened condensed milk
2 teaspoons peppermint extract
5 cups confectioner's sugar
2 cups milk chocolate chips
1 teaspoon vegetable oil
1/4 cup crushed candy canes

Instructions

Measure the sweetened condensed milk, peppermint extract, and 3 cups of the confectioner's sugar into the bowl of stand mixer. On low speed, beat until the mixture is smooth.
Next, in 1/4 cup increments, incorporate the next one and a half cups of confectioner's sugar until fully incorporated.
When you have incorporated four and a half cups of confectioner's sugar, pinch off about a tablespoon-sized amount of the mixture and roll into a ball. If the ball holds its shape, you do not need to add the remaining confectioner's sugar. If the ball does not hold its shape, beat one tablespoon at a time of the confectioner's sugar into the mixture until you can roll a perfect ball.
Next, dust a sheet of parchment paper with confectioner's sugar. Remove the pattie mixture from the mixer and transfer it to the prepared area. Form into a large ball and flatten slightly with the palm of your hand. Dust the top with more confectioner's sugar.
Use a rolling pin to roll the pattie dough out to 1/2 inch thick.
Using a one-inch circular cookie cutter, cut out shapes in the pattie dough. Remove the scraps and re-roll to make more patties.
Slide the parchment paper carefully onto a baking sheet and transfer to your fridge for 30 minutes.
Next, transfer the milk chocolate chips and vegetable oil to a microwave-safe bowl. In increments of 30 seconds at half power, melt the chocolate, stirring well between each increment. Once the chocolate is fully melted and silky smooth, it’s time to coat the peppermint patties.
Working with one pattie at a time, dip it fully into the melted chocolate. Use a fork to lift the covered pattie out of the chocolate and gently tap the fork against the rim of the bowl allowing the excess chocolate to fall back into the bowl. Place the chocolate-covered pattie onto the parchment-lined baking sheet and top with a little sprinkle of crushed candy canes.
Continue until all of the patties are coated. Please note, that you may or may not use all of the chocolate depending on the thickness of the chocolate or how much you tap off.
Set aside at room temperature for two hours before transferring to your fridge to finish cooling. Once the chocolate has hardened, pack the patties into a food-safe container with a lid. Store in your fridge.

Nutrition