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So about 2 or 3 years ago, I started experimenting with all baking and not just cheesecakes and it has been so fun. So this year I decided to make St. Patrick’s day peppermint patties homemade. Let me show you how I did it.
It’s hard to believe that I started this blog 5 years ago and one of my first, if not my very first recipe on this blog was a St. Patrick’s Day recipe.
It was a chocolate Guinness and mint cheesecake and then the year after, I made a Bailey’s Irish cream cheesecake topped with chocolate ganache and whipped cream.
St. Patrick’s Day Peppermint Patties – The Filling
So when I made this, I made a couple of mistakes mostly with the filling.
For starters, I made the filling just a bit too loose. You want this to be a consistency that is slightly thicker than toothpaste.
So add Tbsp by tbsp of milk to the confectioners sugar in a mixing bowl until that happens. You can also add more confectioners sugar to stiffen it back up if it gets to loose.
I also divided the filling in half after adding some mint extract and game half some green food coloring. This is totally optional.
Dipping and Forming
Prepare a baking sheet by laying parchment paper over it.
I didn’t really pay that close of attention to the consistency of the sizes and because I went for toothpaste consistency in my filling, the dollops spread more than I thought they would.
So just shoot for dollops that are 1/2 inch in size. That way when they spread out and you make you filling a little thicker than I did, they will only spread a little to be 3/4 of an inch.
Then freeze them for an hour. If they are left in the fridge, they won’t firm up enough to dip.I hope you all enjoyed this recipe and I hope you all have an amazing holiday! Follow this blog to make more messes with me and follow me on Instagram, Facebook , Twitter and Snapchat this holiday season for everything I am up to. Never be afraid to “bake” a mess and I’ll see you all next time. Bye Guys
Peppermint Patties
Dark chocolate covered disks made of confectioners sugar, corn syrup and peppermint extract.
Ingredients
- 1 LB of Dark Chocolate
- 2 Cups of Confectioners Sugar
- 7.5 TBSP of Light Corn Syrup
- 1 Tsp of Peppermint Extract
Instructions
- Place 2 cups of confectioners sugar in a large bowl.
- Add TBSP by TBSP of light corn syrup until you get a consistency that is a little thicker than tooth paste.
- Dollop the filling onto a parchment paper lined cookie sheet in 1/2 inch sizes.
- Freeze for 1 hour.
- Temper the chocolate by placing it in a plastic bowl. Microwave for 30 seconds initially and then 15 second intervals after that until you see melted chocolate with just a few solid chips mixed in. When you see that, start doing 10 second intervals. Make sure to stir the chocolate between each interval and make sure to always check the temp of your chocolate, making sure it doesn't go above 90•.
- Take the disks out of the freezer one by one and peel them off the parchment paper, dip them in the chocolate and toss them around with 2 forks to coat.
- Leave to set for 5 minutes.
If you have any questions or comments please don’t hesitate to leave a comment down below, message me on instagram, facebook or leave me an email.