Excellent!! I used a mix of dark & milk chocolate chips w/ a little shortening instead because I'm not a fan of chocolate candy coating. I also added more peppermint - I like them strong! I experimented which turned out awesome: after I made the batch, I halved it. In one of the halves, I added a 1/4 cup dark chocolate baking cocoa, a tsp. more peppermint, and a splash of milk to get the right consistency. These double-chocolate patties turned out fantastic!! I was pretty unsuccessful at the dipping so I ended up just slavering each side with the melted chocolate. I used my finger to make swirl patterns. Turned out quite pretty!

Reviewed On: Dec. 19, 2011

Excellent recipe! I made a few modifications based on the other reviews and did a few of my own embellishments: used 1 1/4 tsp cinnamon, 1/4 tsp allspice, 1/4 tsp nutmeg, used brown sugar instead of white, and replaced the milk with pumpkin pie liquor :). Baked for 10 mins at 375.

Reviewed On: Oct. 30, 2011

Fan-frickin'-tastic! I took the advice of a few others and used 2 tbsp of vinegar and extra cocoa powder - and I added 2 extra ;) (I used Caribbean cocoa.) I also added a 1/2 tsp of cinnamon and used cake flour instead. I was a little nervous about how watery the batter seemed, but it turned out just right - very moist! I topped with ganache from another recipe on this site and sprinkled pecan chips over it. SO DELICIOUS. I will make this again and again.

Reviewed On: Mar. 27, 2011