Scale

Peppermint Filling:

2 ½ cups powdered sugar

2 tablespoons unsalted butter, softened

2 tablespoons heavy cream or milk

1 teaspoon peppermint extract

Chocolate Coating:

12 oz semi-sweet or dark chocolate

1 tablespoon coconut oil or butter

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1. Mix filling ingredients until a smooth dough forms.

2. Roll dough to ¼-inch thickness between parchment paper.

3. Cut into small rounds and place on tray.

4. Chill patties in the fridge for 30 minutes.

5. Melt chocolate with coconut oil until smooth.

6. Dip chilled patties into chocolate; let excess drip off.

7. Place on parchment paper and let set.

8. Chill briefly until firm before serving.

9. Store in an airtight container.

Use plant-based butter and dairy-free chocolate for a vegan version.

Adjust peppermint extract to taste — it’s strong.

Freeze patties for longer storage, up to 2 months.