We cannot apologize for our obsession with these homemade peppermint patties. Holy moly!! When you try these, you are going to be instantly hooked. They are the perfect combination of creamy, minty, chocolatey decadence and we dare you to only eat one. The other great news about this special holiday treat is that they are made up of only a few simple ingredients! You know how we love to keep it simple in the kitchen!
Literally, all you need is powdered sugar, condensed milk (we use coconut milk), peppermint extract, some candy canes, chocolate and coconut oil.
To make the creamy peppermint filling, mix the condensed milk, peppermint extract and powdered sugar in a bowl using an electric mixer. Be sure to add the sugar one cup at a time to allow it to incorporate and stay smooth.
Once the mixture has thickened, pour it out onto a sheet of wax paper and form into a log shape. Roll it up and place it in the freezer for 1-2 hours, or until it’s set.
Remove from freezer and cut in half to work in portions. The peppermint filling needs to stay cold during this part so you don’t want it sitting on the counter while you are working. Cut the filling into 1/4 inch rounds and lay onto baking sheet.
Heat up the chocolate and drizzle over the top of the peppermint rounds using a spoon, then return to the freezer for 5-10 minutes until the chocolate is set. Then remove them, flip them over and repeat the process on the other side. This time, you will add the crushed candy canes to the top before you place back in the freezer to set.
Once they are set, you can chow down. Or, I mean, package them up to share with the people you love! They are best stored in an airtight container in the freezer or fridge.
- 11.25 oz can condensed coconut milk (can sub regular condensed milk)
- 2 tsp peppermint extract
- 5 C powdered sugar
- 2 candy canes - crushed
- 3 C semi sweet chocolate chips
- 3 tsp coconut oil
- Using an electric mixer, mix condensed milk and peppermint extract. Add the powdered sugar one cup at a time. Dough will become thick.
- Place a piece of wax paper on a flat surface. Dump the filling onto the wax paper. Spread into a long log shape - can split into two parts if its easier to work with. Roll filling in wax paper (see images). Freeze until set, at least 1-2 hours
- Remove from freezer, cut in half and put the other half back in the freezer, need to work in shifts so the the filling doesn’t soften. Remove wax paper from filling. Line a large baking sheet with wax paper. Cut the filling into ½” rounds, lay flat on sheet.
- In a microwave safe low bowl add 1½ C chocolate chips and 1½ tsp coconut oil, microwave on high for 1-2 minutes until melted and smooth. Pour a spoonfull of chocolate over the top of each filling round. Return to the freezer to set for 5-10 minutes.
- Remove from freezer. May need to reheat the chocolate again. Flip the candies over and and a spoonful of chocolate to the other side to cover, make sure sides are covered in chocolate as well. Add a pinch of crushed candy canes to the top before the chocolate melts. Return to the freezer to set. Store in an airtight container in the freezer.