How to Make Copycat Peppermint Patties

When you're searching for a sweet treat, look no further than this copycat peppermint patty recipe—just as good as the candy itself!

Who doesn’t love the refreshing flavor of a peppermint patty cloaked in dark chocolate? And who wouldn’t love this classic candy recreated with homemade ingredients—perfect for the holidays? Seriously, a copycat peppermint patty recipe is just what you need. These patties are easy to make—they take less than 20 minutes!—and they freeze super well (just like these tasty cookie recipes).

What’s in a Peppermint Patty?

A York Peppermint Patty has a fluffy, semi-solid sugar center with a hint of cool peppermint that’s encased in a hard bittersweet chocolate outer shell. These two textures contrast to create a little interest in each bite and the flavors meld together for a perfect mint chocolate experience, not too bitter or too minty. (If you love mint chocolate check out these 48 desserts!)

Copycat Peppermint Patty Recipe

Intgredients

Yields 5 dozen.

Psst…. You can bookmark this recipe here.

Step 1: Form the Filling

In a large bowl, combine the first four ingredients. Add evaporated milk and mix well. Roll into one-inch balls and place on a waxed paper-lined baking sheet. Flatten with a glass to 1/4-inch thickness. Cover with another sheet of waxed paper and freeze for 30 minutes.

Step 2: Prep for Dipping

Microwave chocolate chips and shortening on high until melted; stir until smooth. Dip patties, allowing excess to drip off. Place on waxed paper; let stand until set.

Step 3: Garnish for the Occasion

While the chocolate shell is setting, sprinkle the patties with a garnish of your choice. I love colorful sprinkles for the job, pink and red for Valentine’s Day, rainbow for a birthday celebration, you get the idea.

If you’re in a decorating mood, you can take the garnishing to the next level with a white chocolate drizzle dyed with a bit of food coloring. Nothing says “mint flavored” like a little bit of green food coloring. Just make your you’re using the right kind of food coloring to keep your chocolate smooth!

Now that you know the secret to the big-batch confection, try these dessert recipes that are made to feed a crowd.

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Mandy Naglich
Mandy is a food and beverage writer with bylines at WNYC, Munchies, Mic and October. She's a Certified Cicerone and award-winning homebrewer living, writing and cooking in New York City.