Peppermint St. Patties

Peppermint St. Patties

Yield: 10 mints
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Cooling Time: 20 minutes
  • Total Time: 40 minutes

Ingredients:

Instructions:

  1. Line a cookie sheet with parchment paper.
  2. In a medium bowl, combine the Confectioners Swerve, melted butter, heavy cream, peppermint extract, salt, and a few drops of green food coloring.
  3. Knead the dough with your hands for 3 minutes to bring together so that the green color is completely incorporated.
  4. The dough should come together after kneading. If it is still too crumbly, add a few drops of heavy cream and knead again.
  5. Place the dough between two pieces of parchment paper and roll until ¼-inch thick.
  6. Using a 1 ½-inch circle cutter, cut out the mint patties.  Reroll any excess dough and cut more patties.  You should end up with about 10.
  7. Place the patties in the refrigerator for 10 minutes to firm up.
  8. Meanwhile, place the chocolate melting wafers in a heat-proof bowl and microwave in 15-second intervals, stirring in between, until completely melted and smooth.
  9. Transfer the melted wafers into a piping bag and cut off the tip.
  10. Pipe a dollop of melted wafers that is about ¾-inch wide onto the parchment-lined cookie sheet.
  11. Immediately press a patty onto the top of the dollop until you begin to see some of the melted wafer squeezing out of the edge of the patty.
  12. Repeat with the remaining patties, then set aside to cool and solidify.
  13. Transfer the remaining melted wafers from the piping bag into a small bowl.
  14. If some of the melted wafers have solidified, reheat in the microwave in 10-second intervals, stirring in between, until smooth and melted.
  15. Remove the patties from the parchment once solidified.
  16. Drop a patty, chocolate side down into the bowl of melted wafers.
  17. Scoop the melted wafers onto the top of the patty with a fork until completely covered.
  18. Lift the covered patty up with the fork, tap on the bowl gently to remove any excess, then scrape the bottom of the patty on the edge of the bowl.
  19. Transfer the patty to the parchment-lined cookie sheet and scrape off of the fork using a small knife.
  20. Repeat with the remaining patties.
  21. Transfer the chocolate-covered patties to the refrigerator to harden, about 10 minutes.
  22. Enjoy right away or transfer to an airtight container and keep in the refrigerator for up to 1 week.