Homemade peppermint patties with cannabutter
If you’re looking for an elegant cannabis-infused treat that can be tossed together in a matter of a couple of hours, then this is it! Peppermint patties are sweet, thick, delicious, and oh so addicting, and these ones come with a potent hit of cannabinoids to boost, offering what truly is the best of both worlds. They do, however, take a bit of arm work, and they can be messy, so be prepared for the challenge with paper towels and gloves to make a fast job of it all.
How to make peppermint patties
Peppermint patties are bite-sized chocolate mint flavored snacks with a white icing sugar filling and a slightly bitter semi-sweet coating that evens out quite nicely. They might not be easy on the waist, but they sure are on the eyes, and you can make them even prettier with a fast drizzle of white icing to top it all off with an extra special touch.
Preparation time: 15 minutes
Cooking time: 30 minutes
Chilling: 2 hours
Calories: 384 per 100 grams
- 12 ounces semi-sweet chocolate chips
- 3 ¾ cups icing sugar (packed)
- ¼ cup evaporated milk (room temperature)
- 3 tablespoons cannabutter (room temperature)
- 2 tablespoons shortening (room temperature)
- 2 teaspoons peppermint extract
- ½ teaspoon vanilla extract
- Hand mixer
- Double boiler
- Large mixing bowl
- Rolling pin
- ¼ inch circle cookie cutter
- Baking sheets (2)
- Wax paper
Combine the cannabutter and icing sugar in a large mixing bowl using a hand mixer set to the lowest speed.
Next, you’ll need to slowly add the evaporated milk to the mixture, working it in as you go until it’s all incorporated.
Add the vanilla and peppermint to the bowl and then use the hand mixer set on medium speed to blend them in.
Cut a large sheet of wax paper and use a generous portion of icing sugar to coat the surface of it before dumping the mixed ingredients into the middle.
Get your rolling pin ready by covering it in a thin layer of icing sugar, and then use it to roll the mixture into a sheet that is approximately ¼ inch thick.
Lift the filling sheet by the edges of the wax paper to transfer it to a cookie sheet and then place it in the freezer to harden for 1 full hour.
Retrieve the sheet of sweet filling from the freezer and use a cookie cutter to divide it into perfect little discs.
Put the filling circles back into the freezer for another 30 minutes to set.
In a double boiler, melt the chocolate chips and shortening together over low heat, mixing as you go to break up the lumps and avoid scalding.
Once the chocolate has melted, it is important that you work as quickly as possible to coat all of the little discs. So, when you’ve got the chilled pieces ready and a wax paper sheet ready to go, remove the chocolate from the heat and then set to work using a fork to dip one peppermint patty at a time.
Twist each piece to cut off the chocolate drip and then place them neatly onto wax paper to set.
Once all of the peppermint patties have a nice thick layer of chocolate on them, they will need to go back into the freezer for another 30-45 minutes to harden.
How to keep peppermint patties fresh
These peppermint patties are the perfect treat to keep stashed away for several months on end in the freezer, but they do tend to stick together, which is why we highly recommend that you use a layer of wax paper between each once when they go away into storage. Room temperatures might result in melting, so unless you’re in the middle of enjoying or serving a batch, it’s always best to ensure they stay as cool as possible.