Step 1

On medium speed, beat 2 1/4 cups powdered sugar with corn syrup, water, peppermint extract, butter, and a pinch of salt with your stand mixer fitted with a paddle attachment.

Step 2

Knead on a work surface dusted with remaining 1/4 cup powdered sugar until smooth. Roll out between sheets of parchment paper into an 8 inch round (should be less than 1/4 inch thick).

Step 3

Place the round, including both sheets of parchment onto a baking sheet.

Step 4

Freeze for about 15 minutes to allow the filling to firm up.

Step 5

Remove the top sheet of paper and sprinkle the round with powdered sugar. Replace the top sheet, then flip round over and repeat sprinkling on the other side.

Step 6

Cut out as many rounds as possible with your round cutter as you can, then place them on a parchment-lined baking sheet and freeze until firm. I used a 1 3/4-inch diameter cutter. Yield will vary if you go bigger or smaller.

Step 7

Melt dark chocolate melting wafers following package instructions.

Step 8

Balance 1 peppermint round on a fork and submerge in melted chocolate, letting excess drip off and scraping back of fork against the rim of the bowl if necessary, then return patty to the sheet.

Step 9

Coat remaining rounds, rewarming chocolate if needed. Let patties stand until chocolate is set, about 1 hour.