Homemade Peppermint Patties

With this homemade peppermint pattie recipe, you'll never want to buy the store-bought stuff again!

What Is a Peppermint Pattie?

Peppermint patties feature a creamy peppermint filling encased in a hard chocolate shell. York Peppermint Patties were invented in 1920 and are still made by The Hershey Company today. This peppermint pattie recipe is a homemade twist on the candy aisle classic.

Peppermint Patties Ingredients

These are the five ingredients you'll need to make this crowd-pleasing peppermint pattie recipe:

· Sweetened condensed milk: The creamy filling starts with a can of sweetened condensed milk.
· Peppermint extract: A little bit of peppermint extract goes a long way!
· Confectioners' sugar: Confectioners' sugar sweetens things up and dissolves easily into the filling.
· Chocolate chips: This recipe calls for semisweet chocolate chips, but you can use milk or dark chocolate if you'd prefer.
· Shortening: Shortening is added to the melted chocolate to create the perfect consistency. It also adds welcome shine.

How to Make Peppermint Patties

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make these peppermint patties:

1. Make the filling: Combine the condensed milk and extract. Gradually add the sugar. Form the dough into 1-inch balls and place on a lined baking sheet. Flatten to form patties and let dry.
2. Make the coating: Melt the chocolate and the shortening together on the stove. Dip the patties into the chocolate, one at a time. Chill the peppermint patties in the refrigerator until set.

How to Store Peppermint Patties

Store the peppermint patties in an airtight container in the refrigerator (with wax paper between each layer) for one to two weeks.

Can You Freeze Peppermint Patties?

Yes! You can freeze peppermint patties for up to one year. Arrange the chocolate-covered patties on a baking sheet and freeze for a few hours or up to overnight. When they're frozen, you can transfer them to zip-top storage bags or another freezer-safe container. Thaw in the fridge or at room temperature.

Allrecipes Community Tips and Praise

"Spectacular," raves tangerine jellybean. "Beautiful and elegant, tasted just like the real thing, right down to the texture of the mint filling. The only difference is that you can pile on as much chocolate as you like."

"These seem to get easier every time I make them," says Kathryn. "I let mine dry for about 3 hours and that seemed to prevent them falling apart when dipping."

"These turned out great," according to Naomi Agostino. "It was cold out when I made them, in the low 20s, so I stuck them outside to dry and chill a little before dipping them. This worked out great because it gave them some extra stiffness when dipping them in the chocolate."

Editorial contributions by Corey Williams