PEPPERMINT CHOCOLATE PATTIES RECIPES

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:

• Line baking sheets withparchment paper. Beat confectioners’ sugar, butter, cream, peppermint extract, vanilla extract, and salt with an electric mixer on low speed until smooth, 1 to 2 minutes. Roll into 30 balls. Place on prepared baking sheets and flatten into 1/4-inch-thick disks using a greased piece of wax paper. Cover and freeze 30 minutes.
• Microwave chocolate and coconut oil in a bowl 30 seconds; stir. Continue to microwave and stir in 10-second intervals until melted.
• Place 1 chilled peppermint disk on tines of a fork and dip into melted chocolate, tapping off excess; return to baking sheet. Repeat with remaining peppermint disks. Sprinkle tops with crushed peppermints. Chill until set, 15 to 20 minutes. Store, refrigerated, in an airtight container up to 1 week.