I love how easy and rewarding this recipe is. The peppermint filling comes together with just a few ingredients and no cooking, and once chilled and dipped in chocolate, the patties look and taste like something straight from a candy shop. They make great gifts, look beautiful on a cookie tray, and they store well too. Best of all, they don’t require any fancy equipment or candy thermometers.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
sweetened condensed milk
peppermint extract
powdered sugar
chocolate almond bark
sprinkles (optional)
Directions
I start by combining the sweetened condensed milk and peppermint extract in a mixing bowl until smooth.
Then I gradually add powdered sugar, mixing after each addition until a stiff dough forms—it should be firm enough to roll out.
I dust my work surface with powdered sugar, roll out the dough to about ¼ inch thick, and use a round cookie cutter to cut out small circles.
I transfer the patties to trays lined with wax paper and chill them in the fridge for about 30 minutes so they firm up.
While the patties chill, I melt the chocolate almond bark in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
I dip each chilled patty into the melted chocolate, using a fork to lift them and let the excess chocolate drip off.
I place the coated patties back on the wax paper and, if I want, I add sprinkles on top while the chocolate is still wet.
Finally, I let the patties set completely at room temperature or pop them in the fridge to speed up the process.
Servings and timing
This recipe makes about 24 peppermint patties. It takes 20 minutes to prepare, 10 minutes for chocolate dipping, and about 30 minutes total (plus chilling time).
Variations
I sometimes add a few drops of green or red food coloring to the filling for a festive touch.
For a darker flavor, I use semi-sweet or dark chocolate chips instead of almond bark.
I’ve sprinkled crushed candy canes on top for a holiday crunch.
Occasionally, I flavor the filling with vanilla or a touch of almond extract along with peppermint.
For smaller, bite-sized candies, I use a mini cookie cutter or roll the dough into balls and flatten slightly.
Storage/Reheating
I store these peppermint patties in an airtight container between layers of wax paper. They keep well in the refrigerator for up to 2 weeks and can also be frozen for longer storage—just thaw in the fridge before serving. There’s no reheating required, and they taste great chilled.
FAQs
Can I make these peppermint patties ahead of time?
Yes, and I often do. They keep well in the fridge or freezer, so I like to make a batch in advance for gifts or holiday trays.
What kind of chocolate should I use?
I usually use chocolate almond bark because it melts smoothly and sets quickly, but I’ve also used semi-sweet or dark chocolate with a bit of coconut oil for a shinier finish.
How do I keep the dough from sticking?
I use powdered sugar on the rolling surface and my rolling pin to prevent sticking. If the dough gets too soft, I chill it briefly before rolling.
Can I use a different flavor besides peppermint?
Yes, I’ve made these with vanilla extract or even orange extract for a twist. Just swap out the peppermint extract in the same amount.
Do I need a candy thermometer?
Nope. This is a no-bake recipe, and there’s no need for any special equipment beyond a bowl, rolling pin, and microwave for melting the chocolate.
Conclusion
These homemade peppermint patties are cool, creamy, and incredibly satisfying to make. Whether I’m gifting them, serving them at a holiday gathering, or sneaking one from the fridge for a quick treat, they always deliver that perfect mint-chocolate bite. They’re easy, festive, and a true homemade classic.
