Homemade peppermint patties are the perfect winter confection - a silky chocolate coating surrounds a creamy and refreshing peppermint candy center. You only need five ingredients to get started!
Line a baking sheet (or any flat surface that will fit into your refrigerator) with parchment paper and set aside.
In a bowl, add butter, corn syrup, and peppermint extract. Stir to combine. Add confectioner's sugar and mix until a dough forms. If dough is very sticky, add up to another ¼ cup of confectioner's sugar.
Dust hands with additional confectioner's sugar. Roll dough into small balls (about 2 teaspoons each in size). Flatten dough balls with your hands into small discs (about ¼" thickness) and place onto prepared baking sheet. Refrigerate (or freeze) discs for 30 minutes, or until firm.
In a microwave safe bowl, microwave melting wafers in 30 second increments, stirring every 30 seconds, until melted and smooth.
Gently place each peppermint disc, one at a time, in the melted chocolate. Flip over with a fork, then gently remove from chocolate, tapping on the edge of the bowl to remove excess chocolate. Using a butter knife, slide patties off fork and back onto the baking sheet.
Allow to cool and harden at room temperature for 10 minutes in the refrigerator, or 30 minutes at room temperature. Store in a sealed container at room temperature.
Notes
For this recipe, I do not recommend using chocolate chips. When hardened, the coating has a dull finish, soft texture, and the candies melt easily in your hands.
Homemade peppermint patties will keep for 2 to 3 weeks in a tightly sealed container at room temperature, or up to 3 months in the freezer.