These Peppermint Patty Mochas could NOT be any easier to make. And while I love taking it easy by getting one from the coffee shop, this recipe might be my new favorite way to make them at home. I love a peppermint mocha this time of year. You could also store them in the freezer to enjoy for up to 3 months.These Peppermint Patty Mochas couldn’t be easier to put together – it’s the least work you’ll have for a peppermint mocha at home! If you love coffee and minty chocolate, you will adore these! They'll be delicious for about 7-10 days. They are delicious straight out of the refrigerator or eaten at room temperature. These babies definitely need to be stored in the refrigerator because of the sweetned condensed milk. It's really hard to get a smooth coating when your chocolate isn't hot enough. If your chocolate cools down quickly especially if it's cold out), place your chocolate make in the microwave to melt just a bit. Otherwise, your sprinkles will just roll right off (been there!). The chocolate hardens quickly, so make sure you put whatever sprinkles you want on immediately.

Place sprinkles on top immediately after dipping.

While a fork works well, it's not a bad idea to invest in a dipping tool because they're much thinner than a fork and you can get a cleaner coating of chocolate on than with a fork.

Use a fork (or sometimes two is easier than one) to dip or buy a cheap dipping tool.

The dough gets warm quickly, so leaeve about half of the dough in the freezer until you're ready.

Dip half your pints at a time and leave the rest in the freezer.

Here are some tips to make sure your homemade peppermint patties come out delicious and aesthetically pleasing: Tips to Making the Best Peppermint Candies Place in the refrigerator for 20 minutes to firm up before eating. Immediately top with sprinkles (if you'd like). Using a fork or candy dipper, dip peppermint patties into chocolate, flip to coat the other side, and place the chocolate peppermint patties on parchment paper-lined baking sheet. Let sit for 3-4 minutes to cool down slightly. Melt chocolate in microwave in 30 second increments, stirring each time (even if you don't think you need to) to prevent chocolate from burning. Place in freezer for 15 minutes to harden a bit. Move peppermint patties to parchment-lined baking sheet. If your dough is too warm and not cutting nicely, place dough in the freezer for 15 minutes and try again. Cut your dough & freeze.Ĭut out 1 to 1 ½' circles with a cookie or biscuit cutter (or top of a small jar or cup). Roll dough into a ½' thick circle, keeping powdered sugar on top of the dough to prevent sticking.

Knead the dough a couple of times to make sure everything is well combined. Sprinkle about 3 tablespoons of powdered sugar on a clean, flat surface. Continue adding the remainder of the powdered sugar bit by bit until a dough forms.

Add half of the powered sugar while mixer is on low. Place condensed milk, peppermint extract and vanilla extract in the bowl of a stand mixer. How to Make Homemade Peppermint Patties Make the dough. Like these lemon crinkle cookies, people are always amazed when they find out how easy it is to make homemade peppermint patties. It'll take you about 15 minutes of hands-on time and a few minutes longer in the freezer.but the wait is SO worth it. This peppermint patty recipe requires no corn syrup - just 5 basic ingredients you have in your pantry right now. The middle filling of these peppermint patties are just like the York peppermint patties I used to snag from restaurants - with a soft, minty center encased in a dark chocolate coating. You know some of those recipes you see and you're immediately like, 'NaLet me tell you - YOU ARE SO WRONG and YOU CAN MAKE IT RIGHT. 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 holiday treat or gift.

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