Creamy Peppermint Patties Recipes

CREAMY PEPPERMINT PATTIES

Steps:

• Beat cream cheese and extract until smooth. Gradually add confectioners' sugar, beating well., Shape into 1-in. balls. Place on waxed paper-lined baking sheets. Flatten into patties 1-1/2-1-3/4 in. in diameter. Cover and refrigerate until chilled, about 1 hour., In a microwave, melt chips and shortening; stir until smooth. Cool slightly. Dip patties in melted chocolate, allowing excess to drip off; place on waxed paper until set. Store in the refrigerator.

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.

CREAMY DREAMY PEPPERMINT PATTIES

Steps:

• Place cashews in a bowl and cover with water. Let soak overnight, or for at least 2-3 hours. If your blender isn't great at blending things smooth, I suggest soaking overnight for the best results.
• Drain and rinse the cashews after soaking.
• Add the cashews, melted coconut oil, agave, milk, and peppermint extract into a high-speed blender. Blend on the highest speed until completely smooth. This can take a couple minutes.
• Line a baking sheet with parchment paper and grab mini cupcake/candy liners. Add a half tablespoon of filling into each liner. Place on the baking sheet. Repeat until you don't have any filling left (you should get about 22-25). Freeze, uncovered, for 20-35 minutes, or until firm to the touch.
• After freezing, quickly pop the patties out of the cupcake liners and set each on top of their respective liner. Return to the freezer for 10 minutes to firm up even more.
• Meanwhile, melt the chocolate and coconut oil in a small pot over the lowest heat. When half of the chips have melted, remove it from the heat and stir until all the chips are melted. Allow the chocolate to cool slightly for a few minutes before dunking the patties.
• Remove the patties from the freezer and dunk them into the melted chocolate with a fork. Tap the side to shake off excess chocolate and place on parchment paper. Do this step as quickly as possible so the patties don't melt. Update: Some of you are having trouble with the chocolate thickening up as you do this step. If this happens, I suggest heating the chocolate again over low heat to thin it back out. The cold peppermint patties are probably causing it to thicken with time. Another option is to just drizzle the chocolate on top of the patties.
• Return the patties to the freezer until set, for about 10 minutes, until the chocolate coating is firm. Store leftover patties in the freezer/fridge until ready to enjoy!

PEPPERMINT CREAMS

Steps:

• Sieve the icing sugar into a large bowl. Add a little of the egg white and a few drops of the peppermint essence and mix really well. You want the mixture to come together as a soft dough, so keep adding a little egg white until this starts to happen (you might not need to use all of it). Taste the mixture and add more peppermint essence if desired.
• Divide the mixture into 20 small balls, then flatten them gently with your fingertips into discs.
• Place baking parchment on a large board or tray and space out the discs. Meanwhile, tip the chocolate into a microwavable bowl and heat in 30 second intervals in the microwave until melted, stirring after each blast. Once melted, leave the chocolate to cool for 5-10 mins then carefully dip the peppermint creams in the melted chocolate until they are half coated. Lay them back on the baking parchment to set for 3-4 hours or overnight.

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.

CREAMY PEPPERMINT PATTIES

Steps:

• In a large bowl, beat the cream cheese and extract until smooth.
• Gradually add confectioners' sugar, beating well.
• Shape into 1-inch balls and place on wax papper.
• Flatten into patties and refrigerate about an hour.
• In a microwave, melt the chips and shortening stirring every 30 seconds.
• Dip patties into the melted chocolate and place back on wax paper.
• Store in the refrigerator.

PEPPERMINT CREAMS

Steps:

• In large bowl, whisk egg white until frothy, but not stiff. Stir in confectioners' sugar and peppermint extract. You may need to knead it with your hands. If you wish to add food coloring, knead it in, and keep kneading until the color is evenly distributed.
• Line a cookie sheet with parchment paper. Form the dough into small balls, place on cookie sheet and flatten slightly. Cover and let sit overnight in a cool, dry place, until set.

VEGAN PEPPERMINT PATTIES

Steps:

• Add the powdered sugar to a mixing bowl along with the vegan condensed milk and peppermint extract and mix in until you have a big ball of dough. If it seems like it won't come together, get in there with your hands and form it into a ball of dough. It will be quite firm and not sticky.
• Break off even pieces of the dough and roll it into balls and place the balls onto a parchment lined baking tray. Then flatten the balls with your hands into flattish rounds. Alternatively you can flatten them with the base of a glass. Place into the freezer for an hour to firm up.
• Break the chocolate into pieces and add to a microwave safe bowl along with the coconut oil. Microwave in 30-second intervals bringing it out to stir every 30-seconds until the chocolate is melted.
• Dip the peppermint patties into the chocolate, using two teaspoons to lift them out and place them back onto the parchment lined baking tray.
• Sprinkle some chocolate jimmies on top if you like (optional) and place into the fridge to set.
• Keep them stored in the fridge and serve directly from the fridge or the chocolate will melt.

CREAMY VEGAN PEPPERMINT PATTY SMOOTHIE (PALEO)

Steps:

• Add cauliflower, almond milk, almonds, dates and peppermint extract to a high speed blender. Add any desired smoothie boosters to the blender as well. Blend on the highest speed for at least 30 seconds until smooth and creamy.
• Add 1 cup of ice and blend again until smooth. Taste and add another cup of ice if a frostier smoothie is desired (I love a frosty smoothie personally and always add the second cup of ice). Blend again until perfectly smooth and creamy. Pour into 2 glasses and garnish as desired. I love to add a chocolate drizzle overtop for an authentic chocolate/peppermint combo.