CopyCat York Peppermint Patties

Let's Cook

1. Step 1.

   In a large mixer bowl, combine the sweetened condensed milk (Eagle Brand), the extract, and food coloring if desired. Add 6 cups of confectioners' sugar and beat on low speed until the mixture is smooth and well blended, scraping down the sides of the bowl as needed.

2. Step 2.

   Turn the mixture out onto a surface lightly sprinkled with additional confectioners' sugar. Knead lightly until it forms a smooth ball, adding a little more sugar if the mixture is too sticky.

3. Step 3.

   Shape the mixture into 1-inch balls. Place them 2 inches apart on baking sheets lined with wax paper. Flatten each ball into a 1½-inch patty.

4. Step 4.

   Let the patties dry for 1 hour or longer. Then turn them over and let them dry for at least another hour, until they are firm enough to handle.

5. Step 5.

   While the patties dry, melt the semi-sweet chocolate chips in a microwave-safe bowl on high for 2 minutes, stirring halfway through the heating time. Melt thoroughly but do not overheat. Alternatively, melt the chocolate in a double boiler over low heat, stirring until smooth.

6. Step 6.

   With a fork, dip each dried patty into the warm melted chocolate, drawing the fork lightly across the rim of the pan to remove excess coating. Invert each coated patty onto wax paper-lined baking sheets.

7. Step 7.

   Let the chocolate-coated patties stand at room temperature until the coating is firm. Store covered at room temperature or in the refrigerator.