Prep 30 mins
Cook 0 mins
Upon eating these for the first time, my husband immediately decided we were going to make a tradition to make these EVERY year for Christmas. And just any time we wants lots of delicious peppermint patties. Special thanks to our family friends, the Zanders, for giving us this recipe! Also, I have never really paid attention to how much the yield is, but it is A LOT. And I'm guessing on the prep time as well. The next time I make these (or if you leave a comment) I'll correct those fields.
- 907.18 g confectioners' sugar
- 88.74 ml butter, softened
- 19.71-29.57 ml peppermint extract
- 4.92-9.85 ml vanilla extract
- 118.29 ml evaporated milk
- 946.36 ml semi-sweet chocolate chips (24 oz*)
- 59.16 ml shortening (see note*)
- ((*I always melt Ghiradelli dark chocolate baking chocolate and omit the shortening.))
- In a bowl, combine first four ingredients.
- Add milk and mix well.
- Roll into 1 inch balls and place on a waxed paper-lined cookie sheet. (This recipe tends to vary. The last time I made this, I had to add in a lot of extra sugar to make it rollable, so just eyeball it :) ).
- Chill for 20 minutes.
- Flatten with a glass to 1/4-inch, place on cookie sheet lined with waxed paper and chill for 30 minutes. (Here, I generally put them in the freezer).
- In a double boiler or microwave-safe bowl, melt chocolate chips and shortening or melt chocolate candy coating.
- Dip patties in chocolate; place on waxed paper to harden.
- As you dip the patties they may start to soften/thaw before you can get to them. If you made more than one cookie sheet full, it's a good idea to only pull out one sheet at a time.
Made these hor husband to take to work. He loved them and so did the kids and I.