I do love my junior mints & york peppermint patties so when I stumbled upon this tasty recipe, I needed to try it. I made a double batch so I could serve some up at my new year’s eve party & our staff celebration this Saturday.
These are fairly easy to make & were a big hit at our party. They are very rich so keeping them a small size is a good idea.
Here’s what you need:
2 cups powdered sugar
1 1/2 tablespoons unsalted butter, softened
3 tablespoons evaporated milk
1/2 teaspoon vegetable oil
1/4 teaspoon vanilla extract
1/4 teaspoon of peppermint extract
1-2 cups chocolate chips
1 teaspoon of crisco
I added a little extra evaporated milk & vegetable oil to the original recipe because it was just too dry & made a big powdery mess.
It might be a good idea to place the mixing bowl in the sink when you first start mixing since there is so much powdered sugar to blend with a small amount of liquid.
Gus definitely helps me keep the floor clean of any crumbs or powdered sugar sprinkles.
Roll the mint mix into a ball & press into a patty, then place them in the freezer to harden.
Put the crisco in the chocolate chips & microwave until melted. Once the patties are firm, dip them into chocolate & place them on waxed paper. If you have extra chocolate left over, drizzle across for a little fancier look. Then place in freezer.
My double batch made around 30 patties & oh did they taste gooood!
These also could be fun for Valentine’s Day treats tied with a silly saying like… you & me are mint to be
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