Best 5 White Chocolate Peppermint Patties Recipes

WHITE CHOCOLATE PEPPERMINT BARK

Steps:

• Line an 11x17-inch baking sheet with parchment paper.
• Melt white chocolate chips in a microwave-safe glass bowl on 50% power for 3 minutes. Stir well until bowl is no longer warm. Heat for 3 minutes more; stir. Heat for 1 minute more and stir; repeat as necessary until chocolate is completely smooth.
• Stir candy canes and peppermint oil into the melted chocolate until well combined. Spread onto the prepared baking sheet. Smooth with a spatula. Refrigerate until set, 30 minutes to overnight. Break into pieces and store in an airtight container.

PEPPERMINT PATTIES

Steps:

• In a large mixing bowl, combine condensed milk and peppermint extract. Beat in enough confectioners' sugar, a little at a time, to form a stiff dough that is no longer sticky. Form into 1 inch balls, then place on waxed paper and flatten with fingers to form patties. Let patties dry at room temperature two hours, turning once.
• In a medium saucepan over low heat, melt chocolate with shortening, stirring often. Remove from heat. Dip patties, one at a time, into chocolate by laying them on the tines of a fork and lowering the fork into the liquid. Let cool on waxed paper until set.

PERFECT PEPPERMINT PATTIES

Steps:

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

PEPPERMINT PATTIES

Steps:

• Combine the sweetened condensed milk and peppermint extract.
• Slowly add the powdered sugar and beat.
• Knead on a surface sprinkled with more sugar until dough is stiff.
• (The stiffer the better when it come to the dipping part!) Add more sugar while kneading if the dough is sticky.
• Roll 1/4 inch thick.
• Cut into approximately 1 1/4 to 1 1/2 inch circles. If they are much bigger than that they fall apart when you dip them.
• My girlfriend said she uses a screw-off wine bottle cap!
• Let the cut patties dry for at least 2 hours on *each* side. They need to be really dry.
• Melt chocolate & shortening it a double boiler; stirring constantly until smooth. Using 1 Tbls of shortening for every 6 oz. of chocolate. Keep chocolate hot for dipping.
• Dip patties in melted chocolate. The method my friend has found to work best: she places them on a long 3-tined fork, puts them in the chocolate (it should be no more than 1 1/2 inches deep), flips them over to coat the other side, lifts them out again with the fork underneath the patty, shakes the fork to shake off the excess chocolate & then places the patty on waxed paper to harden.

WHITE CHOCOLATE PEPPERMINT PATTIES

Steps:

• Preheat the oven to 325°F
• In a sifter, combine the flour, baking powder, and salt.
• Sift onto a large piece of wax paper and set aside until needed.
• Heat 1 inch of water in the bottom half of a double boiler over medium heat.
• With the heat on, place the white chocolate in the top half of the double boiler.
• Use a rubber spatula to stir the chocolate until completely melted and smooth, about 4 minutes.
• Transfer the melted white chocolate to a 1-quart bowl and set aside until needed.
• Place the granulated sugar and butter in the bowl of an electric mixer fitted with a paddle.
• Beat on medium for 4 minutes until smooth.
• Use a rubber spatula to scrape down the sides of the bowl, then continue to beat on medium for 2 more minutes until very smooth.
• Add the egg and the vanilla extract and beat on medium for 1 minute until combined.
• Scrape down the bowl.
• Add the melted chocolate and beat on medium for 1 minute until combined.
• Scrape down the bowl.
• Add the sifted dry ingredients and mix on low until incorporated, about 30 seconds.
• Add the chopped peppermint candy and mix on low until incorporated, about 30 seconds.
• Remove the bowl from the mixer and use a rubber spatula to finish mixing the dough until thoroughly combined.
• Using a heaping tablespoon of dough for each cookie (approximately 1/2 ounce), portion 12 cookies, evenly spaced, onto each of 3 nonstick baking sheets.
• Place the baking sheets on the top and center rack of the preheated oven and bake for 9 minutes until lightly golden brown around the edges, rotating the sheets from top to center halfway through the the baking time (at that time also turn each sheet 180 degrees).
• Remove the cookies from the oven and cool to room temperature for 30 minutes.