Today I'll share with you a no bake treat that is really easy to make, packed with minty flavor and has a colorful surprise inside.
I make these every year and everyone loves them. This year I made a double batch and it looks like I'm running low already!!! Though they look complicated at first, once you get the know-how, they are pretty easy to make.
I use good quality peppermint or mint extract when I make these, and remember less is more when it comes to mint, I'd say absolute maximum is 1tsp extract for this recipe if using oils be sure to use drops not teaspoons.
Candy Cane Peppermint Patties
- 2 1/2 cups confectioners sugar (less than 1 pound), divided
- 1 1/2 tablespoons light corn syrup
- 1 1/2 tablespoons water
- 1/2 teaspoon pure peppermint extract / if you prefer more minty flavor, use more extract, I used mint extract and it worked well too, if you have peppermint oil, you can also use that, but be careful, oils may have stronger flavors/
- 1 1/2 tablespoon vegetable shortening (preferably trans-fat-free)
- 10 ounces dipping chocolate wafers, such as Merckens
Divide filling dough into half, color one dough red, and second leave white.
When frozen, unwrap the Peppermint Pattie log and using a sharp knife cut the mint patties into about less 1/4 inch thick, you might want to turn the log slightly each time you cut 2 patties, to ensure similar shapes.
Melt the Chocolate wafers and dip each round into the chocolate, using a large dipping fork or a meat fork(works great), gently shake of the excess and place freshly coated patties onto the tray lines wit wax paper. Once you are done with all the patties, put the tray into the fridge for 10 minutes to harden the chocolate.
Store mint patties in a cool place in an airtight container, layered, wax paper between each layer.
Linking to Inspiration Friday at Picket Fence