I love peppermint patties, and so does everyone else in my family. We used to buy peppermint patties by the bag, until they just started tasting sort of old and dry. Then I found this recipe and have been making them myself every since. They are wonderful at Christmas. But I make them in the summer as well as they freeze very well — and there is nothing more refreshing on a hot summer day then a cold peppermint patty! Do you feel like you are in a commercial? LOL
Here’s what you need:
- 1 8-ounce package cream cheese, softened*
- 1 1/2 tsp. pure peppermint extract**
- 9 cups confectioners sugar
- 1 1/2 cups of semi-sweet chocolate chips **
- small hunk of canning wax
- 3 tblsp. shortening
In a large mixing bowl, beat the cream cheese and peppermint extract until smooth. Gradually add confectioners sugar, beating well.
Shape into 1″ balls (I use a melon baller). Place on waxed paper-lined baking sheets. Flatten into patties with the bottom of a measuring cup. Cover and refrigerate for 2-3 hours, until well chilled.
In a microwave (or in a small saucepan) melt chips, wax, and shortening; stir until smooth. Cool slightly. Dip patties into melted chocolate; place on waxed paper until firm. Store in refrigerator.
- Don’t buy generic or store brand cream cheese*
- You can find pure peppermint extract in the spice section of most grocery stores or go to your local health food store. Imitation just doesn’t cut it. Start with 1 1/2 tsp of extract then adjust the next batch to your taste.**
- I use my big Kitchen Aid mixer to help -n BUT you should still mix the last 2-3 cups of sugar in by hand – it just gets too thick.
- If you aren’t a fan of semi-sweet chocolate, you can substitute 3/4 cup of milk chocolate pieces.
- Even people who don’t like cream cheese love these.
- Photo coming later