Peppermint Patties

Photography, TANGO Food Styling, Véronique Gagnon-Lalanne | Prop Styling, Caroline Simon

These refreshing bite-size desserts are easy and fun to make—no oven required!

  • Prep time 20 minutes
  • Total time 30 minutes
  • Portion size 18 servings
  • Credits : Canadian Living Magazine



Line two baking sheets with parchment paper. In bowl, using electric mixer on low speed, beat condensed milk with peppermint extract and 2 cups of the icing sugar. On medium speed, gradually add remaining icing sugar and mix until soft, fondant-like dough forms. Transfer bowl to freezer for about 5 minutes.

Lay sheet of parchment paper on work surface; lightly sprinkle with 1 to 2 tsp of the icing sugar. Place dough on top; sprinkle with remaining icing sugar. Roll out dough to 1/2-inch thickness. Using 1 1/2-inch round cookie cutter, cut out 18 circles. Place circles on one prepared baking sheet; freeze for 15 minutes.

Meanwhile, in microwave- able bowl, heat chocolate chips and oil on High, stirring every 20 seconds, until chocolate has completely melted, about 1 minute. Let temper slightly, about 3 minutes. Working with six dough circles at a time, using fork, dip each patty completely in chocolate; transfer to second prepared baking sheet. Scatter sprinkles over top, if using. Let chocolate set for about 10 minutes before serving or storing. (Make-ahead: Can be stored in airtight container and refrigerated for up to 2 weeks or frozen for up to 3 months.)


Nutritional facts PER PATTY about

  • Iron 0.7 mg
  • Fibre 1 g
  • Sodium 20 mg
  • Sugars 43 g
  • Protein 2 g
  • Calories 250
  • Total fat 7 g
  • Cholesterol 5 mg
  • Saturated fat 4 g
  • Total carbohydrate 45 g
Share X
Baking & Desserts

Peppermint Patties