Reviewed: Oct. 2, 2009

We loved these! I made them exactly as the recipe and they turned out perfect!

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Maryam

Cooking Level: Expert

Home Town: Fort Collins, Colorado, USA

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Reviewed: Sep. 15, 2009

I'm not a huge PP fan, but my wife is so i figured i would make these for her for a surprise. Well lets say I love peppermint patties now!! Everyone loved them, i almost had to beat the kids off with a wooden spoon to keep them from swipping all the dough.

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will

Cooking Level: Expert

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Reviewed: Aug. 25, 2009

Wonderful recipe. Try the suggestion of using damp hands to roll the balls but, not too damp. Big help! Also, instead of air dry the flaten discs were placed in the freezer about 20 minutes. I only took a few out at a time to dip in chocolate. As another person suggested let the chocolate cool a few minutes before dipping. This worked perfectly. You can use a tad bit more of shorting to loosen the mix if necessary. Hershey Special Dark Chips were used. Yummy!!

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inounvme

Cooking Level: Expert

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Reviewed: May 25, 2009

I love this Recipe!! For added fun last Christmas I devided the recipe and used food coloring to make half of them red and half green, then only dipped them in the chocolate half way- festive and delicious!!!

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SarahNicole131

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Reviewed: Apr. 24, 2009

They are great! This was my first experience dipping anything into chocolate and I think I should have made them thicker and smaller because they began to melt once I dipped them into the chocolate. So I ended up brushing on the chocolate and they came out good, not professional looking but who cares as long as they taste good and were presentable, but kids and hubby didn't care and loved them. I ended up freezing them once I put the chocolate coating on and are pulled out of the freezer as they are eaten. Still gave it five stars because they were delicious.

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Epicurelady

Cooking Level: Expert

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Reviewed: Apr. 8, 2009

These are really good. And it makes alot.I used the whole can of milk, put a little more extract [1\2 tsp?] and about a cup or so more sugar. I was doing heaping TBSP's. after awhile to get the right texture. I made mine small, dime size, then flattened. I just let them air dry. By the time I was done making and flattening, and melting chocolate, I started at the beggining of my mints to start dunking, I just dropped one in [so the bottom had chocolate] picked up with a fork, used a spoon to pour choco. on top of mint, then tapped the side of my pan to tap off extra chocolate, dried on parchment paper. Excellent. Will make again.

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Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Apr. 5, 2009

These were excellent!

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Nicole

Cooking Level: Intermediate

Home Town: Danville, Virginia, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Mar. 15, 2009

After a few snaffus, the end result was great. I read many of the reviews, so I knew to chill the mint before trying to dip it in the chocolate. But no ones mentioned in the previous reviews that the choc chips gave them any trouble. Mine came out TERRIBLE. The chips melted with the shortening resulted in a goopey, grainy mess. I threw the chocolate away, went back to the grocery store and bought the melting chocolate (almond bark chocolate) that I use to dip pretzels and such. I microwaved it and it worked fine. I won 2nd place at a cooking contest party! They really are delicious if you skip the chips and shortening and stick with good ole' melting chocolate. Everyone loved them!

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ali4474

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Reviewed: Feb. 21, 2009

These are great. Only need 3.5 cups of the sugar. Makes so many! But I noticed that they get stale a little quicker than I liked (and I did wrap them in candy foils).

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LTISONE

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Cookeville, Tennessee, USA

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Reviewed: Feb. 21, 2009

Taste is good but I found the dipping didn't work at all. I had to freeze them for a half hour - an hour first and them they worked fine. This could be because my pepermint dough was on the soft side but I wouldn't change that because the softer dough made for goeier tastier patties. ( i didnt use anywhere close to the amount of sugar)

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Ween's Cuisine

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Jan. 1, 2009

Very easy to make and very tasty. I added the confectioner's sugar until I came to what I thought was the right consistency, which wasn't the same as the recipe (it was less.) Rolled the "dough" out and used heart-shaped cookie cutters, then froze them on a cookie sheet until I was ready to dip them in chocolate. I found dipping only half of the mint was good enough because the chocolate became overwhelming if I did the whole mint. These will become a staple in my holiday baking (actually, year round baking) because I now realize it's easier, cheaper and just plain yummier to make your own than to buy the commercial ones in the store.

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MCBARTKO

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Columbus, Ohio, USA

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Reviewed: Dec. 21, 2008

These were easy and yummy! My centers dried just right. (Don't make them too thin or they'll fall apart when you pick them up off the waxed paper.) I had children helping me dip them, so they weren't pretty, but tasted good! Just don't leave the center in the chocolate pot for long--it melts quickly!

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KAMIFAY

Cooking Level: Intermediate

Home Town: Layton, Utah, USA

Living In: North Salt Lake, Utah, USA

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Reviewed: Nov. 18, 2008

Great recipe. I used dark chocolate with a touch of peppermint extract and used a bit of green food coloring. My friends raved about these patties.

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Christina

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Reviewed: Oct. 23, 2008

These are wonderful! I made them fairly small hoping that people wouldn't eat as many of them but that didn't work. They were too good!

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Emma

Cooking Level: Beginning

Living In: Spokane, Washington, USA

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Reviewed: Sep. 27, 2008

Wow these are really good! They taste better than the York Peppermint Patties. I did use a whole can of sweetened condensed milk. It was about 1 1/4 cups. I just adjusted the sugar. I didn't measure, just kept adding and mixing until it was not sticky. I added 1 TBS of peppermint extract. Others said it wasn't enough peppermint. Mine are perfect! I formed them into patties, let it sit overnight. Don't make the patties too big. Then I dipped half in chocolate and let it set chocolate side up. To speed up the process, I put the tray in the freezer, then dipped again. I used dark chocolate. MMMMMM....

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Bake4fun

Cooking Level: Intermediate

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Reviewed: Sep. 23, 2008

They were good, but a total mess. After much trial and error, though, I did manage a few presentable ones for Christmas cookie plates to give away. Hope it goes smoother this year!

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kristen m

Cooking Level: Intermediate

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Reviewed: Jun. 15, 2008

These seem to get easier every time I make them! I let mine dry for about 3 hours and that seemed to prevent them falling apart when dipping. I added a large chunk of Copha (shortening) instead of butter to get the chocolate thin enough. I have also made these with strawberry essence and coconut extract. Always a hit!

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Kathryn

Cooking Level: Expert

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Reviewed: Jun. 8, 2008

These were so tasty! I made them just bigger than quarters - which means I had over 100 of them. The size worked well because they didn't fall apart in the chocolate since they fit on the fork. To anyone who hasn't ever dipped things in chocolate, might I suggest reading up on it first. I did not know that a single drop of water could ruin the melted choclate and worse, I added some butter to get the hardened chocolate back to a normal consistency. I had no clue why my patties weren't hardening after being dipped. They had to stay in the freezer until we ate them up!

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007librarian

Cooking Level: Intermediate

Living In: West Palm Beach, Florida, USA

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Reviewed: Apr. 20, 2008

Great! The boys in the family loved them, not diet food though! Very sweet, I made my own peppermint extract by boiling some minced peppermint and draining off liquid into my mix. Worked well.

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Mandy

Cooking Level: Expert

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Reviewed: Mar. 13, 2008

I thought this would come out more like fondant or marzipan. It definately took more than two hours to harden, try 24-36. I could have possibly added more powdered sugar or lessened the milk (?). I also felt the peppermint flavor was too strong. One dram, or maybe less, would have probably been sufficient.

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