Ingredients
3/4 cup sweetened condensed milk: Full-fat Eagle binds fudgy sweetness; vegan coconut condensed subs texture-close—stir smooth first.
1 1/2 teaspoons peppermint extract: McCormick pure oil-strength menthol; start 1 tsp milder mouths, 2 bold fans—almond subs nutty riff.
4 cups confectioners’ (powdered) sugar (sifted): 10x stiffens playdough firm; sift lumps, gradual 1-cup adds prevents powder clouds.
1 pound chocolate almond bark or melting chocolate: Candy coating foolproof; dark bittersweet adults, milk nostalgic, semi-sweet kids—Ghirardelli wafers shine upscale, break pieces even melt.
Sprinkles, crushed candy canes, or flaky sea salt (optional): Festive crunch/salt pop; crush canes fine uniform, add immediate wet chocolate.
Instructions
Line & Prep: Baking sheet parchment single-layer; freezer-ready second sheet optional batches.
Stir Mint Dough: Medium bowl, whisk condensed milk + peppermint uniform glossy; gradual 1 cup powdered sugar stirs spatula—dough shaggy starts, knead hands final smooth playdough 5 minutes total. Sticky? +1/4 cup sugar; crumbly? +1 tsp milk—plastic wrap rests 10 minutes rolls easier.
Roll & Flatten: 1-inch (#50 scoop ideal) balls palms uniform; flatten fork/tongs/glass bottom 1/4-inch discs—even pressure ruler-check, single-layer sheet ~30-40 patties.
Freeze Firm: Freezer 20-30 minutes solid touch—no thaw softens, covers loose plastic optional frost.
Melt Chocolate: Microwave-safe bowl, bark chunks; 20-30 second bursts stir vigorous smooth ~2-3 minutes total—low power prevents scorch, double-boiler alt steam-free.
Fork-Dip Patties: Fork tines under chilled disc, submerge full-coat shake-tap excess drip sheet; toppings press immediate set. Batch 5-10 efficient chocolate warm.
Harden Shells: Room-temp 30-60 minutes fanspeed (fridge 10-15 quicker); second sheet fresh batch—no crowd stick.
Store Airtight: Fridge firm bite 2-3 weeks, cool room soft 1 week; freeze parchment-layered bags 3 months.
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