Copycat Recipe: York Peppermint Patties

 

It has been crazy here in Dayton. We usually have great spring weather, but not this week. Just snow, snow, and more snow. I just want it to stop! But, unfortunately, I don't control the weather and in between sledding, drinking hot chocolate, and wrapping up in blankets to stay warm, I must bake! So today that treat happened to be peppermint patties. Plus, anything that involves dipping, I'm all in.

 

The picture isn't perfect but the taste is! I wanted to make something fast and with ingredients that I already had on hand. These peppermint patties were the perfect answer! Just like most homemade treats, these taste better than the store bought version. Plus the satisfaction of making something from scratch is well worth the effort.  It's time to get out the mixing bowl and get er, dipping...baking...mixing?!?

 

 

Now for the recipe!

Copycat Recipe: York Peppermint Patties

 

2 1/4C powdered sugar

2 Tbs vegetable shortening (butter would work also)

3-5 tsp peppermint extract

2Tbs milk (flax, rice, coconut, reg.)

 

1/2C chocolate chips (I used Enjoy Life)

3 tsp canola oil

3 tsp peppermint extract

1. In a mixing bowl, combine the powdered sugar, shortening, peppermint extract, and milk. Beat with a hand mixer until the mixture comes together.  -Don't worry if the mixture doesn't look like it's coming together at first, it will be dry until you start mixing it.-
2. Turn the mixer on speed higher and beat until the candy start to come together, and is light and creamy.The mixture should not be sticky. If it is, add a few tablespoons of powdered sugar until no longer sticky. It should be stiff, similar to Play-Doh.
3. *Scrape the candy onto a piece of parchment and roll until a log forms. Place into the freezer until firm, about 30 minutes.
4. Once firm, use a large sharp knife to slice off rounds about 1/4 inch thick. You should get about 30 candies from this recipe.
5. Melt the chocolate chips, and canola in the microwave. Melt in 30-sec increments, stirring every 30 seconds to prevent overheating. Once melted, stir in the peppermint extract.
6. Use a fork of dipping tool, place the patty into the chocolate and cover completely in the chocolate. (I like to use a fork and flip the patty until it is completely coated in chocolate.) Let the excess chocolate drip back into the bowl.
7. Place patties onto parchment to harden. Once all of the patties have been dipped, place them into the fridge to firm up. Once chocolate has completely hardened, transfer to a container and store in a cool dry place.
8. Enjoy!

Notes: *the method is similar to the method used to make the Gluten Free Thin Mints. I prefer mine stored in the fridge or freezer. I found they kept longer and tasted fresher.