They don’t have to be refrigerated. They can just hang around the kitchen on a plate until they’ve disappeared. This will probably take less than 24 hours. If you want to make them for a party, you can whip up a few batches of the mint filling and leave it in the freezer for a week or two. Then finish them up the night before. Not only are they incredibly tasty and better for you than commercial products, they’re impressively cute!
2 ¼ C Powdered Sugar
2 T Cream
2 t Peppermint Extract
2 T Butter
The cardboard tube from a roll of paper towels
Plastic Wrap (i.e., Saran Wrap)
Chocolate for dipping (Milk chocolate works great but we preferred the Dark Chocolate by Guittard)
Using a paddle on your mixer, mix all ingredients except the chocolate. The mixture will be heavy and not sticky. Take the filling out of the mixing bowl and knead it into a long tube shape. Place it on plastic wrap and wrap it; taking care to ensure the ends are secured.
Cut the paper towel tube lengthwise and place the filling inside. Secure the cardboard tubing around the filling and secure it with tape. (Check out the picture at the end of this recipe; we know this step is difficult to imagine.) Let it chill in the refrigerator for at least 45 minutes before dipping.
During this time you can temper your dipping chocolate. (You can purchase the perfect chocolate at a reasonable price here.)
Remove the chilled filling from its cardboard cocoon and slice it into about 36 pieces. Using a fork, place a peppermint wafer in your chocolate, flip it, flip it back over, and flip it once more (so each side is in the chocolate twice). If your patties start to soften, put them back in the fridge for a few minutes. Move your patty to parchment or waxed paper to set.