Description
Chocolate‑covered mint patties — creamy mint centers enrobed in rich chocolate
Ingredients
- ¾ cup sweetened condensed milk
- 1½ teaspoons peppermint extract
- 4 cups confectioners’ sugar (powdered sugar)
- 3 cups semisweet chocolate chips
- 2 teaspoons shortening (or coconut oil)
Instructions
- Line a baking sheet with waxed paper.
- In a large mixing bowl, combine sweetened condensed milk and peppermint extract.
- Gradually beat in confectioners’ sugar until you have a firm, non‑sticky dough.
- Shape the mixture into 1‑inch balls, place on the prepared sheet, and flatten each into a patty.
- Let the patties dry at room temperature for about 2 hours (turning once).
- In a saucepan over low heat (or double boiler), melt chocolate chips and shortening, stirring until smooth.
- Using a fork, dip each patty into the melted chocolate, tapping off excess, and return to waxed paper.
- Chill in the refrigerator until the chocolate coating is fully set.
Notes
- You can substitute coconut oil for shortening to add shine.
- If patties soften while dipping, chill them again before coating.
- Store mint patties in an airtight container in the refrigerator for up to 1–2 weeks; they can also be frozen. :contentReference[oaicite:0]{index=0}
- For variation, use dark chocolate or adjust peppermint extract to taste.
Nutrition
- Serving Size: 1 patty
- Calories: 183
- Sugar: 31 g
- Sodium: 13 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 3 mg
