makes about 30
- 2 1/2 cups Confectioners Sugar (plus up to an additional 1/4 cup for kneading/Dusting)
- 2 Tbsp Light Corn Syrup
- 2 Tbsp Water
- 3/4 tsp Peppermint Extract
- Pinch of Salt
- 1 1/2 Tbsp Shortening
- 1 - 12 ounce bag Semi Sweet Chocolate Chips
In the bowl of a stand mixer fitted with paddle attachment, beat the sugar, corn syrup, water, extract, shortening and a pinch of salt until combined.
Remove from mixer and knead by hand on counter, incorporating more confectioners sugar as you go. Roll out between two pieces of parchment paper dusted with more sugar. When flattened to around 1/4 inch, place in freezer until firm, at least 2 hours.
Remove from freezer and cut into circles. I used a small round cookie cutter, about 1 inch across. Too small makes the process very tedious, and too large will just not be very functional. 1 to 1 1/2 inches is perfect. Once all of the filling has been cut, place on baking sheet and return to freezer for another hour. Scraps can be re-rolled and cut until all filling is used.
While filling is freezing, prepare your melted chocolate. Place chips in a bowl and microwave at 30 second intervals until the chocolate is smooth and shiny.
When rounds are frozen (they won’t get solid), remove when you are ready to dip. Working quickly, use a fork to dip the rounds in the melted chocolate, and place on parchment to dry. If chocolate gets difficult to work with, return it to the microwave and reheat for 10 seconds.
Allow patties to cool – and enjoy!