Description
These No-Bake Peppermint Patties are a cool, chocolatey treat you can make at home using pantry staples. They’re rich, refreshing, and great for gifting or storing for later snacking. Simple ingredients, big flavor, no fuss.
Ingredients
Scale
570g powdered sugar, sifted
Pinch of salt
40g unsalted butter, room temp
3 tsp peppermint extract
40g full-fat milk
300g dark chocolate (72%), chopped
12g neutral oil
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using an electric hand mixer), combine the powdered sugar, salt, and butter. Beat on medium speed until the butter is fully blended into the mixture.
- Add the peppermint extract and milk, then mix until the dough comes together. The mixture will initially be crumbly, but it should form a stiff dough that holds together when squeezed.
- Turn the dough out onto a piece of baking paper (parchment). Knead together until a uniform dough forms.
- Top with a second piece of baking paper, then roll out the dough (between the two sheets of baking paper) until it’s about 1 cm (0.4″) thick.
- Place the dough (still between the parchment sheets) on a sheet pan then set into the freezer for 30 minutes (or up to overnight) to firm up.
- Once firm, remove from the freezer and peel off the top parchment sheet. Using a round cookie cutter (approx. 1 ¾” / 4.5 cm diameter), cut rounds of the dough and place them onto a baking‑paper‑lined tray. Re‑roll scraps as needed, then chill briefly before cutting again.
- Place the cut discs on the tray and freeze for another 20 minutes to firm up completely.
- To make the chocolate coating: either melt the chocolate and oil together over a pan of simmering water (double boiler method), stirring until smooth; OR place the chocolate and oil in a medium bowl and microwave in 30‑second intervals, stirring between each until melted and smooth.
- Line a tray with baking paper to receive the dipped patties. Have a cloth nearby to wipe hands/utensils—dipping can get a little messy. Work in batches: only take a few patties out of the freezer at a time (keep the rest frozen so they remain firm).
- Using two forks (or a dipping tool), dip each frozen patty into the melted chocolate, flipping to coat fully and allowing excess chocolate to drip off. You may lightly tap the fork side of the bowl to remove excess.
- Transfer each coated patty to the prepared tray. Once all are dipped, return the tray to the freezer for about 5 minutes to set. If you like, use the remaining melted chocolate in a piping bag (or a zip‑lock with a small snip) to drizzle extra chocolate over the patties before freezing again until fully solid.
- Store the finished patties in an airtight container: they stay fresh in the refrigerator for up to two weeks, or in the freezer for up to one month.
Notes
Use peppermint extract, not peppermint oil unless adjusting strength. Keep patties cold while dipping for best results.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 patty
- Calories: 95
- Sugar: 13g
- Carbohydrates: 18g
- Protein: 1g