Peppermint Patties

Everyone has a favorite candy, right? You might be a Kit Kat girl or an Almond Joy guy. Me? I am a York Peppermint Patty girl. You’ve probably heard this rule of thumb – never go to the grocery store hungry. You know why that is, right? It’s because if you go to the grocery store hungry you are going to pick up your favorite candy bar while waiting in the checkout line. The cashier will say “do you want this with you”, you will say “yes, thank you”. You will load the groceries into the car, and then you will eat said candy bar on your way home. I’m not speaking from experience, I’m just telling you what a friend told me. 

There is no shame in downing a candy bar every once in a while, just don’t flip over the food label and read the ingredients. If you do, you’ll notice you can’t pronounce at least 4 of them. If you want to enjoy a candy bar every once in a while, at least try to make it somewhat healthful.

Friends, this peppermint patty recipe is out of this world. I’m not kidding. It tastes like the real deal, but with far fewer ingredients. And the preservative I am using in it, well, it’s called the freezer. There isn’t anything added to this recipe to preserve the shelf life, so store them in the freezer. That’s only if you don’t eat the whole batch in the first few days. Again, not speaking from experience.


  • 2 1/2 cups of powdered sugar
  • 2 Tbsp. butter, softened
  • 2 tsp. peppermint extract
  • 2 Tbsp. half and half
  • 1 cup dark chocolate melting wafers


  1. In a mixer, combine all ingredients except dark chocolate wafers
  2. Mix ingredients until they resemble to consistency of play-doh, the mixture should NOT be sticky
  3. Once mixed to the correct consistency, scoop out the mix and lay it on a piece of parchment paper
  4. Form the mixture into a log, roll the parchment paper around the mixture log and place into the refrigerator for 1 hour
  5. Once the mixture is chilled, unwrap it and cut into small circle medallions (about 20-25 medallions)
  6. Heat the wafers in a double boiler until they are melted
  7. Dip the medallions into the melted chocolate and place them on a wax paper lined cookie sheet
  8. Cool for 1 hour
  9. Enjoy!
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