Who could forget the iconic commercial: Get the Sensation! York Peppermint Patty. Well, we’ve gone and done it. We’ve got the sensation of Peppermint Patties that is cool peppermint, dark chocolate and our favorite herb. And what sensations it brings.
This recipe comes to us from Tony, who has assured us these do not disappoint. A few of them (he made them bite sized) was enough to get him that wonderful buzzy feeling early this morning. So, let’s get our ingredients together.
2/3 cup sweetened condensed milk
4 cups confectioner sugar
1/4 tsp peppermint essential oil/extract – if using extract increase to 1 1/4 teaspoons
10 oz Ghirardelli Chocolate Chips (don’t skimp!)
2 tbsp coconut oil (infused with cannabis, if that’s your thing – or you want more of a thing)
3 ml favorite tincture (that’s 3 droppers full)
Coconut flakes – optional
This makes a rather stiff dough. You may prefer a hand mixer or you may decide to do it by hand and get your upper arm workout for the day. Whatever works for you.
Please, make sure you taste test your sugar/peppermint dough, and make sure it’s minty enough for you.
So, mix together the condensed milk, peppermint oil, and 2 cups of your confectioner sugar – taste test – minty enough? Too minty? You still have more sugar to put in, so keep testing it. Pour in the remaining sugar in 1/2 cup increments, mixing and tasting as you go along. You are looking for a stiff dough that is pliable and rather dry.
Dust a flat surface with confectioner sugar,and knead the dough a bit, just to get it smooth. Roll out to about 1/4 inch thickness.
Use a cookie cutter to cut out your “patties” from this dough. Dust it well with more of your confectionary sugar to keep it from sticking. Place each of the rounds on a wax sheet or parchment paper. Gather the scraps, roll them out, cut them, repeat until you have no more.
Freeze – some recipes say refrigerator – trust us – freeze them. It’s not that long – 10-15 minutes should be okay.
It’s time to melt your chocolate. Double boiler method is the best. Add 1 tablespoon of coconut oil to your chocolate, to thin it out and make it easier to dip your peppermint dough patties in. Stir to make it smooth and creamy. Now is the time – if you want to – to add in the tincture to the chocolate. We made 20 without and 20 with.
Get your cold patties out of the freezer – working quickly – coat them in the chocolate, making sure that they are fully covered. Work quickly – because they do get soft fast. If they do get too soft, toss them back in the freezer for a few minutes and get going. The yield is about 40. Optional: sprinkle coconut flakes over the top
Now, if your tolerance is higher, you can always use more tincture. If your tolerance is lower, use less. Once again, this is one of those recipes that your personal tolerance level is going to control how much tincture you want to use.
Now, who wants to lick the bowl and the spatula.