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York Peppermint Patties Clone


Just dipped patties

Just dipped peppermint patties

For Mary Carol, a reader who used to make her favorite peppermint patties from a frosting mix, which is no longer available. Mary Carol said the main ingredient was confectioners sugar, so I think I can help her with my recipe.

Here’s a favorite recipe from a gifts from the kitchen class I taught several years ago.  Now I usually chill them before pattying them out but you could do that right after you roll them into balls and then refrigerate until very firm. That’s important so that when you dip them into the coating, the coating sticks pretty quick.


Add the milk in smaller increments until you get the right consistency.

1 pound confectioners’ sugar
3 tablespoons unsalted butter, softened
2-3 teaspoons peppermint extract – go to taste – or a few drops of peppermint oil
1/2 teaspoon vanilla
Up to 1/4 cup evaporated milk – start adding a little at a time and go from there – don ‘t add all of it at once

Chocolate coating:
12 oz good quality semisweet chocolate chips
2 teaspoons  solid shortening like Crisco

Combine confectioners’ sugar, butter and both extracts. Add half the milk and mix well. Mixture should be a pliable dough, not sticky. If you need more milk, starting adding it a little at a time. Roll into 1” balls (use a 1” or 1-1/2” ice cream scoop if you want) and place on sprayed or parchment lined cookie sheet. Chill for 20 minutes. Flatten with glass to about 1/4” thickness. Chill for 20-30 minutes.

Melt chocolate chips and shortening. Let cool a bit but keep it warm enough so that it will flow over the patties. Dip patties, using a fork to dip them quickly into the chocolate. Place on sprayed cooling rack under which you have placed a cookie sheet to catch drippings to harden either at room temperature if the room is cool or in the refrigerator. Makes about 40. Store in airtight container in refrigerator.


Patties can be made ahead up to the point of dipping, and frozen. Thaw only slightly before dipping.

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