I could not believe how much these tasted like the real thing! I melted my chocolate in a fondue pot and this made for easy coating! Delicious!

Your recipe is the greatest.... i have never tasted anything like this....It's better then the ones that you buy in the store...Thank you so much for sharing you recipe!!!!

good my mom made this one year very very good can`t wait for this againe

Very easy to make...looked super on my Christmas tray. I used an electric mixer to mix the ingredients and it worked wonderfully. Thanks for a great recipe!

Very good!!! They were the talk at my husband's office!

The patties themselves (w/out chocolate) were excellent! May I suggest to make smaller, rather than larger patties. If they are large they won't dry enough on the outside and will break when you hold them for more than a few seconds. My reccomendation : Instead of dipping these (they melt in the pot), freeze them, and then brush the melted chocolate onto them with a basting or pastry brush. Then, flip and repeat when dry

These turned out great. It was cold out when I made them, in the low 20's so I stuck them outside to dry and chill a little before dipping them. This worked oput great because it gave them some extra stiffness when dipping them in the chocolate. I had a hard time getting the chocolate chips to melt so I melted wafer chocolates in a double boiler instead.

After experimenting with this recipe a few times, and reading the tips from other reviewers, I think I have it down. Here is what I have come up with to make the recipe easier to work with. For starters, I mix everything in my kitchen aid mixer. I find that I need 1/2 cup less sugar then the recipe calls for to get the perfect consistancy. When the "dough" is combined well I roll it out on a cookie sheet lined with parchment paper and put it in the freezer for about 1/2 hour. (NOTE: If you are going to do patties it is actually easier to leave them at room temperature to harden up because the frozen dough reacts too quickly with the hot melted chocolate and breaks down very easily. The room temperature dough does not react as quickly and therefore does not break down very fast.) Another problem I ran into was getting the chocolate mixture to be the correct consistancy. I found it was easier to work with if it is more liquid like - done by adding a very small amount of milk or cream. Once the chocolate is the correct consistancy I brushed it onto the rolled peppermint mixture and returned it to the freezer. I then applied a second coat after the chocolate had set and again returned it to the freezer. Flip it over and repeat. Once the whole thing is set it is very easy to cut it into squares or even to use a round cookie cutter to make circular shapes. The candy is to die for and worth all the work involved in its creation.

Everone loves these!

If you plan on making these, set aside the better part of your day, because they are a project. But it's worth it! I dyed my dough green, which looked cute. Keeping them frozen is a necessity; I took them out from the freezer one at a time as I was dipping them and didn't run into any problems. Oh, and if you're ill-prepared like me and run out of wax paper in the middle, switch one of your cereals into a zippered bag and use the bag that they come in.