The peppermint dough for the filling is wonderfully easy to work with and if you have a fork and butter knife handy, the dipping is super easy! These did not last long in our house and will forever be a staple at Christmas time!

In a large mixing bowl, beat together the sugar, milk, corn syrup, coconut oil and peppermint on low speed until combined. Shape the dough into two round circles, cover in plastic wrap and refrigerate for 30 minutes.

Sprinkle a liberal amount of powdered sugar on a clean countertop. Unwrap one disk of dough and place it on the counter. Sprinkle the top with powdered sugar so it doesn't stick to the rolling pin. Roll the peppermint patty dough to about 1/4-inch thick and cut into rounds with about a 1 1/2-inch or similar-sized cutter.
Reroll the scraps until all of the dough is used. Repeat with second disk of dough. Place the rounds on a parchment-lined baking sheet and freeze until firm, about 30 minutes or overnight.

Melt the chocolate. I use the microwave and cook for 1-minute increments, stirring in between. To thin the chocolate you can always add a spoonful of Crisco. Melt until it is mostly melted but there are still a few small lumps of chocolate. Stir these in until fully melted, then add the crisco if it feels too thick.

Using a fork, dip the frozen patty rounds one-by-one into the chocolate. Tap the handle of the fork on the side of the bowl to drizzle off the excess chocolate, scrape the bottom of the fork on the edge of the bowl and gently place the dipped patties on parchment-lined baking sheets using a butter knife to gently slide the patty off the fork.

Sprinkle the dipped patties with the crushed peppermints if you want. Let the chocolate set, about an hour. Store patties in the refrigerator or freezer.

I loved the peppermint patties with and without the peppermint candies. So try both!