Peppermint Patties

From the Recipe Shoebox

By Jenny M. 

‘Real’ chocolate can be used in place of chocolate-flavored compound
coatings (such as almond bark, Wilton's or Mercken's). But keep in mind that ‘Real’ chocolate must be tempered when melted. 

12 ounces milk or dark chocolate-flavored compound coating (such as Wilton's or Mercken's or Almond Bark)
1/4 to 1/2 teaspoon peppermint oil (the more you add, the more intense the
peppermint flavor; do not substitute peppermint extract)
1/2 teaspoon vanilla extract
1 pound confectioners’ sugar
3 tablespoons butter, softened
1/4 cup evaporated milk

Thoroughly mix the peppermint oil, vanilla extract, confectioners sugar, butter,
and evaporated milk.

Roll mixture into balls (approximately 1-inch in diameter). This can be done by
hand, but if you have a 2-teaspoon cookie scoop, use it to scoop uniformly sized
balls (after scooping, use your hands to roll the scoop into a smooth ball).

Place balls on a cookie sheet lined with parchment paper or waxed paper.

Refrigerate for 20 to 25 minutes.

Remove balls from refrigerator and use the bottom of a glass to flatten the balls
into patties.

Place lined cookie sheet with patties in freezer for 30 minutes.

Melt chocolate and allow to cool—must still be liquid, but not so hot as to melt the

Carefully dip each of the peppermint patties using a dipping tool (or a fork) and
place on lined cookie sheet.

Refrigerate until chocolate is set.

Optional: To the top of each patty—before the chocolate coating has dried—
add a touch of crushed candy canes, a drizzle of melted chocolate, or a dash of
sprinkles for festive flair.