Holiday time = chocolate peppermint time. Finally a time of the year when everyone else appreciates mint and chocolate as much as I do. Although I have countless recipes in mind with this combination, my first attempt was a fairly basic form of it. Homemade peppermint patties—so much better than the store-bought kind that I will never be able to eat those again. Now bring on the rest of the mint chocolate recipes!
When I first tried to look up a recipe for peppermint patties, most of them involved vegetable shortening and/or corn syrup, two ingredients that I prefer to avoid. On the other end of the spectrum, the vegan health blogs usually used coconut butter and coconut oil. There is a time and a place for using coconut butter, but I decided that mixing it with peppermint was probably not it. I finally found a few recipes that used good old butter and heavy cream, so I combined a few different versions to create my own. I even added crushed candy canes to the filling, making the recipe unbeatable. My family has already gone through over half the batch in an afternoon…
These are easy to make, and you can decorate them however you want after dipping them in chocolate. I made mine as patties, but you can easily mold the filling to make more festive shapes.
2 ¼ cups powdered sugar
2 tbs butter, melted
2 tbs cream
2 tsp peppermint extract
2 crushed candy canes
12 oz melted chocolate (I recommend dark)
crushed candy canes/sprinkles for decoration
Mix sugar, butter, cream, peppermint, and crushed candy canes in a bowl. You may need to add a tablespoon (or less) of water to make the filling stick together a little better. Roll the filling into a long cylinder 1-2 inches in diameter (depending on how big you want your patties) and place in the freezer for 30 minutes.
Slice the cylinder into patties and dip in chocolate. Sprinkle with more candy cane and place in the freezer until hardened.