Creamy Peppermint Patties

I've had a few failures this year as I have made Christmas candy.

Some because I tried a new recipe (from an author who swore it was the easiest recipe for toffee), which resulted in a pound or two of butter + sugar + chocolate thrown away in the trash can.

I'm pretty sure I've dumped at least 4 pounds of butter this year.

AAAUUUUGGGHHH!

Other failures most likely came from my rush to git 'er done, or my never-ending attempts to multi-task, neither of which have done me any good.

But you're here to see a success story, so here it is.

My daughter, Lex, and her baby are staying with me for a few months while she patiently waits for her new home in Alabama to be built. Her husband is already working there, but she said she'd rather wait the majority of the 6-month process at my house than spending it (and a lot o' money) in a little apartment in a town where she hardly knows anyone. I'm thrilled to have her and my cute grandson here with us, so I think it's a win-win. 

Lex is the one who suggested we make the peppermint patties, since they were her favorite homemade Christmas treat when she was in high school. I haven't made them for a few years, but I'm almost ready to make them exclusively from here on out because they are easy and nearly no-fail (unless you accidentally leave them. after you have carefully packaged them in cute cellophane bags tied with twine, on the table where the winter sunshine pours in each morning-to-midday...then they melt and get stuck together. Don't ask me, in this year of many failures, how I know that haha).

Lexee's Favorite Peppermint Patties

1 (8oz) pkg cream cheese, softened

2 tsp. peppermint extract

9 cups powdered sugar

1 cup milk chocolate chips

1 cup semi-sweet chocolate chips

3 Tbs. shortening

In large bowl (I use my 6 qt KitchenAid bowl) beat cream cheese and peppermint extract until smooth. (I use my cookie dough attachment.) Gradually add in powdered sugar, beating well. 

**Note: sometimes I only use 8 cups of powdered sugar, depending on how stiff the mixture feels. You want it to hold together well, so if it gets too dry it doesn't do that. 

Shape into 1" balls (I use a little cookie scoop, then roll in my hands), and place on waxed paper-line baking sheets (I use a silpat liner). Flatten into patties (I use the bottom of a glass, which I occasionally dip in flour to prevent the patties from sticking to the bottom of). 

**Note: I usually make 6 to eight balls at a time, then flatten - if you go too long before flattening the balls, they tend to dry out a bit and the edges crack. 

Cover and refrigerate for 1 hour or until chilled.

In microwave, melt chips and shortening (I usually put them in for 1.5 minutes on cook power 7); stir until smooth and all lumps are gone. Dip patties in melted chocolate. I have done this using a fork, tapping it on the edge of the bowl to let excess chocolate drip off, but I now have a candy-dipping tool that is a little easier to use. Place patties on waxed paper (or silpat liner) and refrigerate until the chocolate is firm. 

Once the patties are firm, you can trim any unruly chocolate edges with {clean}scissors. Store in the refrigerator. Makes about 4 dozen.

No, I am NOT a stylist or a photographer, but hopefully you can get the gist. Yes, I am a bit sloppy and ALWAYS in a hurry haha.

I have received a ton of compliments on these this year, and since no candy thermometer is involved, they are easy and pretty much no-fail (let's just say I've NEVER had to throw away a batch).

Way better than York, just sayin'.