Ingredients

3 cups confectioners' sugar

3 tablespoons unsalted butter, at room temperature

3 tablespoons heavy cream

1¼ teaspoon peppermint extract

½ teaspoon vanilla extract

12 ounces dark chocolate candy melts (available at craft stores and the holiday baking section of specialty groceries)

Instructions

1. In the bowl of an electric mixer fitted with the paddle attachment, mix the confectioners' sugar and butter to combine. Add the cream gradually, and mix until the mixture is uniform, 2 to 3 minutes.

2. Add the peppermint and vanilla extracts, and mix to combine, 1 minute more.

3. Place the peppermint mixture on a piece of parchment paper and form it into a log about 2 inches in circumference.

4. Wrap the log in the parchment and transfer to the freezer. Freeze until well chilled, 20 to 30 minutes.

5. Using a sharp knife, cut the frozen log into ½-inch-thick wafers. If the mixture seems to have softened, return the wafers to the freezer.

6. Melt the chocolate in the microwave in 15-second intervals, mixing in between. Line a baking sheet with parchment paper. Working one at a time, dip each wafer into the melted chocolate with a fork. Tap away excess chocolate from the base, then transfer each dipped piece to the prepared baking sheet. Let set fully.

7. Once the chocolate has set, use a spoon to drizzle more melted chocolate over the peppermint patties in a decorative fashion. Let set fully before serving. Store in an airtight container for up to a week.

candy