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.

 

 

 

 



Copycat Recipe: Sunbutter Eggs

 Mmmm...

 There is a major difference between Halloween candy and Easter. Now of course on Halloween I would get more candy, but on Easter I would get my favorite candy, chocolate, nerds, you name it. On  Halloween I always end up with the raisins or stale gum. Usually I would trade it in with my brother or friends, and that would just cause more work and chaos. My favorite Easter candy is by far peanut butter eggs. Unfortunately because my brother is allergic to nuts, I had to trade in my organic, chemical free, all natural chocolate bar with the delicious Reece's Peanut Butter Eggs during lunch:) If I could chose my single favorite candy, it would be peanut butter eggs. I mean Reece's cups are good. But Reece's sunbutter eggs are great. Plus you can impress you friends by making a nut free version of these delights. Besides it's simple:

6 ingredients

1 pot+ 1 bowl + wooden spoon + cookie scoop + baking sheet + wax paper

1 hour

= gluten free, dairy free, nut free Reece's Sunutter Eggs

 

 

 

 

 

These are faster and easier to make than to run to grocery store to buy them. Plus they are free of nuts as well as chemicals with names that you didn't know exist. Doesn't it keep you with peace of mind knowing what is in the food you are eating? 

These irresistible chocolate covered eggs taste just like the real thing. No seriously. They really do.

Recipe:

1C creamy sunbutter
1/4C shortening
1/4C light brown sugar
1 1/4C powdered sugar
2C chocolate chips (I used Enjoy Life to make Dairy free)
2Tbs shortening

Directions:

1. Line a baking sheet with parchment.
2. In a medium saucepan, combine the sunbutter, shortening, and brown sugar over medium heat. Heat until completely melted and starts to bubble a little, stirring constantly.
3. Remove from the heat. Add the powdered sugar a ¼ cup at a time, stirring until completely combined with the peanut butter mixture after each addition. Set aside and let cool to room temperature.
4. Using a cookie scoop, place scoops onto baking sheet and then form into egg shape. Refrigerate to allow eggs to set, about 30 minutes.
5.  Once the peanut butter eggs are set, melt the chocolate chips and shortening together in the microwave on 50% power in 30-second increments, stirring after each, until completely melted. One at a time, dip a peanut butter egg into the chocolate and, using a fork, flip it over so it is completely covered. Remove it from the bowl, letting any excess chocolate drip off. Return it to the baking sheet, and repeat with all of the peanut butter eggs. Sprinkle with decorations, if desired. Return the chocolate-covered peanut butter eggs to the refrigerator to allow the chocolate to set, about 30 minutes. Store in the refrigerator in an airtight container until ready to serve.
6. Enjoy!

Source: Brown Eyed Baker