Peppermint Patties
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Peppermint Patties have a cool, creamy center surrounded by a thin layer of sweet chocolate. They taste just like the famous York peppermint patties, but you can make them at home with only 4 ingredients! Double or triple this peppermint patties recipe for easy holiday treats.
Peppermint Patties
Nothing screams the holidays like minty fresh desserts and candies… Though, you may find yourself making these peppermint patties all year round!
They’re so simple to make and would be a fun tradition to start with the kids in your life.
Knock out a big batch in one day, then keep them in the freezer so you always have some on hand.
Peppermint Kiss Cookies are another easy treat featuring this dynamic duo, but the dough helps to make the flavors a little less intense.
And if you’re in a candy-making mood, you can’t go wrong with Peppermint Oreo Bark, Peppermint Bark Fudge, or a festive crockpot candy!
Ingredient Notes and Substitutions
- Peppermint Extract – Pay close attention to the box — you want peppermint extract, not mint extract.
The latter also contains spearmint, which translates as toothpaste-flavored for some people.
Not what we’re looking for in our homemade peppermint patties! - Sweetened Condensed Milk – Sweet and thick, this is the perfect consistency for forming the “dough.”
The best substitute would be sweetened condensed coconut milk (also dairy-free!), but evaporated milk will not work at all. - Powdered Sugar – The powdery texture is just what we need to hold that gooey center together!
If you don’t have any on hand, you can make it yourself.
Blend regular granulated sugar with cornstarch (1 tablespoon for every cup of sugar) in a food processor until it’s the right consistency. Easy peasy! - Chocolate Almond Bark – You read that right: almond bark comes in chocolate! Candy melts are a great alternative, though slightly different in flavor.
If you can’t find either, you can use chocolate chips. Just be careful when melting and do not get any liquid into the bowl or it will turn crumbly.
How to Make Copycat York Peppermint Patties
- Make sure the filling is the right texture.
You’re looking for a stiff dough that isn’t sticky or tacky. If it’s still a bit wet, mix in a little more powdered sugar at a time until it reaches the right consistency.
But don’t make it too stiff! You should still be able to roll it into balls, then flatten them into discs without too much effort.
- Freeze before dipping.
Those creamy discs are incredibly delicate!
Between the heat from your hands and the warm, melted chocolate, they’ll melt pretty fast if they aren’t frozen solid all the way through.
Just don’t leave them in the freezer for too long or they’ll form ice crystals. If that happens, you’ll need to start over with a fresh batch.
- Melt the chocolate slowly.
Longer does not equal faster when it comes to melting chocolate of any kind. Work in 30-second bursts in the microwave, stirring between each.
It will take a few rounds, but eventually you’ll be able to stir out the last few lumps by hand using the heat from the already-melted almond bark.
- Add some decorations!
This step is optional, but I love adding some sprinkles to make these peppermint patties a bit more festive.
Colorful sanding sugar sparkles when it catches the light, while themed sprinkles are perfect for holidays.
Storing and Freezing Homemade Peppermint Patties
Keep peppermint patties in the refrigerator until serving so they don’t melt or soften too much.
Store in an airtight container with parchment between each layer. They will keep for up to 2 weeks.
You can also freeze these treats for up to 2 months! Thaw on the counter for a quick treat, or transfer a larger batch to the fridge to soften.
Kitchen Tools You Will Need
- Stand mixer or large mixing bowl with hand mixer for making the creamy filling.
- Baking Sheets lined with parchment paper
- Microwave-Safe Bowl – Not only does it make melting chocolate easier, but you can use it to quickly steam vegetables too!
Peppermint Patties Recipe FAQ
That is a peppermint-flavored cream that is dipped in melted chocolate to create the perfect flavor combination.
While the official recipe is a secret, the center of our homemade peppermint patties is made with sweetened condensed milk, powdered sugar, and peppermint extract.
Yes, with a catch. You can make as many of those creamy centers as your heart desires, but dip no more than a dozen at a time.
The chocolate almond bark will thicken and harden as it cools, and if you make a larger batch, your peppermint patties will start to look a little funky.
The easiest (and fastest) way is to drop the filling discs in by hand, then use a fork to flip and remove them.
If you try to flip and remove them by hand, some of the chocolate will come off and they’ll be covered in fingerprints.
You could also poke a toothpick or dipping tool into the side of a disc, then twirl it in the chocolate. But you’ll leave a mark when you try to remove it.
Enjoy!
With love, from our simple kitchen to yours.
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Peppermint Patties
Ingredients
- 3/4 cup sweetened condensed milk
- 1 1/2 teaspoons peppermint extract
- 4 cups powdered sugar
- 1 pound chocolate almond bark
- sprinkles, optional
Instructions
- In a large bowl mix together the sweetened condensed milk and peppermint extract.
- Next using an electric mixer slowly start to mix in your powdered sugar.
- You are looking for a stiff dough that is not sticky.
- Once your dough is formed you can begin to roll your dough into balls and place them on a parchment lined tray.
- Gently flatten the balls down into a thick disc shape.
- Place the tray into the freezer.
- Let the patties freeze for about an hour.
- When you are ready to dip, melt your almond bark in 30 second intervals in the microwave until all melted and smooth.
- Working quickly, dip the peppermint patties into the chocolate.
- Gently shake off any excess or scrape it off the bottom on the side of the bowl.
- Place back onto the parchment paper and immediately top with sprinkles if desired.
- I like to keep these in the fridge until serving to make sure they stay nice and firm.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2023
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Who ever knew these were so easy to make. They are deliciously addictive so next time I will double the recipe!
Hi Sandy!
We’re so glad that you enjoyed it.
TSRI Team Member,
Devlyn
What does the recipe yield?
Hi Jennifer!
It should yield 12. If you choose to make them smaller/bigger, it will yield more/less! Hope this helps.
TSRI Team Member,
Devlyn