Cool, minty, and wrapped in a rich chocolate shell, these Homemade Peppermint Patties taste just like your favorite store-bought candy but fresher, creamier, and surprisingly easy to make. With a simple peppermint filling and a quick chocolate dip, they’re perfect for holiday trays, gifting, or whenever a chocolate-mint craving hits.
Ingredients
- 3/4 cup sweetened condensed milk
- 1 1/2 teaspoons peppermint extract
- 4 cups confectioners’ (powdered) sugar
- 1 pound chocolate almond bark or melting chocolate (dark, milk, or semi-sweet)
- Sprinkles, crushed candy canes, or flaky sea salt (optional, for topping)
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a medium bowl, stir together the sweetened condensed milk and peppermint extract until well combined.
- Gradually mix in the confectioners’ sugar, about 1 cup at a time, stirring until a stiff dough forms. The dough should be smooth, non-sticky, and easy to shape. If it’s sticky, add a little more sugar; if too dry, add a tiny splash of condensed milk.
- Roll the peppermint dough into 1-inch balls, then gently flatten each ball into a disc about 1/4 inch thick.
- Place the discs on the prepared baking sheet in a single layer.
- Transfer the baking sheet to the freezer and chill for 20–30 minutes, or until the discs are firm. This helps them hold their shape when dipped in chocolate.
- While the peppermint discs are chilling, break the chocolate almond bark into pieces and place in a microwave-safe bowl.
- Microwave in 20–30-second intervals, stirring after each burst, until the chocolate is fully melted and smooth. Do not overheat.
- Using a fork, dip each chilled peppermint disc into the melted chocolate, turning to coat completely. Let the excess chocolate drip back into the bowl.
- Place the coated patties back onto the parchment-lined baking sheet. If using sprinkles or toppings, add them immediately before the chocolate begins to set.
- Let the peppermint patties sit at room temperature until the chocolate hardens, or refrigerate for 10–15 minutes to speed things up.
- Once set, transfer the patties to an airtight container. Store in the refrigerator for a firmer bite or at cool room temperature for a softer center.
Variation
- Dark chocolate lovers: Use dark melting chocolate instead of almond bark for a richer, slightly bittersweet finish that pairs beautifully with the cool mint center.
- Candy cane crunch: Sprinkle crushed candy canes over the freshly dipped patties for extra peppermint flavor and a festive, crunchy topping.
- Mint mocha twist: Add 1/4 teaspoon espresso powder to the peppermint filling and dip in dark chocolate for a subtle coffee kick that makes the mint pop.
Cooking Notes
- The filling dough should feel similar to playdough smooth, firm, and not sticky. Adjust with more sugar or a touch of condensed milk to reach the right texture.
- If your chocolate starts to thicken while dipping, warm it in the microwave for another 10–15 seconds and stir until smooth again.
- Avoid getting water in your melted chocolate; even a small amount can cause it to seize and turn grainy.
Serving Suggestions
- Arrange on a holiday dessert platter with fudge, truffles, and cookies for a beautiful, minty focal point.
- Package a few patties in mini tins, boxes, or clear treat bags tied with ribbon for thoughtful homemade gifts.
- Serve chilled after dinner as a refreshing, bite-sized mint to finish a rich meal.
Tips
- Freeze the peppermint discs long enough so they’re firm but not rock-hard; this makes dipping easier and cleaner.
- Tap the fork gently on the edge of the bowl after dipping to remove excess chocolate and keep the patties neat and round.
- Store the patties in layers separated by parchment paper so they don’t stick together or scuff the chocolate coating.
Prep Time
- Prep Time: 25 minutes
- Cook Time: 0 minutes (about 15 minutes hands-on dipping time)
- Total Time: 1 hour (including chilling)
Nutritional Information (Per Patty)
- Calories: 120
- Protein: 1 g
- Sodium: 15 mg
Frequently Asked Questions
- 1. Can I make these peppermint patties ahead of time?
-answer Yes. These store very well and are perfect for making ahead. Keep them in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 2 months. - 2. Can I use regular chocolate chips instead of almond bark?
-answer You can, but chocolate chips may not set as firmly or as shiny unless you add a bit of shortening or coconut oil and melt gently. Almond bark or melting wafers are formulated to coat and set smoothly. - 3. My filling is too sticky/too dry. What should I do?
-answer If it’s too sticky, add more confectioners’ sugar a few tablespoons at a time. If it’s too dry or crumbly, add a teaspoon of sweetened condensed milk at a time until it becomes smooth and pliable. - 4. Do these need to be refrigerated?
-answer They don’t have to be, but refrigeration keeps the centers firmer and the chocolate fresh longer. Store at cool room temperature for softer centers, or in the fridge for a snappier bite.
Conclusion
These Homemade Peppermint Patties turn simple pantry staples into a cool, creamy, chocolate-covered treat that feels instantly festive. Easy to mix, shape, and dip, they’re ideal for holiday platters, gifting, or stashing in the fridge for minty cravings. Once you taste the fresh, bright flavor, you may never go back to store-bought again.
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Homemade Peppermint Patties
- Total Time: 1 hour (including chilling)
- Yield: About 30–36 peppermint patties (1-inch) 1x
- Diet: Vegetarian
Description
Cool, minty, and wrapped in a rich chocolate shell, these Homemade Peppermint Patties taste just like your favorite store-bought candy but fresher, creamier, and surprisingly easy to make. With a simple peppermint filling and a quick chocolate dip, they’re perfect for holiday trays, gifting, or whenever a chocolate-mint craving hits.
Ingredients
Scale
- 3/4 cup sweetened condensed milk
- 1 1/2 teaspoons peppermint extract
- 4 cups confectioners’ (powdered) sugar
- 1 pound chocolate almond bark or melting chocolate (dark, milk, or semi-sweet)
- Sprinkles, crushed candy canes, or flaky sea salt (optional, for topping)
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a medium bowl, stir together the sweetened condensed milk and peppermint extract until well combined.
- Gradually mix in the confectioners’ sugar, about 1 cup at a time, stirring until a stiff dough forms. The dough should be smooth, non-sticky, and easy to shape. If it’s sticky, add a little more sugar; if too dry, add a tiny splash of condensed milk.
- Roll the peppermint dough into 1-inch balls, then gently flatten each ball into a disc about 1/4 inch thick.
- Place the discs on the prepared baking sheet in a single layer.
- Transfer the baking sheet to the freezer and chill for 20–30 minutes, or until the discs are firm. This helps them hold their shape when dipped in chocolate.
- While the peppermint discs are chilling, break the chocolate almond bark into pieces and place in a microwave-safe bowl.
- Microwave in 20–30-second intervals, stirring after each burst, until the chocolate is fully melted and smooth. Do not overheat.
- Using a fork, dip each chilled peppermint disc into the melted chocolate, turning to coat completely. Let the excess chocolate drip back into the bowl.
- Place the coated patties back onto the parchment-lined baking sheet. If using sprinkles or toppings, add them immediately before the chocolate begins to set.
- Let the peppermint patties sit at room temperature until the chocolate hardens, or refrigerate for 10–15 minutes to speed things up.
- Once set, transfer the patties to an airtight container. Store in the refrigerator for a firmer bite or at cool room temperature for a softer center.
Notes
- Adjust the peppermint extract to taste start with 1 teaspoon if you like a milder mint flavor and add up to 1 1/2 teaspoons.
- If the dough cracks when shaping, knead it gently with clean hands until smooth.
- Using high-quality melting chocolate or almond bark gives you a smooth, shiny coating that sets firmly without tempering.
- Work in batches when dipping so the discs stay cold and firm, which helps prevent them from warping in the warm chocolate.
- These patties keep well and are great to make ahead for holidays, parties, or gift boxes.
- Prep Time: 25 minutes
- Cook Time: 0 minutes (about 15 minutes hands-on dipping time)
- Category: Dessert, Candy, Holiday Treats
- Method: No-bake (microwave melting and chilling)
- Cuisine: American
Nutrition
- Serving Size: 1 peppermint patty
- Calories: 120
- Sugar: 20 g
- Sodium: 15 mg
- Fat: 4.5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1.3 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 2 mg
Keywords: homemade peppermint patties, chocolate mint candy, no bake Christmas candy, easy holiday treats, copycat peppermint patties
