Homemade Peppermint Patties

These homemade peppermint patties have a cool, creamy white peppermint center wrapped in a snappy chocolate coating, and they need only four ingredients. There is no baking and no candy thermometer, just a quick dough, a chill in the refrigerator and a dip in melted chocolate. If you love minty holiday candy, you may also enjoy these soft Christmas peppermints and this polar bear paws recipe.

Why You’ll Love These Homemade Peppermint Patties

• Only 4 ingredients: sweetened condensed milk, peppermint extract, powdered sugar and chocolate almond bark.
• No baking: the whole recipe is mixed by hand, chilled and dipped.
• Smooth, cool center: the filling is soft and creamy with a fresh mint flavor.
• Great for gifting: they look neat in a tin or box and keep well in the refrigerator.
• Easy to customize: add a little color, sprinkle on crushed candy cane or finish with flaky salt.

Ingredients for Homemade Peppermint Patties

For the peppermint centers

• 3/4 cup sweetened condensed milk (180 ml)
• 1 1/2 teaspoons peppermint extract
• 4 cups powdered sugar (about 480 g), plus extra for dusting

For the chocolate coating

• 1 lb chocolate almond bark (chocolate candy coating, 450 g)

Optional extras

• 1 tablespoon shortening or coconut oil, to thin the melted coating (optional)
• 1 drop green food coloring, mixed into the centers (optional)
• Flaky salt or crushed candy cane for sprinkling on top (optional)

Ingredient Notes

• Sweetened condensed milk: it makes the centers soft and creamy. Do not swap in evaporated milk, which is not sweetened and will not work.
• Peppermint extract: use pure peppermint extract, not peppermint oil, which is far more concentrated and can taste harsh.
• Powdered sugar: sift it, or press it through a sieve, so the dough is smooth with no lumps.
• Chocolate almond bark: almond bark is simply the name of a candy coating and it is usually not made with nuts. Check the label if you are cooking for anyone with a nut allergy.
• Shortening or coconut oil: a spoonful stirred into the melted coating makes it more fluid for dipping and gives a thinner, smoother shell.

How to Make Homemade Peppermint Patties

1. Mix the base: stir the sweetened condensed milk and peppermint extract together in a large bowl until combined.
2. Add the powdered sugar: stir in the powdered sugar a cup at a time. When the dough gets too stiff for a spoon, knead in the last cups by hand until it is firm and smooth.
3. Shape the centers: dust a sheet of parchment with powdered sugar and roll the dough about 1/4 inch thick. Cut out rounds with a small cutter, or roll the dough into balls and flatten each one into a disc.
4. Chill: place the discs on a parchment-lined tray and refrigerate for 30 to 60 minutes, or freeze for 15 to 20 minutes, until firm.
5. Melt the coating: chop the almond bark and melt it in the microwave in 30-second bursts, stirring well after each one. You can also use a double boiler, keeping the bowl dry. Stir in the shortening or coconut oil if you like.
6. Dip: drop one disc into the melted coating, turn it with a fork, then lift it out and tap the fork on the edge of the bowl so the excess drips off.
7. Set: slide the patty onto fresh parchment. Add any topping right away, then repeat with the rest.
8. Chill again: refrigerate the finished patties for 15 to 20 minutes, until the coating is firm.

Tips for the Best Homemade Peppermint Patties

• Sift the powdered sugar: lumps are hard to knead out and show up as bumps in the centers.
• Work in a cool kitchen: a warm room softens the dough, making it sticky and harder to shape.
• Chill the discs well: firm centers are much easier to dip and hold their round shape.
• Keep water out of the coating: even a small drop of water or steam can make melted chocolate seize and turn thick and lumpy, so dry every bowl and fork first.
• Melt gently: heat in short bursts and stir often. Overheated coating gets thick and hard to work with.
• Use a fork for dipping: it lets the extra coating drip off and leaves a smooth, even shell.
• Handle sweets safely: wash your hands and tools, and keep finished candy cold, following the FDA advice on storing food safely.

Want more minty treats? Try these no-bake cookies and cream truffles for a creamy chocolate bite, or this white chocolate peppermint cream pie for a dessert table. For another easy holiday candy, make a batch of Christmas cherry bombs.

Variations

• Green centers: mix in one drop of green food coloring for a pretty pale mint filling.
• Festive topping: press crushed candy cane onto the wet coating.
• Salty-sweet: sprinkle a few flakes of flaky salt on top before the coating sets.
• Mini patties: use a small cutter or roll small balls for bite-size candies.
• Drizzle finish: dip them, then drizzle with leftover melted coating in a thin zigzag.

Storage

Store the peppermint patties in an airtight container in the refrigerator, with parchment between the layers, for up to 2 weeks. To freeze, layer them with parchment in a freezer-safe container and keep them frozen for up to 2 to 3 months. Thaw them in the refrigerator before serving. For more general freezing guidance, see the National Center for Home Food Preservation freezing page.

FAQ

How many homemade peppermint patties does this recipe make?

It makes about 24 to 30 patties, depending on the size of your cutter and how thin you roll the dough.

Why is my dough too sticky?

Knead in a little more powdered sugar a spoonful at a time. Chilling the dough for 10 to 15 minutes also makes it easier to handle.

Why did my melted coating turn thick and clumpy?

Water or steam probably got into it, or it was overheated. Melt it in short bursts in a completely dry bowl, and stir in a spoonful of shortening or coconut oil to loosen it.

Can I use chocolate chips instead of almond bark?

Yes, you can melt chocolate chips with a spoonful of shortening or coconut oil. The shell will be a little softer and may need more time to set in the refrigerator.

Do I need to refrigerate peppermint patties?

Yes. Because they are made with sweetened condensed milk, keep them in the refrigerator or freezer, not at room temperature for long periods.