Peppermint Patties

1 Peppermint Patties | Champagne Frosting

“Santa Claus is coming to town, Santa Claus is coming to…” Stop cringing. My singing, I know, it’s is like nails on a chalkboard to your ears. But it’s Christmas carols and I just can’t stop belting them out! Something about this time of year just makes me giddy like a school girl.

2 Peppermint Patties | Champagne Frosting

I don’t know if it’s the lights that make the city sparkle, the bright red adornments around, the smiles on peoples faces, the endless parties and fun, or the nostalgia of Christmas as a child but there is a palpable joy in the air this time of year.

3 Peppermint Patties | Champagne Frosting

Whipping up some sweet treats to add to the atmosphere of joy is a must in my book. And incorporating green and red is a non negotiable.

4 Peppermint Patties | Champagne Frosting

However, I must warn you, once you have tasted these little patties you may never be able to face a york again.

5 Peppermint Patties | Champagne Frosting

The intense mint, the rich chocolate, the candy crunch… if this doesn’t make you moan ‘Ohhh Yeah’ then I don’t know what will.

6 Peppermint Patties | Champagne Frosting

I remember when I was little, I was an angel in the town Christmas pageant. I wore a crown of tinsel and danced on the stage. I was elated! My joy abounding! This year… these mints are my angel and each bite is like a pirouette across the stage.

7 Peppermint Patties | Champagne Frosting

Peppermint Patties
(yield about 30 patties)

4 Cups Confectioners’ Sugar
3 Tablespoons Butter
1/2 teaspoon Peppermint Oil (NOT peppermint extract)
1/2 teaspoon Vanilla Extract
4 Tablespoons Evaporated Milk
Drops of Green Gel Food coloring
12-16 ounces Semi-Sweet or Bittersweet Chocolate Chips (or a mixture of both)
Crushed Candy canes for decorating

In your mixing bowl, beat the butter for a quick minute until soft. Add to the butter the confectioners sugar, evaporated milk, peppermint oil and vanilla. Add a couple drops of food coloring if desired. Turn speed to medium and beat for a few minutes or until creamy. Rollout between two pieces of parchment or silpat to about 3/4” thick. Place in the fridge for 20 minutes to chill.

Remove the flat roll and gently peel off both sides of the silicone (or parchment to make sure it is loose. Then using a 1 1/4” circle cutter cut out circles. Place circle on another silpat (or parchment. Once all have been cut out place the tray in the fridge to chill for an hour or overnight.

When the hour is up using a double boiler (or a heatproof glass bowl over a pot of simmering water) melt the chocolate, remember to stir continually so it doesn’t burn. While chocolate still warm begin dipping each mint patty into the chocolate.

Use two forks to coat completely. Let excess chocolate drip off before placing back on silicone mat to harden. Sprinkle with crushed candy canes immediately before chocolate hardens. Refrigerate for an hour minimum before serving. Will stay in the fridge for a week or so.

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