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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.

Gluten-Free Peppermint Patties

Creamy peppermint centers are covered in rich dark chocolate!

Author: Bridget Towery|Baking with Bridget
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: About 5 dozen candies 1x

Ingredients

Scale

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

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.