Ingredients
Equipment
Method
- Line a baking sheet with waxed paper.
- Combine condensed milk and peppermint extract in a large mixing bowl. Beat in enough confectioners' sugar, a little at a time, to form a stiff dough that is no longer sticky.
- Form the peppermint mixture into 1-inch balls and place them on the waxed paper. Flatten with your fingers to form patties. Let the patties dry at room temperature for two hours, turning them once.
- Stir the chocolate chips and shortening in a medium saucepan over low heat until melted. Remove from heat. Dip patties, one at a time, into the chocolate by laying them on the tines of a fork and lowering the fork into the chocolate mixture. Tap the fork on the edge of the pan to shake off excess chocolate. Slide the patties back onto the waxed paper and chill in the refrigerator until set.
Nutrition
Notes
For a prettier presentation, you can use the fork to make a little swirl on top of the chocolate.