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This easy homemade peppermint patties recipe is perfect for any peppermint lover! Made with a smooth peppermint candy filling and coated in dark chocolate, this easy peppermint recipe is perfect to have in the freezer at all times!

Hi hi! Just popping in to share this super easy homemade peppermint patties recipe! These are a homemade version of York Peppermint Patties and are made up of a smooth peppermint filling, and surrounded by a dark chocolate coating.

This homemade peppermint patty recipe is the perfect holiday recipe. They are made with simple ingredients, and are a great no-bake treat, which you can make ahead of time and store in the fridge or freezer.

I love making mint desserts - my no bake peppermint slice is a favourite recipe of mine. These peppermint patties have a similar flavour profile - we love them so much and I hope that you do too. They would make a great addition to any cookie box, or are a great holiday or Christmas treats gift idea. This peppermint patty recipe is also gluten free if that is important to you!

How to make homemade peppermint patties

Peppermint Patties are super easy to make - there are a few steps, but they can be easily broken down to space out the workload.

• M ake the peppermint patty filling. Peppermint patty filling is basically a thick peppermint icing, made by combining powdered sugar, butter, vanilla, salt, and peppermint extract. Make the filling and mix until it forms a stiff dough.
• Roll out the filling. Place the peppermint patty filling between two pieces of parchment paper, and roll out until it is about 1cm thick. Place in the freezer briefly to firm up.
• Cut filling circles. Using a cookie cutter, cut circles of the filling and place onto a sheet pan. Place back into the freezer. You can press together any scrap pieces, re-roll, and cut more circles of filling. Chill the filling until solid.
• Dip patties. I dip my peppermint patties in dark chocolate melted together with some neutral oil.
• Drizzle. I finish the peppermint patties with a little leftover chocolate mixture drizzled over the patties, which is an optional step but is a super easy way to make them look amazing.

How to melt chocolate

There are a few methods you can use to melt chocolate, either in the microwave or over a double boiler:

• Microwave. This is the method that I use the most often - I combine the chocolate and oil together in a bowl, then microwave in 30 second increments, stirring well after each, until the chocolate is fully melted and smooth.
• Double boiler. Place the chocolate and oil in a heatproof bowl, and place over a saucepan of simmering water, making sure that the bowl does not touch the water. Stir occasionally until the chocolate is melted and smooth. It is super important that you do not get any water in the chocolate.

How to dip Peppermint Patties

The dipping process for the peppermint patties can be a little messy, but if you get yourself all set up with a station, you quickly get good at dipping after the first few. Here's what you can set yourself up with:

• Melted chocolate. I use regular dark chocolate with a little neutral oil, rather than tempering chocolate (which is hard and scary!). I put it in a fairly deep bowl to make dipping easy.
• Parchment paper lined baking sheet. For putting the dipped peppermint patties on. Lining the pan with a piece of parchment paper means nothing will stick and makes cleanup easy.
• Dipping forks. I find two forks is the best way to dip the peppermint patties in the chocolate - one fork to drop it in, and one to help flip and shake off the excess chocolate.
• Paper Towels. Things get messy - you want something to wipe your hands on and your paper towel.
• Piping bag. For adding the extra chocolate on top of the peppermint patties once they are dipped.

Work with a few peppermint patty filling discs at a time - don't take them all out of the freezer at once, or they get soft and bendy and are hard to dip.

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These homemade peppermint patties are the perfect make ahead recipe. They keep stored in an airtight container in the fridge for up to two weeks, or in the freezer for up to a month. Layer the peppermint patties in a container, and separate the layers with wax paper or parchment paper.

How to split up the workload for homemade peppermint patties

There are a few steps in making these peppermint patties, which can be broken up. There is a minimum chill time between steps, but you can push this out up to 24 hours or so if you like. You could make the filling and roll out and then freeze overnight, or chill the dough, cut out the rounds, and then chill those overnight and dip in chocolate the next day.

Peppermint Extract vs Peppermint Oil

I use peppermint extract in my peppermint patties, which is a lot less potent than peppermint oil. Make sure that you check which one you are using. Some extracts are stronger than others, so just taste as you go and adjust if needed.

How to finish peppermint patties

I finished my peppermint patties with the remainder of the chocolate mixture, which I transferred into a piping bag (a ziplock with the corner snipped off would work well too), then drizzled it over the dipped patties.

You can also finish the peppermint patties with sprinkles or crushed candy canes or peppermint candy - add it just after you dip the chocolate. You could also drizzle them with white chocolate or milk chocolate to give a nice contrast.

How to clean the drizzles off finished peppermint patties

I use a cookie cutter - this is the peppermint patty version of my beloved cookie scoot! I take one a little larger than the patty, and press it down which gives you a nice clean cut edge to work with and snaps off any drizzles.

Frequently Asked Questions

What tools and equipment do you use?
You can find a full list of the tools and equipment I use on my products page

How do you store peppermint patties?

Because the chocolate on peppermint patties isn't tempered, you will want to store them in the fridge or the freezer. I like to eat them straight from the freezer!

What is the best kind of chocolate to use to dip peppermint patties?

I use 72% dark chocolate, but you can use whatever you like to coat the peppermint patty filling - semi-sweet would work well too.

What is a neutral oil?

Neutral oil means anything that is neutral in flavour - I use either a rice bran oil or a grape seed oil but canola or vegetable will work great too.

How do you roll out the filling evenly?

I use rolling pin guides ! They are super helpful - they go either side of your parchment paper and the rolling pin presses down on the guide and gives you a super even roll out! I use mine all the time and often stack them up to get different thicknesses - for these I stacked the blue one and the white one up to give me 10mm thickness!

For more no-bake recipes, check out:

Made this recipe and love it?

If you made this recipe then I would LOVE for you to leave me a review below to let me know how you liked it! Also, please make sure to tag me on Instagram if you make it!

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It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.

All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.

Using the double / triple function in the recipe card

You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator !

Tools and equipment

For a list of my go-to tools and equipment, I have a post you can refer to here .

Why is this recipe in grams?

I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!

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