Adapted from a recipe on eaglebrand.com
1 (14-ounce) can Eagle Brand sweetened condensed milk
1 tablespoon peppermint extract
6 cups confectioners’ sugar, plus additional for kneading
Green or red food coloring, if desired
1 (12-ounce) package semi-sweet chocolate chips
1 tablespoon Crisco or coconut oil
In the work bowl of a stand mixer combine sweetened condensed milk, peppermint extract, and food coloring (if desired). Add 6 cups of confectioners' sugar, and beat on low speed until smooth and well blended. Turn mixture out onto a work surface dusted with powdered sugar.
Knead to lightly form a smooth ball. Roll out dough on a confectioners’ sugar-dusted work surface to 1/4-inch thickness. Using a 1½ inch round cookie or biscuit cutter, cut out as many rounds as you can from the dough; discard scraps.
Allow medallions to dry for one and a half hours, turn over and let dry an additional hour.
In a double boiler over simmering water, melt together chocolate chips and Crisco or coconut oil, stirring until smooth. Dip each pattie into the chocolate mixture, turning to coat, and place onto a parchment-lined baking sheet to dry. At this point you can either sprinkle the tops with crushed peppermint candy, or allow them to dry to later be decorated with green or red candy melts as I have done here.
This taste like the real thing, everyone will love them. This recipe makes approximately 60.