Want to know a secret? I never really liked Peppermint Patties until I recently made them myself.  Want to know why? Because homemade ones are totally better than the store version.  No joke.  Check it out.


 

Recipe (Allergy Free Desserts: Elizabeth Gordon)

1 lb powdered sugar

5 tablespoon palm fruit oil shortening (Spectrum)

2 1/2 teaspoons peppermint extract

1/2 teaspoon vanilla extract

6 tablespoons light corn syrup

12 ounces Gluten Free/Dairy Free chocolate chips (Ghirardelli Semi-Sweet)


Combine sugar, 3 tablespoons of the shortening, and the peppermint and vanilla extracts together in a bowl.  Add the corn syrup and mix well.

With a small scoop or spoon, scoop out dough and then roll it into balls. Place on a wax paper lined baking pan. Place baking pan in the fridge to cool for 30mins.

Remove from fridge.  Using the flat bottom of a cup, press the balls to form thick patties.  Return baking pan to the fridge for another 30mins.

Once the patties have chilled: combine the remaining 2 tablespoons of shortening and the chocolate chips in the top of a double boiler. Stir until the chocolate begins to melt, then remove from the heat. Continue to stir until completely melted.  Allow the chocolate to sit for a few minutes to cool {but not too long that it starts to thicken}.  Dip the patties into the chocolate to coat completely.  Place dipped patties back onto wax paper lined baking pan.  Let peppermint patties set for about 1hr before serving.

 

~Enjoy

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