Description
This York Peppermint Patty Copycat recipe delivers the classic cool, minty center and smooth chocolate coating you love, all made fresh at home with simple ingredients. These homemade patties are perfect for gifting, parties, or enjoying as a deliciously refreshing treat any time.
Ingredients
Units
Scale
Peppermint Filling
- 3/4 cup sweetened condensed milk (a little more than half a can)
- 2 teaspoons peppermint extract
- 1/2 teaspoon vanilla extract
- 4 cups powdered sugar, plus extra for rolling out
Chocolate Coating
- 1 cup semi-sweet (60%) chocolate chips
Instructions
- Prepare Work Station: Sanitize your work surface and dust it generously with powdered sugar. To minimize mess, lay down sheets of cling wrap as your workspace. Prepare a baking sheet lined with parchment or wax paper—this will be where you place the cutout patties.
- Make Peppermint Patty Dough: In a mixing bowl, combine the sweetened condensed milk, peppermint extract, and vanilla extract. Using a hand mixer or stand mixer, blend until well mixed. Gradually add the powdered sugar in portions, mixing until a thick, moldable dough forms. If needed, add more powdered sugar for the right consistency.
- Knead and Shape the Dough: Turn the dough out onto the powdered sugar-dusted surface. Knead lightly, adding more powdered sugar if it becomes sticky or too soft, until you have a firm dough. Coat a rolling pin in powdered sugar and roll the dough out to 1/4-inch thickness. Use a cookie cutter to cut out rounds, transferring them to the prepared baking sheet. If needed, gather scraps, re-roll, and cut more rounds.
- Chill Patties: Place the baking sheet in the freezer for about 20 minutes to chill and harden the patties. This helps them hold their shape when dipping in chocolate.
- Temper Chocolate: Place 2/3 of the chocolate chips in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until nearly melted (about 1 minute total). Stir until smooth and temperature is 100–110°F, microwaving for an extra 10 seconds if necessary. Gradually add the remaining chocolate chips (seeding), stirring until completely melted and the chocolate is cooled to 84–91°F and shiny. This process tempers the chocolate for a glossy finish.
- Dip Patties in Chocolate: Using a fork, dip each chilled patty into the melted chocolate, ensuring it is completely coated. Tap the fork gently on the bowl to allow excess chocolate to drip off. Place each coated round back onto the lined baking sheet.
- Set and Store: Allow the chocolate to harden at room temperature, or transfer the patties to the fridge or freezer for a few minutes to set quickly. Once fully hardened, wrap each patty in foil for a classic York Patty look. Store in an airtight container at room temperature or in the fridge.
Notes
- Adjust powdered sugar as needed to achieve a dough that holds its shape without being sticky.
- Proper tempering of the chocolate ensures a shiny, snappy coating and prevents melting in your hands.
- For a more intense mint flavor, use pure peppermint extract.
- These patties can be wrapped in foil for gifting or presentation.
- Keep patties chilled for longer freshness, especially in warm climates.
Nutrition
- Serving Size: 1 patty
- Calories: 75
- Sugar: 12g
- Sodium: 16mg
- Fat: 2g
- Saturated Fat: 1.2g
- Unsaturated Fat: 0.7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.3g
- Protein: 0.4g
- Cholesterol: 1mg
