Gluten-Free Peppermint Patties
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Gluten-Free Peppermint Patties is one of my favorite candy recipes to make for gifts. There are only FOUR ingredients in the candy filling and guess what? They are naturally gluten-free! If you are not a fan of dark chocolate, no problem! They are delicious with covered in milk chocolate too!
Don’t you just love the taste of chocolate and mint together? I am a dark chocolate lover! Before I met my husband, I never cared for chocolate. Crazy, huh? After we started dating, he introduced me to dark chocolate. One bite and I was in chocolate heaven!
I enjoy giving homemade treats to family and friends to celebrate their birthdays, Valentine’s Day, and Christmas. For an easy gift idea, place these candies in a coffee mug, wrap in cellophane, and tie with a pretty ribbon. Gluten-Free Peppermint Patties make a great after-dinner mint!
Dipping chocolate can be a bit time-consuming. I usually make these chocolate peppermint creams over a two-day period. I make the candy centers, form them into patties and refrigerate overnight. The next day I dip them in melted chocolate. I always dip all of my candies in chocolate in the early morning, when the house is nice and cool.
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Gluten-Free Peppermint Patties
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: About 5 dozen candies 1x
Description
Creamy peppermint centers are covered in rich dark chocolate!
Ingredients
- 4 cups confectioners’ sugar (plus extra if needed)
- 1 teaspoon peppermint extract
- ½ cup unsalted butter, softened
- 3 Tablespoon heavy whipping cream
Chocolate Coating Ingredients:
- 2 cups Ghirardelli 60% Cacao Chips
- 1 Tablespoon shortening
- OR meltin wafers
Instructions
- Combine confectioners’ sugar, peppermint extract, butter and whipping cream in a large mixing bowl. Using a stand or hand mixer, beat until smooth and firm. Add more sugar ¼ cup (if needed) at a time to make a firm mixture that will hold a shape. Form into 1 inch balls and press down to form a patty. Place candies on waxed paper-lined baking sheets. Cover loosely with plastic wrap and refrigerate at least two hours or overnight.
- Melt chocolate chips and shortening in a double-boiler over low heat, stirring constantly, until smooth (3 to 4 minutes).
- Dip patties into the chocolate mixture using a dipping fork. Let excess chocolate drip off. Place candies onto a waxed paper-lined baking sheet.
- Refrigerate 30 minutes or place in a cool area to allow chocolate to harden.
Notes
If you do not have a dipping fork, use a regular fork. Allow chocolate to drip off the tines.
Melting wafers are an easy to use. If using melting wafers, do not add shortening.
It takes literally minutes to make Gluten-Free Dark Chocolate Peppermint Bark. You won’t believe how easy this recipe is to make!
