Chocolate Mint Patties Chocolate Mint Patties

Author: Canadian Living

Bittersweet chocolate enrobes soft peppermint discs to make treats even better than the similar ones you buy. 

  • Portion size 40 servings
  • Credits : Canadian Livng Holiday Cookbook: Fall 2009




In bowl, beat together butter, corn syrup, peppermint extract and salt; beat in 1-1/4 cups (300 mL) of the sugar.

Dust work surface with remaining sugar; turn out sugar mixture and knead until smooth and no longer sticks to hands. Wrap in plastic wrap and refrigerate for 1 hour.

Between sheets of icing sugar–dusted waxed paper, roll out mixture to scant 1/4-inch (5 mm) thickness. Using 1-1/2-inch (4 cm) round cutter, cut into rounds, rerolling and cutting scraps. Dust with icing sugar. Using offset spatula, transfer to waxed paper–lined baking sheets; refrigerate until firm, about 1 hour.

Coating: Line 2 additional baking sheets with waxed paper; set aside.

Keep tempered chocolate between 88 and 90°F (31 and 32°C) over hot water or heating pad.

Using 2 forks and working in batches of 6, dip mint rounds into chocolate; tap forks on edge of bowl to remove excess. Place on prepared baking sheets. Immediately sprinkle with candies. Refrigerate until chocolate is hardened, about 30 minutes. (Make ahead: Layer between waxed paper in airtight container and refrigerate for up to 2 weeks.)

Nutritional facts Per piece: about

  • Sodium 6 mg
  • Protein trace
  • Calories 59.0
  • Total fat 3 g
  • Potassium 0 mg
  • Cholesterol 2 mg
  • Saturated fat 2 g
  • Total carbohydrate 9 g


  • Iron 5.0
  • Vitamin A 1.0
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Chocolate Mint Patties