My sister, Jennie, is an excellent baker and cook, so it’s unsurprising that whenever we go to visit her and her family I usually leave with recipes that I want to make and share on here. These homemade peppermint patties are something that she made when we stayed with her and her family for Christmas one year, and I love them! I mean, my love for all things chocolate & mint is well established already. Case in point: Dark Chocolate Mint Chip Cookies, Chocolate Peppermint Blossoms, and Fudgy Frosted Chocolate Mint Brownies to name just a FEW of my favorites. But the creamy, firm but soft centers of these copycat York peppermint patties are minty sweet perfection. And the thin (but not too thin) layer of dark chocolate on the outside is the perfect compliment. Plus, they are an easy Christmas candy recipe that is fun to make because you aren’t worrying about cooking caramels or burning fingers with molten sugar or anything. If you are planning a candy-making day during the holiday season, be sure to also check out our Oreo Balls, Rolo Pretzels, and Peppermint Marshmallows.
Why this recipe works
It’s just six ingredients and no baking or candy thermometers involved! We tested other popular versions including ones made with sweetened condensed milk and found that a combination of evaporated milk, light corn syrup, and coconut oil produced the best flavor and texture. You can do it in stages by making the creamy centers one day and dipping them the next if you are going to be in a time crunch or you are planning a candy-making day. These honestly taste EVEN BETTER than real York peppermint patties because they are fresher and the chocolate is better on the outside.
Ingredient Notes
Chocolate: I love, love, love the Ghiradelli dark chocolate melting wafers. They melt easily in the microwave and have wonderful flavor. Plus, they set up beautifully with a wonderful snap to the chocolate. Coconut oil: If you don’t have coconut oil on hand, you can replace it with an equal amount of shortening instead. Peppermint extract: I’ve learned over the years that not all peppermint extracts are alike. The one that we like best for flavor is the McCormick’s peppermint extract (not the mint extract, which tastes more like spearmint).
How to Make This Recipe
Recipe Tips
Don’t skip the chilling stage: Freezing the centers for 20 minutes before dipping makes them easier to dip and helps set the chocolate quicker on the outside. Storage: These will be fine kept in an airtight container on the counter at room temperature for 5-7 days. Or store for 2 weeks in the fridge. Freezing: Peppermint patties freeze really well for 3-4 months. I love to eat them straight out of the freezer for a cool treat! Flavor variations: You can actually flavor the centers with any extract you like like lemon, cherry, or orange just be switching out the peppermint extract. Also, you could dip these in milk chocolate or even white chocolate if you prefer! Decoration: Sprinkle them with chocolate or colored jimmies, crushed candy canes, or drizzle with melted white chocolate for contrast.
More Easy Candy Recipes
Rolo Pretzels Candy Coated Crispix Mix Chocolate Covered Pretzel Rods Creamy Easy Chocolate Fudge
Buckeyes Recipe
Easy Peppermint Bark Recipe
Peppermint Bark Caramel Corn
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
