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Category: Desserts

Peppermint patties

Peppermint patties
(Francine Orr/ Los Angeles Times)

Twix, Mounds, Baby Ruth, Snickers, Peppermint Patties, candy corn and more. After the jack-o’-lantern and costumes, it would seem the thing that best defines Halloween is the candy — all that trick-or-treating loot. When I was a kid, Halloween wasn’t ... Read more

Total time: 1 hour, plus chilling times | Makes about 4 dozen (2-inch) candies
  • ½ cup plus 2 tablespoons coconut oil. plus extra for thinning the chocolate, if necessary 
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon plus 1 teaspoon peppermint extract
  • ½ teaspoon salt
  • 1 pound powdered sugar, plus extra for dusting
  • 1 ½ pounds chocolate chips, more or less as needed

Step 1In the bowl of a stand mixer fitted with the paddle attachment, beat together the coconut oil, lemon juice, peppermint extract and salt until combined. Slowly beat in the powdered sugar to form a thick, crumbly filling. If the filling feels too dry and will not clump together, add water, a tablespoon at a time, to moisten.

Step 2Form the filling into a disk, cover with plastic wrap and refrigerate until the dough is firm, 1 to 2 hours.

Step 3Dust the filling well with powdered sugar and place it between two large sheets of parchment or wax paper. Roll the filling to a thickness of about 1/4-inch. Dust a cookie or biscuit cutter with powdered sugar and cut the filling into shapes. Re-roll the filling and cut again as needed. Place the shapes on a parchment-lined rimmed baking sheet or pan (place a sheet of parchment between each layer of cutouts), wrap the sheet in plastic wrap and freeze until the cutouts are frozen solid, preferably overnight.

Step 4Melt the chocolate chips in a large microwave-safe bowl, stirring every 20 to 30 seconds until evenly melted. If the melted chips feel a little too thick, stir in a little coconut oil to thin the melted chocolate.

Step 5Remove just a few cutouts at a time (keep the rest of the filling frozen), and dip them, one at a time, in the melted chocolate. Tap the candy a few times to remove excess chocolate and place on a parchment- or wax paper-lined baking sheet. Repeat, removing a few frozen fillings and coating with chocolate, until all of the patties are made. Refrigerate the trays, uncovered, until the chocolate is hardened before serving.

Each of 48 patties:
Calories, 131; protein, 1 gram; carbohydrates, 19 grams; fiber, 1 gram; fat, 7 grams; saturated fat, 5 grams; cholesterol, 0; sugar, 17 grams; sodium, 26 mg
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