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Peppermint Patties

My husband and mother-in-law love Peppermint Patties. This is a fun recipe to make and give as gifts. This recipe uses dipping chocolate. I like using dipping chocolate because it sets very quickly. This makes it an easy recipe for kids to make.















Light corn syrup

1/3 C.

2/3 C.

1 C.

1-1/3 C.

1-2/3 C.

2 C.

Butter or margarine, softened

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.

Peppermint extract

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.


1/2 t.

1 t.

1-1/2 t.

2 t.

2-1/2 t.

1 T.

Powdered sugar*

1 lb.

2 lbs.

3 lbs.

4 lbs.

5 lbs.

6 lbs.

Chocolate flavored almond bark

24 oz.

48 oz.

72 oz.

96 oz.

120 oz.

144 oz.

Assembly Directions:
In a mixer blend corn syrup, butter, peppermint extract and salt. Add powdered sugar and stir with a spoon. Mixture will be very thick and will form a large ball. Knead the ball with your hands until it is smooth and there are no remaining powdered sugar lumps. Shape into small balls. Place on waxed paper and flatten with the bottom of a glass. Let dry 2 to 3 hours. Flip the patties over half way during the drying process.

Melt the almond bark in a double boiler or in the microwave. Dip the patties in the almond bark and place on wax paper to dry. They should dry quickly as the coating cools.

Freezing Directions:
Place the patties in a freezer container or a gallon freezer bag. Seal, label and freeze.

Serving Directions:
Thaw and enjoy!

*1 pound is about 4-3/4 cups
These make great Christmas gifts! We wrap them up in plastic wrap, tie it with a bow and place them in a Christmas themed coffee mug.

Nutritional Info:
Per Serving: 89 Calories; 4g Fat (40.1% calories from fat); 1g Protein; 13g Carbohydrate; 0g Dietary Fiber; 2mg Cholesterol; 33mg Sodium.
Exchanges: 1/2 Grain (Starch); 1 Fat; 1/2 Other Carbohydrates.