Peppermint Patties

Summertime is the time we go for cooler, lighter desserts. Classics include strawberry shortcake, key lime pie and of course, ice cream. Today, I have another favorite to add to your summer recipe list: homemade peppermint patties. Mint is traditionally associated with winter, but it’s the perfect treat for the warmer months after you come in from working (or laying, for some lucky souls) outside.

My mom and I have been making these for years and they taste SO much better than the traditional store-bought ones. While still a dessert, they are a bit healthier since they call for low-fat cream cheese and don’t have all the artificial ingredients abundant in most candies. This recipe makes a lot of patties, but they keep in the freezer for a long time. We make them at Christmas time every year and still have some leftover to enjoy during the summer months. Just put them in a plastic bag and freeze until your ready to enjoy them!

Peppermint Patties
Makes A LOT

8 oz. reduced-fat cream cheese
1 oz. peppermint extract (1 small bottle)
8-9 C powdered sugar
2 C semi-sweet or milk chocolate chips
2 C dark chocolate chips
9 T shortening

In a large mixing bowl, beat cream cheese and extract until smooth. Gradually add powdered sugar until mixture is stiff. Shape into balls and press down to form flattened circles. Chill in the freezer for 30-45 minutes on a cookie sheet lined with wax paper. Melt chocolate chips and shortening in double broiler, stirring often. Dip each patty in chocolate until covered and place back on cookie sheet. If you have extra chocolate, drizzle it over the patties. Freeze until firm, at least 1 hour and enjoy!



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