One of my husband’s favorite candies is the York Peppermint Patty. This minty-chocolate treat might not be the most popular candy bar on the market, but it’s not that far of a stretch from his favorite ice cream, mint chocolate chip.
But take a look at this ingredient list:
sugar, corn syrup, semi- sweet chocolate (chocolate, sugar, cocoa, milk fat, cocoa butter, soy lecithin, PGPR, emulsifier, vanillian, artificial flavor), invert sugar, egg whites, and oil of peppermint
Gross, huh? I mean, lots of dieters LOVE York peppermint patties because they’re “OMG FAT FREE!” but with sugar in their ingredient list four times, they’re far from “good for you.” So I set out to make a much more nourishing, high-fat, low-sugar version.
And it is delicious.
The filling is simple. About a cup of coconut butter (I made my own by processing Organic Coconut Chips in my food processor until the oil released and the coconut became slightly doughy), with a few drops of peppermint extract and a touch of honey.
Next time, I’ll leave out the honey because the sugar in the dark chocolate coating was plenty of sweetness for me.
I made the patties about an inch and a half across, squeezing the “dough” tightly to shape it, placing them on a parchment-covered cookie sheet (you can use a silpat if you have one). When they were all shaped, I put the baking sheet in the freezer for just a couple of minutes.
While the patties were cooling down, I melted some chocolate — maybe a cup of dark chocolate, maybe a little less. You can use a double-boiler, but it works fine to do it in the microwave. Just microwave for 15 seconds, then stir, microwave another 15 seconds and stir. You want it to get to the point where there are still chocolate “lumps” in the melted part, that will melt as you stir… you don’t want them to melt in the microwave.
I hope that made sense. Basically: err on the side of under-“melted” and if you can’t get the pieces to combine by stirring, pop it in for another short period of time (even 5 seconds toward the end).
Then pull the cold patties out from the freezer, and coat each one with chocolate before placing them back on the parchment. Chill for another couple minutes to set the chocolate, and enjoy them cold from the fridge.
In a cooler climate or a better-air-conditioned house (we are trying to not go overboard with the cooling!) these might survive without becoming too sticky on your counter top… we just kept them in the fridge and enjoyed them cold though, which was very refreshing!
I see mounds/almond joy in my future… (would mix in shredded coconut with the coconut butter for a less creamy texture, leave out the mint, etc).
Homemade York Peppermint Patties Recipe
- 1 cup coconut butter
- few drops peppermint oil
- small amount of honey — optional
- 2/3 cup — 1 cup dark chocolate
This recipe makes about 16 peppermint patties, if yours are the same size mine were.
- Combine the first 3 ingredients thoroughly. Then shape into 1.5” patties with your hands and place on a parchment-covered baking sheet. Refrigerate or freeze.
- Meanwhile, melt your chocolate however you like to do it.
- Dip the mint patties into the chocolate, covering thoroughly. Then place back onto the baking sheet.
- Refrigerate or freeze until set, then remove from parchment.