Chocolate Covered Peppermint Patties Recipes

Steps:

• Mix together sugar, milk, and peppermint in a large bowl.
• Roll mixture into small balls. Place on wax paper and chill.
• Melt chocolate chips and paraffin together in top of double boiler.
• Remove from heat, leaving chocolate over hot water.
• Using a toothpick, dip balls into melted chocolate.
• Cool on wax paper.

Steps:

• Combine the sweetened condensed milk and peppermint extract.
• Slowly add the powdered sugar and beat.
• Knead on a surface sprinkled with more sugar until dough is stiff.
• (The stiffer the better when it come to the dipping part!) Add more sugar while kneading if the dough is sticky.
• Roll 1/4 inch thick.
• Cut into approximately 1 1/4 to 1 1/2 inch circles. If they are much bigger than that they fall apart when you dip them.
• My girlfriend said she uses a screw-off wine bottle cap!
• Let the cut patties dry for at least 2 hours on *each* side. They need to be really dry.
• Melt chocolate & shortening it a double boiler; stirring constantly until smooth. Using 1 Tbls of shortening for every 6 oz. of chocolate. Keep chocolate hot for dipping.
• Dip patties in melted chocolate. The method my friend has found to work best: she places them on a long 3-tined fork, puts them in the chocolate (it should be no more than 1 1/2 inches deep), flips them over to coat the other side, lifts them out again with the fork underneath the patty, shakes the fork to shake off the excess chocolate & then places the patty on waxed paper to harden.

Steps:

• Heat oven to 325 degrees. Line a 9-inch-square baking pan with parchment paper, allowing 2 inches of paper to hang over the sides.
• Make the shortbread: In a food processor, pulse together flour, sugar, cocoa powder and salt. Add butter and process until a smooth dough forms. Press dough evenly into the bottom of prepared baking pan. Bake until firm to the touch, and sides of the crust are beginning to pull away from the pan, about 25 minutes. Cool completely.
• Make the filling: In a mixer fitted with the paddle attachment, combine confectioners' sugar, butter, cream and peppermint extract. Beat until mixture forms a thick, smooth paste. Press filling evenly over shortbread. Chill to set the filling for at least 1 hour and up to overnight.
• Use parchment paper overhang to lift the shortbread and peppermint out of the baking pan and onto a cutting board. Cut into 1 1/2-inch squares (there should be 36 squares). Place squares on a rack placed over a parchment-lined sheet tray, and let them come to room temperature for about 15 minutes.
• In the top of a double boiler or in a heatproof bowl set over a pan of simmering water, melt 7 ounces chocolate, stirring occasionally, until smooth. Remove from heat, add remaining 2 ounces chocolate and let sit for 2 minutes.
• Add coconut oil, if using, and stir the chocolate until smooth. Spoon 1 teaspoon chocolate on top of a cut peppermint square, using the back of the spoon to spread chocolate to the edges. Be sure to fully cover the top of the square with chocolate. (Leave the sides exposed, though it's O.K. if some of the chocolate drips down.) Repeat with remaining squares.
• Let squares sit at room temperature until chocolate is set, at least 1 hour.

Steps:

• In a large bowl, combine the first 4 ingredients. Add milk and mix well. Roll into 1-in. balls and place on a waxed paper-lined baking sheet. Flatten with a glass to 1/4-in. thickness. Cover and freeze for 30 minutes. , Microwave chocolate chips and shortening on high until melted; stir until smooth. Dip patties, allowing excess to drip off. Place on waxed paper; let stand until set.

Steps:

• Beat cream cheese and extract until smooth. Gradually add confectioners' sugar, beating well., Shape into 1-in. balls. Place on waxed paper-lined baking sheets. Flatten into patties 1-1/2-1-3/4 in. in diameter. Cover and refrigerate until chilled, about 1 hour., In a microwave, melt chips and shortening; stir until smooth. Cool slightly. Dip patties in melted chocolate, allowing excess to drip off; place on waxed paper until set. Store in the refrigerator.

Steps:

• In a large bowl, mix together the potatoes, salt, butter, and peppermint extract. Gradually mix in confectioners' sugar; mix in enough to make a workable dough, between 6 and 8 cups.
• Knead slightly, and roll into cherry-size balls. Flatten balls to form patties. Arrange on sheets of wax paper, and allow to dry overnight.
• Place chocolate and shortening in a microwave-safe bowl. Heat in microwave, stirring occasionally, until melted and smooth. Dip patties in melted chocolate, and let cool on wax paper.

Steps:

• In a large mixing bowl, combine condensed milk and peppermint extract. Beat in enough confectioners' sugar, a little at a time, to form a stiff dough that is no longer sticky. Form into 1 inch balls, then place on waxed paper and flatten with fingers to form patties. Let patties dry at room temperature two hours, turning once.
• In a medium saucepan over low heat, melt chocolate with shortening, stirring often. Remove from heat. Dip patties, one at a time, into chocolate by laying them on the tines of a fork and lowering the fork into the liquid. Let cool on waxed paper until set.