Peppermint Patties

These are very delicious and always very popular, but so easy to make. Only 4 ingredients are used in this recipe (minus sprinkles) and I really like them kept in the freezer for an icy cool, peppermint treat!

Peppermint Patties1

I have kept the recipe fairly traditional and used some good dark chocolate to dip the peppermint candies in, but white chocolate works really well too, or you could use a mix of dark and milk if you don’t like bitter chocolate.

Some people like to add a little green food colouring to the peppermint filling, especially when using white chocolate to cover, but I prefer the icy white centre, covered with dark chocolate.

If you are in the mood to decorate, Christmas sprinkles or crushed candy canes are all good here.

For the ones I have made here, I have left some plain, some ruched with a fork and some with sprinkles. I think plain are best, but the children love the sprinkles!

I like to use a non-stick baking liner for my peppermint patties, but parchment will work well too, or oiled foil. Just don’t put them on a baking rack to drain off the excess chocolate, as they will stick to it.

This recipe uses a whole can of condensed milk, so makes a lot, but you can wrap the peppermint filling in cling film and freeze, ready to cut off sections for smaller batches whenever you fancy making some.

Ingredients:
1 x 397g can of sweetened condensed milk
5½ cups icing sugar, sieved (around 680g)
1 tablespoon peppermint extract (add a little more if preferred) – I used Nielsen-Massey
200g dark good quality chocolate – at least 70% cocoa solids
Sprinkles, or crushed candy canes to decorate (optional)

Method:
Place the sieved icing sugar, condensed milk and peppermint extract into a stand mixer fitted with the paddle attachment, wrap a tea towel around the bowl and mix on low speed until mixed. Taste to check you have enough peppermint.  Mixing can also be done with a wooden spoon of course.

The filling should be fairly stiff, but quite pliable – like play dough.  If you think the filling is a little wet or overly sticky, add another half a cup of icing sugar in.

Roll small amounts of the mixture into balls and flatten out on the baking liner. Roll any you are not using right now into a log, wrap in cling film and freeze.

Peppermint patties with sprinkles

Leave the candies to air dry for around an hour, before freezing them for at least 30 minutes. This will make dipping much easier!

When you are ready to dip the candies, break the chocolate into small pieces and microwave in short bursts, stopping to stir every 10 seconds. When only a few lumps remain, keep stirring as the residual heat will melt the rest of the chocolate. Leave it to stand for a few minutes to cool a little.

If you are using sprinkles, get them ready as you will need to decorate as you go because the chocolate will solidify as soon as you take the cold candy out.

Drop a candy into the melted chocolate and using a fork, gently lift it out, tapping on the side of the bowl to drain any excess chocolate. Place onto the non-stick liner and either drag the fork across to top, decorate with sprinkles or crushed candy canes, or just leave plain before moving onto the next one.

Peppermint Patties

You can give these as gifts in little clear bags, or a pretty box, but I do think they are best stored in the refrigerator, or even better, in the freezer!

Peppermint Bark Bars

After the Halloween butterscotch bark bars here, I just had to use my bark moulds again! This is a pretty simple recipe, but still really good and perfect for a festive treat.

Peppermint bark5

I’ve used crushed up peppermint candy canes for my bars, but peppermint boiled sweets would be just as good. I also picked up some little candy cane sprinkles (I love using themed sprinkles!) and have used a few of them here.

Peppermint bark

The bars are fairly substantial, so you could break them into two, or if not using moulds at all, the slab can be broken into shards.

Just one thing to note, you have to be fairly quick after adding the peppermint extract as the melted chocolate can seize.  Don’t be tempted to try and melt the chocolate and the peppermint extract together – no good will come of this!

Pepermint bark3

This recipe makes 6 large bars

Ingredients:

200g dark chocolate
100g milk chocolate
400g white chocolate
1 ½tsp peppermint extract – I used Nielsen-massey Pure Peppermint Extract
Crushed candy canes, sprinkles or crushed peppermint sweets to decorate

Method:
Melt half of the white chocolate in the microwave. You can do this in a bowl over simmering water, but I have much more success melting in the microwave. I have had many a recipe ruined by chocolate that has seized up over simmering water – especially white chocolate.

Just stop heating the chocolate when there are still lumps and the residual heat will melt the remainder. Leave to cool a little before pouring into the moulds.

When you are ready to pour, stir ½tsp of peppermint extract and stir well to incorporate.

Divide the white chocolate equally and cover the base of each mould with a thin layer. Leave to cool, it will firm up quite quickly and you need it almost set before adding the milk and dark chocolate layer.

Peppermint bark4

Melt the dark and the milk chocolate together in the microwave in the same way as the white chocolate and leave to cool a little. The layers will not be defined if the chocolate is too warm and melts the base layer. As before, just before you are ready to pour, stir in ½tsp of the peppermint extract.

Divide the dark and milk chocolate combination between the moulds and leave to cool down.

When the middle layer is firm, but not hard, melt the remainder of the white chocolate, stirring in the final ½tsp of peppermint just before pouring.

When the bars all have their coating of white chocolate, sprinkle over the crushed candy canes and any other sprinkles you are using. Gently push them in to make sure they all stick into the chocolate.

Peppermint bark1

Leave to cool completely before turning out.

This can also be done in a square dish lined with oiled cling film or foil and broken into shards.

Peppermint bark6

These would make great homemade gifts or part of a homemade Christmas hamper. Just chop into bite sized shards and pop into a cellophane bag, tied with Christmas ribbon.