Peppermint Patties

After experimenting with this recipe a few times, and reading the tips from other reviewers, I think I have it down. Here is what I have come up with to make the recipe easier to work with. For starters, I mix everything in my kitchen aid mixer. I find that I need 1/2 cup less sugar then the recipe calls for to get the perfect consistancy. When the "dough" is combined well I roll it out on a cookie sheet lined with parchment paper and put it in the freezer for about 1/2 hour. (NOTE: If you are going to do patties it is actually easier to leave them at room temperature to harden up because the frozen dough reacts too quickly with the hot melted chocolate and breaks down very easily. The room temperature dough does not react as quickly and therefore does not break down very fast.) Another problem I ran into was getting the chocolate mixture to be the correct consistancy. I found it was easier to work with if it is more liquid like - done by adding a very small amount of milk or cream. Once the chocolate is the correct consistancy I brushed it onto the rolled peppermint mixture and returned it to the freezer. I then applied a second coat after the chocolate had set and again returned it to the freezer. Flip it over and repeat. Once the whole thing is set it is very easy to cut it into squares or even to use a round cookie cutter to make circular shapes. The candy is to die for and worth all the work involved in its creation.

This was a great recipe! I used peppermint oil instead of peppermint extract, and the first time I made this, I thought that they were the same thing. But now that I've learned that oil is about 100 times stronger than extract, I've made it again and it tastes heavenly. If you ever use peppermint oil, three drops is plenty!

Will definitely make again! But here's a tip: freeze the patties first before dipping them in the chocolate and don't make them much wider than your fork. I had problems with them becoming soft when dipping them in the heated chocolate. A few fell apart.

I used a combination of this recipe and the Eagle Brand one summitted here, as I wanted to use a whole can of condensed milk. This makes a lot of patties! This combination of condensed milk and powdered sugar is just the best! It makes a fantastic dough which is really easy to manipulate. Rather than form them into balls individually, I roll out the dough and cut out the patties with a cookie cutter. You can stick to rounds or use something pretty like a heart. I definitely recommend following the suggestion to freeze before dipping in chocolate. I'll never buy peppermint patties from the store again - these are great and far cheaper!

I changed it a little and It made it SOOO easy and much cleaner! I simply put a little chocolate on the bottom of a cupcake liner and then put in the peppermint patty (after I froze them for 5min) then added a little more chocolate. Froze again for 5mins. They came right out of the liners and all had pretty designs! I used the renolds foil cupcake liners, they seemed to work better than regular cupcake liners!

These are the BEST! I've been making these for 5 years now and have given them away in gift baskets along with the recipe on a nicely decorated recipe card for Christmas. What a HIT! They are so light and refreshing for an after dinner sweet. Served best directly from the freezer. Also a couple of tips...when kneading the dough use powdered sugar on the silpat or countertop NOT corn starch and do not cut the sugar as it changes the consistency and makes it much harder to dip successfully. When the chocolate starts to get lumpy from cooling reheat and add a little more shortening until smooth again. I find it easier to dip "frozen" patties with tongs rather than forks, just don't submerge patties for too long and you can always cool and double dip for better coverage. These goodies are worth their weight in gold so don't get discouraged or give up! :)

The patties themselves (w/out chocolate) were excellent! May I suggest to make smaller, rather than larger patties. If they are large they won't dry enough on the outside and will break when you hold them for more than a few seconds. My reccomendation : Instead of dipping these (they melt in the pot), freeze them, and then brush the melted chocolate onto them with a basting or pastry brush. Then, flip and repeat when dry

JUST like York patties. Great texture. I added extra peppermint extract...almost a whole teaspoon more. Gave it the perfect strength. Also had a TOUCH of almond extract in it...people like that. Tip: make the patties really small like only an inch when flattened. Better in smaller doses. Also, add paraffin to chocolate for sheen. Freeze after. Best served "frozen" The peppermint mixture WILL NOT FREEZE. So don't bother trying to get it to for easier dipping. Use a slotten spatula for dipping. LOVE THEM

I have made this recipie as christmas gifts for the past two years - everyone loves them! They keep in the fridge or freezer for a long time - so they can be made ahead of time. I found using an electric fondue pot to keep the chocolate melted while doing the dipping works really well - just make sure you keep the setting on low!

Easy & delicious!!! I will definitely be making this again. I used a whole can of condensed milk, 1 tablespoon & I don't really know how much confectioner's sugar. :-) I just kept adding it until it got too stiff to stir. I powdered the counter with the sugar and kneaded it adding more as necessary. I patted it out to about 1/4 inch thickness & used a dose cup from children's OTC medicine to cut out little rounds. It worked perfect and made the dipping easier.

These are very good! I followed the suggestion of the other reviewer and froze them for about an hour, and I didn't make them very big, it made them easier to coat with the chocolate. Great recipe! Karen

Tried a similar recipe out of a cookbook, with a few variations: added a few teaspoons of butter to the sugar, added a tsp. of vanilla, and chilled the patties in the freezer for a few minutes (this made them easier to dip); a great activity to share with kids, and the results are wonderful!

Oh my goodness! I've never made candy before and I am proud to say these came out wonderfully. I used a candy mold, so I made them slightly different. I filled the mold up 1/3 of the way with three different kinds of chocolate to see which one would go best with the filling (dark chocolate was by far the best). I brushed the chocolate up the sides and put in the fridge to harden. I put a small ball of the filling into the truffle and topped with more melted chocolate. I left out the shortening (personal preference). These were amazing and I will definitely use these as additional Xmas gifts later this month!! Thanks for the recipe!!

The only reason I gave it four stars was because the mint was very sweet. The second batch I made I cut the powdered sugar back to 3 cups and it was perfect. Otherwise, great recipe, it reminded me of the York peppermint patties!

These are just like York peppermint patties. I went ahead and used the entire 14.5 oz. can of condensed milk and just added a half t. of extra extract and extra sugar slowly until it seemed the right consistency. I might have added too much because the "dough" was a little dry and difficult to roll into balls. I used the bottom of a glass to flatten. Some of them cracked around the edges when flattened, making them not smooth circles, again, maybe because I used too much sugar. I made a double boiler to melt the chocolate and used some parafin to thin it out instead of shortening. I used a fork to dip and scraped the bottom of the fork against the bowl as I took it out. This kept them neat. I used another reviewer's suggestion of pushing the bottom of the fork lightly atop each patty after dipping to create the York "grooves" on the top. This made about 80 patties. Using the parafin I had extra chocolate leftover which I put in a jar in the fridge to use for my next dipping project. YUM!

VERY GOOD! Tastes just like a York Peppermint Patty! I only used 2 3/4 cups of confectioner's sugar because it started to get too dry and crumbly. I used a cookie scoop to form the balls so they would all be the same size. Be careful not to press them too thin as it would take more chocolate to cover and taste too chocolaty. I froze them prior to covering with chocolate. Placed in a tin and put in the refrigerator, they are going to be a welcome treat. Thank you PATTY STOCKTON for sharing your recipe.

These are awesome! I used LorAnn peppermint flavoring oil and it took 12 drops to get the mint strength about the same as a York. I started by mixing 4 drops in with the sweetened condensed milk, added the powdered sugar, kneaded and then tested. Added 4 more drops, kneaded again, etc. I used a better quality chocolate instead of chocolate chips. This recipe made 4 dozen patties, each about the size of a half dollar.

If you plan on making these, set aside the better part of your day, because they are a project. But it's worth it! I dyed my dough green, which looked cute. Keeping them frozen is a necessity; I took them out from the freezer one at a time as I was dipping them and didn't run into any problems. Oh, and if you're ill-prepared like me and run out of wax paper in the middle, switch one of your cereals into a zippered bag and use the bag that they come in.

Excellent candy! Note: one of the reviews suggested using cream or milk if thinning is needed. Tried this and whole batch of chocolate solidified (even over double boiler). Luckily had enough chocolate to complete the batch. Used a bit more shortening and all was perfect!! Thanks so much.

Wow...just follow the directions. These are DELISH. Great Recipe! Thanks so much for sharing! Excellent!

Soooo good. I used 3 1/2 cups of powdered sugar, 2 tsps. mint extract, with a dash of almond extract. Instead of patties, rolled into smaller than marble sized balls. Put on waxed paper, froze, then dipped one at a time in choc. Can also drizzle choc. on balls, but the dipped do look alot nicer, if giving away. Good project to do in front of t.v. when you're not in a hurry.

These taste just like the real thing! I mixed the dough in my Kitchenaid, and like another reviewer, cut the sugar to 3 1/2 cups. This turned out to be a mistake. The dough was fine to handle, but after coating with chocolate and sitting at room temp, they are too soft. My bad. The next time I make them (and there will definitely be a next time!), I will use the full 4 cups of sugar. I will also make them a little smaller, they would be easier to manage when coating with chocolate. Very easy to make and very, very good!

I used this recipe and added food coloring to make red/green ones that were half dipped in chocolate. I ended up making the patties too big and they cracked when I dipped them in chocolate. However, they were absolutely DELICIOUS! My friends who don't judge the appearance of holiday treats just loved them :) I will have to try again and make them smaller!

I truly am not sure what I am doing wrong here. I used peppermint extract and followed the recipe exactly. I found that the consistency was very watered down and thin. I thought hmmm, let me just put in more powdered sugar to make it thicker. I ended up putting another 2 cups in. Still feeling something wasn't right I still went with it. Taking the advice of others I placed in the freezer hoping that it would firm up. It did a little but was still soft to where you could put your finger impression in it. After looking at the bottle of extract I saw it had over 80% alcohol in it so it wasn't going to set up in the freezer. I did like the way it smelled up my house . Maybe with peppermint oil this time. Hmmm very dissapointed. Didn't even get to use my chocolate!

These seem to get easier every time I make them! I let mine dry for about 3 hours and that seemed to prevent them falling apart when dipping. I added a large chunk of Copha (shortening) instead of butter to get the chocolate thin enough. I have also made these with strawberry essence and coconut extract. Always a hit!

I would add just a little more peppermint extract next time. Apart from that they were delicious!

I just finished a batch of the filling right now and tasted it. The peppermint flavor is not as strong as I would like it to be. (I used McCormick pure peppermint extract). I could also still taste the sweetened condensed milk which isn't a flavor that I'd like in this candy. Next time around, I would increase the peppermint extract to 2 teaspoons.

These were so easy to make:) I had to make my own condensed milk, and I used mint extract, it was what I thought was peppermint. I also used vanilla and chocolate bark to coat. On the white Patties, I sprinkled them with green sprinkles. So cute!! My kids love them!! Ps. Vanilla or chocolate bark is much easier to coat candies with than chocolate chips. Learned from experience:)

I make these every year for my daughter's friend. They are delicious, but a pain to make... I usually have more chocolate on my hands than on the mint... They are better than any you can buy!

This recipes is so easy and delicious. I did freeze the patties as some reviewers had mentioned, however I only did that for about an hour or so, and mostly to keep them from spreading more and sticking to the cookie sheet since the dough is not completely stiff. I also dusted my hands with confectioners sugar while flattening the patties to help from sticking to the sheet, also, even though the dough is not really sticky. After that hour in the freezer to keep shape, I took them out, flipped them, and continued to flip them occasionally for the next 24 hours. Perfect results. They dried out enough that when they are broken in half, they make that same sound as York. No issues with the chocolate melting the patty as some other reviewers had stated, either. I melted chocolate in the microwave on the defrost setting, added a bit of shortening and wax to make it smooth, give them a nice sheen, and make sure they don't melt on contact with fingers. Will make again, probably tonight, since there's no way these are going to last until Christmas!

Easy and delicious. A tip for dipping: Use spoons. If you pass the patty between two spoons, you can easily coat each patty in chocolate without it falling apart. I used large dinner spoons - worked like a charm!

i made these, as another review suggested, in a candy mold. that made the process a lot easier and faster for me. i hate hate hate peppermint, but i love these. mabey the amount of peppermint is not so offensive to my palette. plus a little chocolate makes everything better.

these by far exceeded my expectations, they were actually better then store bought and were the favorite at the xmas party I took them to, so simple to make even I couldn't mess them up! Thank you soo much for sharing!

Just made these for Fathers Day and they were great! We live in England so we can't get peppermint patties and these were an admirable substitute. A few changes...I melted a broken up bar of dark chocolate in the microwave with a few teaspoons of butter to get a good consistence for dipping. Also, after making the patties, I let them rest if the refrigerator for a few hours before dipping them in the chocolate with a fork. Had no problems with them falling apart. Also, used peppermint oil instead of extract because I felt that the extract did not provide enough of a strong peppermint flavor. Only use a few drop of the oil, however, as it is very strong. Overall, everyone was very pleased with the results.

These are great. Easy and taste just like the boughten ones. Everyone loves them. Can anyone tell me how they stored these patties. I want to make some ahead of time for Christmas and I wasn't sure if they need to be put in the fridge or just stored in a container. If you can help with this please let me know.

Very easy to make...looked super on my Christmas tray. I used an electric mixer to mix the ingredients and it worked wonderfully. Thanks for a great recipe!

made these for Christmas presents. They can out wonderful and easy. Will make again for sure.

These taste great, but I found it time consuming and frustrating to dip them in the chocolate. The chocolate was so thick that I had to add quite a bit more shortening. I first tried adding cream like one of the other reviewers said, but that made it worse. I don't think that if I had tried to dip them withough freezing them it would have worked at all. The flavor, however, was great!

So yummy ! really easy to make if you are an amazing baker and overall cook like me :)

Great! The boys in the family loved them, not diet food though! Very sweet, I made my own peppermint extract by boiling some minced peppermint and draining off liquid into my mix. Worked well.

Fantabulous!!!!! These are soooooooooooooooooo Yummy! Very rich yet I can't get enough. Thank you for the recipe! I'll definitely be using this one.

Everone loves these!

To much peppermint for me. And then they never did set right and then I wasn't able to dip them.

Spectacular!! Beautiful and elegant, tasted just like the real thing, right down to the texture of the mint filling. The only difference is that you can pile on as much chocolate as you like. They take a while to cool and don't let the patties dry out too long or they'll get hard. I didn't have any semi-sweet chocolate, so instead, I melted a bag of bittersweet (60% cacao) and 2 oz. unsweetened bakers chocolate and 2 tbsp white sugar. It worked out well but next time I might try mixing in a little milk.

The patties came out beautifully and taste really yummy. I thought I was being smart using white chocolate with green food color to decorate the top but the white chocolate really takes away from the peppermint flavor so next time I'll just use mint choco chips.

There are some steps missing somewhere. They stuck to the wax paper. The chocolate was not thin enough to dip the patties. When I attempted to dip the patties they melted. I was very disapointed.

I ran out of powdered sugar, so the dough was stiff, but not as stiff as it should have been. So, the patties didn't harden at room temp., so I drizzled them with chocolate and froze them. So tasty!

It took forever for the patties to "dry" and you really need to use parchment paper because they stick to the wax paper. They had to dry overnight and then the chocolate mixture was too thick. I thinned it a little bit but they were still falling apart and I have no idea if they will ever set up without having to keep them stored in the freezer. What good is that? I read the "what to drink" suggestions at the side and think you should skip making the candy and just drink the port!

These did not work out very well. Someone in the comments suggested using cream or milk to thin out the chocolate, it immediately seized up on me. They white part stuck to the wax paper and dried before I could get them all dipped. Dipping was very difficult. I am not much of a candy maker, so not sure if I'll attempt these again. I had made them for my husband who was overseas and I vacuum sealed them and they were hard as a rock when they got there.

I made these one Christmas and now my family requests them every holiday! They a little difficult to dip in the chocolate unless they are really set, so be careful or they will fall apart.

***** Excellent!! The only thing I changed and that was just a matter of personal taste was more of the peppermint extract I used Thank you for this recipe! (If I could figure out WHERE the stars are on the keyboard lol I'd give it 5!

I have made several batches of this recipe over the last few years, they are delicious. Due to these being somewhat time consuming, when I do my Christmas baking, I usually make these first. For some reason, this year I didn't. Boy, am I glad I didn't. I made the Peppermint Bark yesterday and when I chopped/ground up my candy canes in my food processor, I saved the very fine/powdery part of the candy canes and melted them in my chocolates for my bark. Well, I still had a little bit of that powder left over and decided to sprinkle some of it on top of a few of my peppermint patties...HEAVEN!!!

Lovely little candies. Had a heck of a time coating them though lol

These are really good, no doubt; but they are way to technical. I made them a while ago, they were gone so fast! So, i love them, but only after they were made. -- I'm looking for another recipe; Everyone keeps changing this one and it's confusing me now trying to remember what I did. 2 things I do remember: They took a long time to dry (don't forget to flip them 1/2 way, whenever that is). & I unintentionally used just 1 layer of chocolate. I just started sampling & asking for advice (lol). My family & friends said they were great the way they were. ... I hate adding more & more shortening to my chocolate. yuck. (Next melting, I'll use milk to thin, like a review suggested.) My lesson: these are really good, I think they take unnecessary work, & one might save some trouble & dipping if your chocolate is really thick. =)

I ended up only using three cups of the sugar and followed the suggestion of brushing on the chocolate instead of dipping it. I also added a splash of milk to the chocolate mix.

these were really good and really easy!

These were so tasty! I made them just bigger than quarters - which means I had over 100 of them. The size worked well because they didn't fall apart in the chocolate since they fit on the fork. To anyone who hasn't ever dipped things in chocolate, might I suggest reading up on it first. I did not know that a single drop of water could ruin the melted choclate and worse, I added some butter to get the hardened chocolate back to a normal consistency. I had no clue why my patties weren't hardening after being dipped. They had to stay in the freezer until we ate them up!

Have already rated this before and left comments but had to share! Over the weekend I tried this recipe with orange and cherry extracts....oh my goodness!!! So yummy! Raspberry is next on my list! I had to use more orange extract than what the recipe calls for (add a little at a time until you get the taste you want) and also added food coloring before adding sugar. They came out fabulous and everyone I've given samples to LOVES them!!

These do taste just like a peppermint patty, but dipping them wasn't all that easy. The heat from the chocolate "melted" the patties.

I have made these twice and they are always a hit. This time, I forgot that the recipe included condensed milk, so I found a substitute: http://www.cooks.com/rec/view/0,183,151170-244199,00.html (make the full substitute amount, but start with the 3/4 cup as the peppermint patties call for and add additional as needed for consistency). Note also that the substitute is a darker color than condensed milk, so the filling won't be bright white. I like the taste better with condensed milk, but this is still good. For the chocolate, the first time I used store-bought prefab dipping/candy chocolate, which was fine. This time, I used a full bag of Ghirardelli’s bittersweet chocolate chips which tastes really good and doesn't have all the extra stuff in it. If time allowed, I might consider double dipping the chocolate to get a thicker shell. Finally, I immersed the creams in the chocolate and then set them on a wire rack over the chocolate bowl to let the excess drip off for a few seconds (10-15 seconds) before moving them to a sheet of parchment paper to set up.

I could not believe how much these tasted like the real thing! I melted my chocolate in a fondue pot and this made for easy coating! Delicious!

I made these for a Christmas party one year, and while I had doubled the batch, I left with an empty plate. They are not for the inexperienced, but I had a good time making them.

Delicious recipe. I used 1 can store brand milk (300mL) and tinted the patties green. 3C chocolate chips was way to much for me. I brushed the chocolate on one side, put them in the fridge, and then brushed the other side with chocolate topping them with crushed candy cane. I kept the chocolate warm with my fondue set - it worked great! I will definitely make this recipe again - it takes a long time to make, but it is worth it!

When I found this recipe on here I immediately made them. I added more powdered sugar than suggested. I make about 80 and they freeze amazing! Thanks for the recipe...They're a HUGE HIT all the time...AWESOME!!

Everyone raved about these and begged me for this recipe. It is my absolute favourite! I put more peppermint than called for, as I like mine SUPER minty. Also, I am lazy and I just roll them into balls - small ones. I find they are easier to dip in chocolate that way.

WOW!!!! These taste exactly like, if not better than a real peppermint patties!!!! I was concerned that 1 1/2 teaspoons of peppermint would be a little to strong, but it was perfect. I did a mixture of brushing on the chocolate and spooning on the chocolate. Both worked well. To make the spooned on chocolate look decorative, a few min after putting on the chocolate, tap it with a fork once and it puts a very nice design on the top. I think next time I will make them a one bite size. Thank You for a great recipe.

Very easy to make and very tasty. I added the confectioner's sugar until I came to what I thought was the right consistency, which wasn't the same as the recipe (it was less.) Rolled the "dough" out and used heart-shaped cookie cutters, then froze them on a cookie sheet until I was ready to dip them in chocolate. I found dipping only half of the mint was good enough because the chocolate became overwhelming if I did the whole mint. These will become a staple in my holiday baking (actually, year round baking) because I now realize it's easier, cheaper and just plain yummier to make your own than to buy the commercial ones in the store.

I read all of the reviews and I agree that brushing on the chocolate is much easier than attempting to dip them! They were awesome though and well worth the effort. Everyone raved about them and they have quickly become a Christmas tradition for me!!

I just made these today and they are amazing! I used the suggestions to reduce the powdered sugar by 1/2 cup and add an additional teaspoon of peppermint. The main thing I changed on my own is that I actually rolled them out and used my small biscuit cutter to make them all uniform in size. Worked perfectly! I just had to put a little extra p.s. on the waxed paper first. I will definitely make these again. I actually think they are better than York!

I gave it 4 stars instead of 5 for appearance not taste. The taste was great, although I will use 3.5 instead of 4 cups of conf. sugar next time for an even creamier middle. I had no probelms with the middle falling apart. I just put them in the freezer for about an hour, and they held together perfect. The chocolate didn't look as nice as I wanted it too after dipping - it did not have a smooth finish to it. Not a big deal, really, but when given as gifts you want them to look perfect. I will surely make these again with noted changes! Yummy

They were good, but a total mess. After much trial and error, though, I did manage a few presentable ones for Christmas cookie plates to give away. Hope it goes smoother this year!

I made these at christmas time and everyone loved them. I will be making these again. I rate these a 5

This was a nightmare to make! I tried making it as the recipe stated and it was a huge chocolate mess!

I followed the recipe, but as suggested I added an extra teaspoon of peppermint extract and 1/2 teaspoon vanilla extract. Delicious! I rolled-out the confection/dough as you would pie crust to aprox 1/4"-3/8" thickness and used a round cookie cutter and cut-out circles (slightly larger than a US quarter). Froze the dough cut-outs for aprox 2 hours and dipped in chocolate. I used chocolate chips with paraffin to coat. I also made my own dipping tool out of large stainless steel paperclips. The tool looks like one of those wire dippers you get to dip Easter eggs. I made the circle on the end the same diameter of my dough cut-outs and held the candy secure with a toothpick in my other hand. Everything worked perfectly!

Tasty, but a real pain to make. Too melty to include in treat bags as I intended. Won't make again.

I found this recipe almost 10 years ago and have made it every Christmas since. I do sometimes have to play with the amount of sugar vs.condensed milk, but I love this recipe. Smaller patties work perfect for dipping because they don't break. I can't handle the store patties as I feel like I'm eating toothpaste, and I love that I can control how much peppermint goes into this.

Awesome! Every one at work loved it!

Yummy. Definitely freeze the peppermint wafers first before dipping into chocolate.

I will make a couple of changes the next time I make these. First, use less icing sugar (maybe 3 1/2 cups - I needed to add more condensed milk). I also needed more chocolate, maybe 4 cups. Second, use parchment paper instead of waxed paper - it doesn't stick. It was easier to get them off the paper when they were cold, so I put them in the freezer for about 1/2 an hour. Wait for the chocolate to be almost cooled - it needs to be runny still. Instead of a fork, I used small tongs (the ones that are like a triangle), and drop the pattties into the chocolate, flip them over them take them out. Very good recipe - will make again for Christmas!

The taste is amazing but I'm deducting some star points for the recipe technique. Oh my goodness did I ever have a time getting a single patty coated with chocolate without a complete breakdown/melting of the patty. Finally had success spooning chocolate on the patties, letting it set, and flipping to cover the other side. Also did a batch with cinnamon extract. Very yummy.

I am crazy for mint chocolate anything. The consistency of my dough was perfect, but it wasn't nearly minty enough! I added more extract after tasting it, but I feel like I could've doubled the extract entirely and been happy. Maybe I just reaaally like mint. :P I'd definitely try the other reviewer's tips because I had little success dipping the patties directly into the chocolate. I ended up using a spoon to 'paint' the chocolate onto one side, flip it over, and 'paint' the other side.

Great recipe. I used dark chocolate with a touch of peppermint extract and used a bit of green food coloring. My friends raved about these patties.

Not sure if this has already been mentioned ... but I use the peppermint patty part of this recipe to fill chocolates. I use melting wafers to coat a mold. That goes in the freezer and then it is very easy to squish a pat of the peppermint patty in the mold and top with more melted chocolate. I think that dark melting wafers (I buy bulk at the grocery store)would work really well if you wanted to make dip the patties like the recipe suggests. Melting wafers are fairly fool-proof :)

these were great - like the store bought ones but better

My little boy and I made these as a gift basket item for his teachers at school. I absolutely loved the taste, but I struggled with the dipping process. We opted to call ours "ugly but fantastic". We sprinkled some with ground up peppermint candies, added red food coloring to the filling , and even dipped some in white chocolate. The teachers loved them - what was left of them after my children and husband got through with them, that is!!!

I made these patties as a last minute addition to my holiday treats and boy am I glad I did. They are heavenly and really easy to make. In addition to the peppermint extract,I added a teaspoon of vanilla extract and I only needed 3 cups of powdered sugar. In my opinion,these taste a whole lot better than the national brand we all know.

I thought these were delicious! I gradually added in the powdered sugar after 3 cups. I ended up using about 3 1/2 cups I did not use shortening but I did use about 1 tablespoon of corn syrup to help with any dryness. I also used dark chocolate and about 1/10 of a bar of Paraffin Gulf Wax to help chocolate melt to my preferred consistency and prevent melting (come time to eat) too rapidly. I formed patties on wax paper. Placed a toothpick in each patty. Froze for 23-30 mins and when chocolate was nice and melted I dipped each patty and re-froze. :)

Delicious!! They tasted just like peppermint patties. The texture was softer though, which made them silkier, but they melted very quickly.

THEY TASTED ALRIGHT, AND I FOLLOWED THE RECIPE EXACTLY, BUT WHEN I TRIED TO DIP THE PATTIES IN THE CHOCOLATE, THE PATTIES STARTED TO FALL APART.,

I also followed the suggestion and froze it before dipping. I had to keep returning the patties to the frezer as they thawed as they were very hard to work with if were not frozen. It took more time that I would have liked but they were good at any rate.

Very good!!! They were the talk at my husband's office!

These are fantastic! I followed the recipe as written, only added a half cup less of icing sugar. Letting them air dry works great. Used a fork to dip in the chocolate.

Would have been better if my family actually let me dip them in chocolate before they ate half of them :-)

What am I doing wrong? It's not forming dough but a sticky liquid mess! I added the sugar very slowly too.\

This is disgusting and did not work!! I cannot tell if it was too sweet, or not sweet enough, and the chocolate dipping was a mess!!!

I love this recipe and can't wait for another opportunity to make it again! (I personally think that they taste better than the store bought kind!)

They look good!

They came out great! My husband's coworkers called them "a delight"

thought these turned out great used chocolate almond bark. had no problems dipping the in the chocolate and I didnt freeze it before I dipped them. Used tongs instead of a fork thought it was easier.