This peppermint patty recipe is perfect for any sweet tooth.
To me the month of March means biting cold blustery days filled with blue skies, fast moving clouds and bursts of bright sunshine poking through.
It’s a month of transition.
Winter is loosing its icy hold as spring ever so slowly begins to unfurl tender green leaves pushing through the semi-frozen earth.
If I had to pick a flavor combination to express March it would be a cool refreshing minty bite surrounded by smooth, rich chocolate.
In other words, a peppermint pattie.
Or actually, a “Peppermint O’Pattie”. They’re fun & easy and even better with a shamrock green center. Let me show you how easy this Peppermint Patty recipe is!
Cool and refreshing, melt in your mouth, chocolatey goodness that just scream Happy St. Patrick’s Day!
*insert bagpipes playing over a gloomy marsh*
Enjoy a bite with a cup of steamy coffee (with a splash of Bailey’s cream maybe?) And cheers to the cold blustery winds of March bringing plenty of warm golden sun-filled days.
Here’s the recipe!
- 2 Tablespoons water
- 1 Tablespoon light corn syrup
- 1 1/2 teaspoons fresh lemon juice
- 1 teaspoon peppermint extract
- 1 pound box confectioner’s sugar
- 1 Tablespoon shortening
- 1 bag semisweet chocolate chips
- 2-3 drops of green food coloring
- Place water, corn syrup, fresh lemon juice, and peppermint extract in the bowl and mix with an electric mixer. Sift confectioner’s sugar into a separate bowl. With the mixer turned on low, slowly pour half of the sifted confectioner’s sugar into the bowl and mix until incorporated. Then add the shortening and mix on medium speed while adding the remaining confectioner’s sugar. Squeeze in 2-3 drops of green food coloring and mix until the color green desired. If the filling seems too dry and crumbly, add some water, 1/2 teaspoon at a time until it is smooth (not wet).
- Scrape sides of bowl and gather the filling with your hands, and form it into a ball. Place the ball on a piece of parchment paper that’s on a metal cookie sheet and then place another piece of parchment paper on top and press down with the bottom of a glass pie plate. Apply even pressure while gently pushing from side to side until the ball makes a circle about 1/4 inch thick.
- Put the cookie sheet with the filling covered with parchment paper into the freezer for 15 minutes (or overnight) until firm.
- Take cookie sheet out from freezer, remove top sheet of parchment paper and cut out circles with a 1-1/4 metal cutter. Continue gathering the scraps and rolling into a ball, covering with parchment paper and flattening with pie plate until all the filling has been used. Freeze the circles for 10-15 more minutes.
- While the circles are setting up in the freezer, melt the semisweet chocolate chips over a double boiler. Once melted, place one circle at a time on a fork and coat with the melted chocolate. Tap the fork gently on the side of the pan until excess chocolate drips off and use a second fork to scrape the circle onto parchment paper to dry. Repeat until all of the circles have been covered in chocolate.
- Place the chocolate covered patties into the fridge to set up for (at the very least), an hour but overnight is best. Patties will store in an airtight container for up to a month in the fridge.