1 (14−ounce) can Eagle Brand Sweetened Condensed Milk
1 tablespoon peppermint extract
6 cups confectioners' sugar
Additional confectioners' sugar
1 − 16 oz. bag semi−sweet chocolate chips
1 square of unsweetened bakers chocolate (*optional, but really makes the coating)
2 T. Crisco
Combine the sweetened condensed milk, extract and food coloring in a large mixing bowl. Add the powdered sugar- 2 cups at a time and beat on low speed until smooth and well blended.
Turn mixture onto surface sprinkled with confectioners sugar.
Knead very lightly to form smooth ball. Shape into 1−inch balls. Place 2 inches apart on wax paper−lined baking sheets. Dip the bottom of a glass into a bit of powdered sugar (to lightly coat the bottom) and then use it to gently flatten each ball into a 1 ½−inch patty. Alternatively, you can form them into hearts afterwards by cutting them with a cookie cutter.
Let dry 1 hour or longer; turn over and let dry at least 1 hour. In the meantime, combine the chocolate chips, unsweetened bakers chocolate that has been coarsely chopped, and solid crisco in a small microwave safe
Melt thoroughly, but do not overheat.
With fork, dip each patty into warm chocolate (draw fork lightly across rim of pan to remove excess coating).
Invert onto wax paper−lined baking sheets; let stand until firm. Store covered at room temperature or in refrigerator. Once these are done they can also be coarsely chopped and added to vanilla ice cream to make Peppermint Patty Ice Cream!
© Can Stock Photo Inc. / urbanlight