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home > recipes > candy / snacks > peppermint patties 2
The filling for this recipe is derived from LeiG's recipe for Peppermint Patties. This is a minor modification of that and includes layers of chocolate on the top and bottom. Please disregard the comments I left regarding that recipe on 1/17/2001. I've made LeiG's recipe a number of times and have learned to keep it close to the original! 2 bags (11 1/2 - 12 ounces each) dark chocolate chips 14 oz can sweetened condensed milk 2 teaspoons peppermint extract 1 1/2 to 2 16-oz packages confectioners' sugar 1. Lay a single layer of plastic wrap along the bottom of a 9x9 baking dish. Set aside. 2. Melt half of the chocolate chips over a double-boiler. Evenly coat the top surface of the plastic wrap which is lying on the bottom of the baking dish. Refrigerate. 3. Mix the condensed milk and peppermint extract in a large bowl or a stand mixer using the dough hook. While mixing on low speed, gradually add the sugar until the mixture resembles dough. You're done mixing when the "dough" holds its shape but doesn't stick. 4. Retrieve the baking dish from the refrigerator and apply a thick but even coating of the white "dough" on top of the hardened chocolate. Refrigerate for about an hour. 5. Melt the remaining chocolate the same way as before and apply an even coating over the minty filling. Refrigerate. Cut and serve.

Peppermint Patties 2


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(posted May 17, 2009)

The filling for this recipe is derived from LeiG's recipe for
Peppermint Patties. This is a minor modification of that and includes layers of chocolate on the top and bottom.

Please disregard the comments I left regarding that recipe on 1/17/2001. I've made LeiG's recipe a number of times and have learned to keep it close to the original!

2 bags (11 1/2 - 12 ounces each) dark
chocolate chips
14 oz can
sweetened condensed milk
2 teaspoons
peppermint extract
1 1/2 to 2 16-oz packages confectioners'
sugar

1. Lay a single layer of
plastic wrap along the bottom of a 9x9 baking dish. Set aside.

2.
Melt half of the chocolate chips over a double-boiler. Evenly coat the top surface of the plastic wrap which is lying on the bottom of the baking dish. Refrigerate.

3. Mix the
condensed
milk and peppermint extract in a large bowl or a stand mixer using the dough hook. While mixing on low speed, gradually add the sugar until the mixture resembles dough. You're done mixing when the "dough" holds its shape but doesn't stick.

4. Retrieve the
baking dish from the refrigerator and apply a thick but even coating of the white "dough" on top of the hardened chocolate. Refrigerate for about an hour.

5.
Melt the remaining chocolate the same way as before and apply an even coating over the minty filling. Refrigerate. Cut and serve.


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