Today I made a batch of peppermint patties. These are luscious, rich, minty treats that are just too easy to make. A little goes a long way with these!
12 cups confectioner's (powdered) sugar
1 14 oz. can sweetened condensed milk
Melt 1 cup butter
3/4 tsp. peppermint oil (not extract, OIL. You can find the exact size bottle needed in cake decorating supply stores)
2 12 oz. bags semi-sweet chocolate chips
8 TBSP. solid white shortening
I know, it sounds like nothing but fat with the butter and shortening, but these are so rich you really can't (read: shouldn't) eat more than one per sitting so the fat stretches itself out.
Cool the melted butter to room temperature. Stir together the sugar and milk. It will be dry and lumpy till you add: the butter and peppermint extract and mix, ending with kneading the mixture. It should look and feel like PlayDoh. Roll into whatever size balls you want - large as a walnut or small as a...well, smaller than a walnut. Then flatten into a disk. Put on a parchment or plastic lined cookie sheet in rows. You can put them really close together, then I put another piece of plastic on top and layer the next row so I'm using just one cookie sheet. Cover and refrigerate overnight.
Melt the chocolate chips and solid white shortening (Crisco here) slowly together. Drop a pattie into the chocolate, scoop out with a fork, dangle some of the chocolate off and carefully put on a cookie sheet lined with parchment or plastic. Here's where you need more than one cookie sheet. You can't stack them at this stage. I put them out on the unheated back porch to set the chocolate then layer them in tins with plastic wrap between each layer.
I know it sounds complicated but you can make these in less than an hour's actual hands on time even if it's over two days. I like that part, actually. The first batch I made sat in the fridge for several days till I got to the chocolate part. Keep them covered, though, so they don't form a crust in the fridge.