Recipe: Peppermint Patties

Ingredients

• 5 cups powdered sugar
• 1 14-oz. can sweetened condensed milk
• 1 ½ tbsp. peppermint extract
• 1 lb. semisweet chocolate (chips or chopped bars)
• 3 tbsp. shortening
• 3 candy canes, crushed

Directions

1. Line 2 baking sheets with parchment or wax paper. Place powdered sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed and slowly pour in the condensed milk until incorporated. Add the peppermint extract and mix until the paste is stiff but still pliable.
2. Scoop out a nickel-sized amount of paste and use the palms of your hands to roll into ½-inch balls. Place each ball on the lined baking sheet and immediately press ball down into a flattened disk (about 1 ½ inches wide). Transfer peppermint disks to the freezer for 30 minutes.
3. While the disks are chilling, melt the chocolate. Place ¾ of the chocolate in a microwavable bowl and melt in 30-second increments, making sure to stir after each time. When the chocolate is melted, add in the remaining chocolate and stir until smooth. Add the shortening and mix until chocolate is thin and smooth.
4. Remove patties from the freezer. Place a disk on a fork and dip in the chocolate until completely covered. Allow excess chocolate to drip off the patty before setting each one back on the baking sheet. (Note: Keep the patties chilled as you dip them in the chocolate. If they begin to soften, just pop them back in the freezer for a minute.) Sprinkle the crushed candy canes on the patties while the chocolate is still wet. Leave the peppermint patties in a cool, dry place to completely set up. To package them, wrap in a parchment paper–lined box. Keep them away from heat. Store any extras in an airtight container for about two weeks. Recipe will make about 72 patties.