INGREDIENTS 

confectioners’ sugar

1/4 c. (1/2 stick) unsalted butter, at room temperature

1/4 c. heavy cream1

1/2 tsp. pure peppermint extract

1/2 tsp. pure vanilla extract

1/2 tsp. kosher salt

Cooking spray12 oz. 

white chocolate, chopped

2 tbsp. solid coconut oil

Crushed peppermints, for garnish 

DIRECTIONS

  1. Line baking sheets withparchment paper. Beat confectioners’ sugar, butter, cream, peppermint extract, vanilla extract, and salt with an electric mixer on low speed until smooth, 1 to 2 minutes. Roll into 30 balls. Place on prepared baking sheets and flatten into 1/4-inch-thick disks using a greased piece of wax paper. Cover and freeze 30 minutes.
  2. Microwave chocolate and coconut oil in a bowl 30 seconds; stir. Continue to microwave and stir in 10-second intervals until melted.
  3. Place 1 chilled peppermint disk on tines of a fork and dip into melted chocolate, tapping off excess; return to baking sheet. Repeat with remaining peppermint disks. Sprinkle tops with crushed peppermints. Chill until set, 15 to 20 minutes. Store, refrigerated, in an airtight container up to 1 week.

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