0 (0)


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.


Crab cakes with key lime mustard sauce
Crab cakes with key lime mustard sauce

Cracked wheat mana’esh (flatbread with za’atar)
Cracked wheat mana’esh (flatbread with za’atar)

Hotel del Coronado's red velvet cupcakes
Hotel del Coronado's red velvet cupcakes

Spicy rice with scallops
Spicy rice with scallops

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Strawberry gelato (water-based)
Midnight chocolate brownie bites
Maple baked apples with dried fruit and nuts
Peach "doughnuts"