If you’ve ever been interested in making your own candies, this easy peppermint patty recipe is a great place to start. Even if you don’t like peppermint, this recipe can very easily be changed for a different flavor of filling, making it adaptable to nearly everyone’s tastes.
What we love about this recipe is how approachable it is. It comes together with just a handful of ingredients and a little bit of time. Chances are that you already have nearly everything you need to make these candies right in your pantry. What’s even better is that they don’t contain all the corn syrups, artificial flavors, or preservatives of the store-bought versions.
If you’re not interested in the mint flavoring you can just swap it out for something else that you prefer. Most grocery stores carry a variety of different flavorings right in the baking aisle. Some great flavors to start with are lemon, coconut, walnut, vanilla, strawberry, or even lavender. Luckily, chocolate is one of those things that just goes wonderfully with most flavors, so you can feel free to try anything.
Another option to add flavoring to the filling is by infusing the butter or cream used to make the filling with a flavoring such as tea. A strong-flavored tea such as Plum Deluxe’s "After Dinner Mint" herbal blend or the Comfort Blend black tea would be great options to try out.
A little tip to prevent the filling from flattening out too much while resting in the fridge: Place it inside a paper towel tube before placing it in the fridge. The rounding of the tube will help keep the bottom round.
Easy Peppermint Patty Recipe
- 2 1/4 cups powdered sugar
- 2 tablespoons butter, softened
- 2 teaspoons peppermint flavored extract
- 2 tablespoons cream
- 12 oz melting chocolate wafers
In a mixing bowl, combine the powdered sugar, butter, extract, and cream until well blended and crumbly. If the mixture remains sticky, add powdered sugar 1 tablespoon at a time until it becomes smooth to the touch.
Transfer the mixture to a large piece of cling wrap, and using your hands form it into a thin tube about 1 to 2 inches in diameter. Wrap it in the cling wrap, sealing the ends, and place it in the fridge until firm, about 45 minutes.
Once firm, use a sharp knife to cut 1/4-inch thick rounds and set aside.
Melt the chocolate wafers in the microwave in 30-second increments, stirring between each heating.
Using a fork, carefully dip the rounds into the chocolate until well coated. Allow the excess to drip off and transfer to a piece of wax paper. Repeat this process until each round is well coated.
Let stand until the coating has set completely.
Store in an airtight container for up to 2 weeks.