peppermint patties

Cool and minty with an intensely dark chocolate coating, these plant-based beauties are insanely delicious. Serve as a refreshing after-dinner dessert or enjoy as a snack — either way, you can&#039;t go wrong!

5-Ingredient Peppermint Patties

coconut

maple syrup

peppermint

tsp coconut oil, divided

vegan dark chocolate, chopped

Add shredded coconut to a food processor. Blend until the sides of the food processor start getting a little coconut buttery (~45-60 seconds). Continue processing in about 10-15 second increments, scraping down the sides and checking the texture. It should start to feel like dough when squeezed between fingers but might not hold together fully (see photo). Make sure not to process too much or it will turn into coconut butter.

Add maple syrup, peppermint extract, and 1 tsp melted coconut oil (amount as recipe is written // adjust if altering batch size). Mix again until incorporated. Again, look for a dough-like consistency. With these added ingredients, it should hold together better when tightly squeezed (see photo). If it doesn’t, continue blending in 10-15 second increments, scraping down sides of food processor as needed.

Scoop out an approximately 1-tablespoon amount of mixture. Then shape with hands to form a disc (see photo). Use fingers to gently pat down so patties aren’t too tall.

Lay down on parchment-lined baking sheet or plate and continue until all coconut is used — recipe should make about 14 patties. Place in freezer to set for 10 minutes.

Melt chocolate and remaining 1 tsp coconut oil (as recipe is written) over a double boiler or in microwave in 30 second increments until melted.

Individually place a chilled patty on the prongs of a fork to dip into chocolate. Tap off excess and set back on parchment. Continue until all bites are coated.

Place in refrigerator or freezer to set for 8-10 minutes or until chocolate is firm.

Peel away from parchment and enjoy. Serve at room temperature or chilled. We prefer storing them in the fridge, but before enjoying, we let them come to room temperature (or even warm until they&#039;re a little melty) for best texture!

Patties will keep covered at room temperature for 4-5 days, in the refrigerator up to 2 weeks, or in the freezer up to 1 month (sometimes longer).

https://www.youtube.com/watch?v=SJ8-pl7vKGg

Cool and minty with an intensely dark chocolate coating, these plant-based beauties are insanely delicious. Serve as a refreshing after-dinner dessert or enjoy as a snack – either way you can't go wrong!

Full Recipe: https://minimalistbaker.com/5-ingredient-peppermint-patties/
 
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5-Ingredient Peppermint Patties | Minimalist Baker Recipes

Homemade Peppermint Patties are so easy to make and more delicious than the store bought ones! Cool and minty on the inside with smooth chocolate on the outside, they are a Christmas holiday tradition.

Peppermint Patties Recipe

half-n-half, divided (know as half cream in some counties)

coconut oil, melted

corn syrup

peppermint extract

lemon juice

vanilla

sugar

chocolate candy coating or chocolate bark

peppermint candy canes

Mix together 2 tablespoons of half-n-half, coconut oil,...

Mix together 2 tablespoons of half-n-half, coconut oil, corn syrup, peppermint extract, lemon juice, and vanilla.

Mix in powdered sugar one cup at a...

Add 1-2 additional tablespoons of half-n-half, if dough...

Add 1-2 additional tablespoons of half-n-half, if dough it too crumbly.

Form the dough into a ball and roll...

Form the dough into a ball and roll out into a circle about 1/4 inch thick on a silicone mat.

Place dough in the freezer for about 15...

Place dough in the freezer for about 15 minutes until firm.

Use a small circle cookie cutter (I used...

Use a small circle cookie cutter (I used a 2-inch size) to cut out peppermint patties.

Return to the freezer for about 10 minutes.

Gather the scraps of peppermint patty dough, form...

Gather the scraps of peppermint patty dough, form a ball and repeat the freezing and cutting of patties until all of the dough has been used.

Melt chocolate in the microwave.

Working in batches, remove several peppermint patties at...

Working in batches, remove several peppermint patties at a time from the freezer coat them in chocolate.

Place on a silicone mat and sprinkle with...

Place on a silicone mat and sprinkle with crushed peppermint candies.

Continue with the remaining peppermint patties.

https://mediavine-res.cloudinary.com/video/upload/dm4hz6sh7bc26dzxbc8l.mp4

These Keto Peppermint Patties are such an easy treat to make that will leave you feeling satiated, healthy, and fueled.

3-Step Keto Peppermint Patties

powdered stevia, monk fruit,

coconut oil (melted)

liquid stevia

milk

sugar free chocolate chips

coconut oil

Combine 1/2 cup coconut oil, milk, stevia drops, peppermint extract and powdered sweetener to a medium sized bowl. Whisk until smooth and mixture begins to thicken.

Drop mixture by the spoonful onto a parchment lined baking sheet and press into desired shape. Freeze for 10 minutes to harden. Melt chocolate chips and 2 teaspoons of coconut oil in the microwave in 15 second increments until smooth or in a pot under low heat on the stove.

Coat peppermints with chocolate, shake off excess and place back onto cookie sheet. Place in fridge to set for 20-30 minutes.

These minty morsels will melt in your mouth, while keeping you in ketosis, thanks to their coconut oil middles. This recipe requires a silicone candy mold with twelve 1” circles.

Peppermint Patties

coconut oil (solid)

tbsp peppermint extract

heavy cream

oz baker’s chocolate

unsalted butter

Over low heat in a small saucepan or in the microwave, melt coconut oil, then add vanilla extract, peppermint extract, heavy cream, and 1 tbsp erythritol and whisk until smooth. 

Please silicone candy mold on top of a small metal baking sheet that will fit in your freezer. Pour ½ tbsp of the liquid into each mold, then freeze on top of the baking sheet for at least 20 minutes.

On the stove, or in the microwave, melt the chocolate then add butter until both chocolate and butter melt completely. Slowly pour 1 tbsp erythritol in, whisking as you go to keep it smooth, then add remaining vanilla and stir, it should be completely smooth. 

Remove mold and baking sheet from freezer. Place parchment paper on the chilled baking sheet, and using a spoon, create 12 1” thin chocolate circles that will serve as the bottom of your peppermint patties. Top with the coconut-mint fillings, then drizzle chocolate over the tops to finish off your candies. Re-freeze quickly to harden, then store in the refrigerator. Enjoy as fat-filled snacks and mini-desserts!

Peppermint filling wrapped in sweet chocolate; this Peppermint Patty recipe is easier than you ever realized. Skip the store bought candies and make your own! Shape them like footballs for a game day treat!

Homemade Peppermint Patties

(7 ounce) marshmallow cream (Fluff)

Tablespoons unsalted butter, softened

vanilla extract

(16 ounce) Ghirardelli dark chocolate melting wafers

chocolate

In a large mixing bowl, beat cream, butter,...

In a large mixing bowl, beat cream, butter, and extracts until fully combined. Add in powdered sugar and mix on medium speed until well blended (may take a couple minutes for it to come together).

Line a large baking sheet with parchment paper....

Line a large baking sheet with parchment paper. Using about 1 Tbsp of filling, shape into a ball, then flatten it for the traditional shape. If wanting to make footballs, shape into a ball and then pinch the ends. Continue until all filling is used. Cover with saran wrap and freeze for about 2 hours (or overnight).

Melt Ghirardelli chocolate wafers according to package directions....

Melt Ghirardelli chocolate wafers according to package directions. Using a toothpick, dip frozen peppermints into the chocolate. Tap until all the excess has dripped off and place back on the parchment paper. Repeat until all peppermints have been coated. These should be set within minutes, because you are doing them while still cold.

Store at room temperature in a covered container!

If making footballs, melt white chocolate according to...

If making footballs, melt white chocolate according to package directions. Pour into a small ziploc bag and cut the corner off. Pipe laces onto footballs. Sets within minutes! ENJOY!

Who knew homemade peppermint patties were this easy?  These babies are soft and minty in the middle and covered in a crispy chocolate coating to make the most perfect treat or gift.

sweetened condensed milk

sprinkles (optional)

Place condensed milk, peppermint extract and vanilla extract in the bowl of a stand mixer. Add half of the powered sugar while mixer is on low.  Continue adding the remainder of the powdered sugar bit by bit until a dough forms.

Sprinkle about 3 Tablespoons of powdered sugar on a piece of parchment paper. Knead the dough a couple of times to make sure everything is well combined.  Roll dough into 1/2&quot; thick circle, keeping powdered sugar on top of the dough to prevent sticking. .

Cut 1 to 1 1/2&quot; circles with a cookie cutter or top of a small glass.  If dough is too warm and not cutting nicely, place dough in the freezer for 15 minutes and try again. Move peppermint patties to parchment-lined baking sheet.  Place in freezer for 15 minutes.

Melt chocolate in microwave in 30 second increments, stirring each time (even if you don&#039;t think you need to) to prevent chocolate from burning.  Let sit for 3-4 minutes to cool down slightly.  Using a fork, dip peppermint patties into chocolate, flip to coat the other side, and place the chocolate peppermint patties back on the parchment-lined baking sheet.  Top with sprinkles if you&#039;d like.  Place in the refrigerator for 20 minutes to firm up before eating.

Make Peppermint Patties from scratch with 4 simple ingredients. Minty and sweet, they’re just like the famous candies — but so much better!

Homemade York Peppermint Patties (4-Ingredient Recipe)

chocolate almond bark

In a large bowl mix together the sweetened condensed milk and peppermint extract.

Next using an electric mixer slowly start to mix in your powdered sugar.

You are looking for a stiff dough that is not sticky.

Once your dough is formed you can begin to roll your dough into balls and place them on a parchment lined tray.

Gently flatten the balls down into a thick disc shape.

Place the tray into the freezer.

Let the patties freeze for about an hour.

When you are ready to dip, melt your almond bark in 30 second intervals in the microwave until all melted and smooth.

Working quickly, dip the peppermint patties into the chocolate.

Gently shake off any excess or scrape it off the bottom on the side of the bowl.

Place back onto the parchment paper and immediately top with sprinkles if desired.

I like to keep these in the fridge until serving to make sure they stay nice and firm.

Who ever knew these were so easy to make. They are deliciously addictive so next time I will double the recipe!

Why buy store bought when you can make these easy peasy Homemade Peppermint Patties at home? Minty, chocolatey and absolutely delicious!

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