Easy Chocolate Covered Mint Patties: No-Bake Sweet Treat Recipe!

Posted on January 25, 2024 by Sophie

Introduction

Remember those delightful little minty treats that always seem to disappear first at holiday gatherings? The ones with the cool, refreshing mint flavor perfectly nestled in a sweet, melt-in-your-mouth center, all hugged by a smooth layer of chocolate? Well, guess what? You can make them right in your own kitchen, and it’s surprisingly simple! This recipe for Chocolate Covered Mint Patties is a total game-changer. It’s quick, requires no baking, and is just about the most charming little confection you can whip up for yourself or to share.

Why You’ll Love This Recipe

Fast: You can have these ready to chill in under 30 minutes!
Easy: Seriously, if you can stir and knead, you can make these.
Giftable: Box these up beautifully and watch smiles bloom.
Crowd-pleasing: Everyone adores a classic chocolate mint combination.

Ingredients

Let’s gather our goodies. It’s a pretty straightforward list, and you might even have most of it in your pantry already!

1/3 cup light corn syrup: This is our binding magic, giving the patties that perfect soft texture.
5 tablespoons butter, softened: For richness and that creamy mouthfeel. Make sure it’s nice and soft!
1 1/2 teaspoons mint extract: The star of the show! Use a good quality extract for the best flavor.
1/2 teaspoon salt: Just a pinch to balance the sweetness and really make those mint and chocolate flavors pop.
Green food coloring: A few drops will give our patties that classic, inviting minty hue.
4-5 cups powdered sugar: This is what gives our centers their structure. We’ll add it gradually, so don’t be shy if you need a bit more!
10 oz chocolate candy coating: This is what we’ll use to create that gorgeous, smooth chocolate shell. It melts like a dream and sets up beautifully.

How to Make It

Alright, apron on, let’s get making! This is where the fun really begins.

Mix the Wet Ingredients: In a medium bowl, grab your ingredients for the base. Combine the light corn syrup, softened butter, mint extract, salt, and a few drops of green food coloring. Give it a good stir until everything is beautifully combined and you have a lovely pale green mixture.
Start Adding Sugar: Now, it’s time for the powdered sugar. Gradually add it, about 1 cup at a time, stirring after each addition. You’ll notice the mixture getting thicker and thicker. Keep going until it becomes too stiff to stir with your spoon. That’s your cue to switch gears!
Knead Your Dough: Once it’s too stiff for the spoon, it’s time to get your hands in there! Add a little more powdered sugar, about 1/4 cup at a time, and start kneading the mixture right in the bowl. You’re looking for a texture that’s firm but still pliable, and most importantly, no longer sticking to your hands. This might take a bit of extra powdered sugar, and that’s totally okay!
Roll into Balls: Once your dough feels just right, it’s time to shape these little gems. Roll the mixture into 1-inch balls. I like to use a cookie scoop for consistency, but your hands work perfectly too! Place these little balls onto trays or baking sheets that you’ve lined with waxed paper.
Flatten ‘Em Out: Now, we want them to be patties, not balls. Gently flatten each ball. You can use the bottom of a flat-bottomed cup or just your palm. Don’t flatten them too much, just enough to give them that classic patty shape.
Chill Time: This is a crucial step for getting that perfect chocolate coating. Cover the flattened patties with another sheet of waxed paper and pop them into the refrigerator. Let them chill for about 60 to 90 minutes, or until they feel nice and firm to the touch. This prevents them from getting too mushy when they meet the warm chocolate.
Melt the Chocolate: While your patties are chilling, it’s time to get our chocolate ready. Melt the chocolate candy coating according to the package directions. I usually do this in the microwave, stirring every 30 seconds until it’s smooth and luscious. You can also use a double boiler if you prefer.
Dip Away!: Once your patties are firm and your chocolate is melted and smooth, it’s dipping time! Grab a fork and carefully dip each chilled patty into the melted chocolate. Gently swirl it around to coat it completely, then lift it out and tap the fork lightly on the edge of your bowl to let the excess chocolate drip back in.
Place and Repeat: Place your beautifully coated patties back onto the waxed paper-lined tray. Repeat this process until all your mint patties are swimming in chocolatey goodness. Don’t worry if they’re not perfect; a little rustic charm is part of their homemade appeal!
Let Them Set: Now, patience is a virtue! Let the chocolate-coated patties sit at room temperature until the chocolate has set completely and is firm to the touch. This usually takes about 30 minutes to an hour, depending on your room temperature.
Store for Enjoyment: Once the chocolate is firm, they’re ready to be stored. Pop them into an airtight container.
For Longer Storage: If you want to keep these little treasures around for a while, they freeze like a dream! Lay them in a single layer on a baking sheet, separated by waxed paper, and freeze until solid. Then, you can transfer them to a freezer-safe container or bag.

Substitutions & Additions

Feeling a little adventurous? You can absolutely customize these!

Chocolate Variations: Don’t have candy coating? You can use regular chocolate chips (like semi-sweet or dark chocolate) but you might need to add a teaspoon or two of coconut oil or vegetable oil to help them melt smoothly and stay dippable. White chocolate candy coating also makes a beautiful contrast!
Mint Flavor: If you’re a big peppermint fan, feel free to add a tiny bit more mint extract, but do it cautiously as it can be quite strong!
Color: Want a different color? Go for it! A subtle pink for strawberry or a gentle yellow for lemon could be fun for other flavor variations.
Toppings: For a little extra flair, try drizzling a contrasting color of melted chocolate over the top once the first layer has set, or sprinkle with a few colorful sprinkles right after dipping before the chocolate hardens.

Tips for Success

A few little secrets to ensure your Chocolate Covered Mint Patties turn out absolutely perfect every time!

Room Temperature Ingredients: Make sure your butter is properly softened, not melted, for the best dough texture.
Gradual Sugar Addition: Adding the powdered sugar slowly is key to achieving the right consistency without making the dough too dry. You’re looking for a dough that’s firm enough to hold its shape but not crumbly.
Don’t Over-Knead: Once the dough pulls away from the sides of the bowl and isn’t sticky, stop kneading. Over-kneading can make them tough.
Chill Thoroughly: Don’t rush the chilling process! Firm patties are essential for a smooth chocolate coating.
Dipping Technique: A fork is your best friend for dipping. Let gravity do the work for excess drips. A toothpick can also be used to help lift and place them if you prefer.
Prep Ahead: You can make the mint patty centers a day or two in advance and keep them chilled, then dip them in chocolate when you’re ready to serve or gift.

How to Store It

These little beauties are best enjoyed fresh, but they store quite well!

Keep your Chocolate Covered Mint Patties in an airtight container at cool room temperature for up to a week. If your kitchen tends to get warm, storing them in the refrigerator is a great idea to keep the chocolate shell firm. If you refrigerate them, let them sit out for a few minutes before enjoying to soften them up a bit. For longer storage, follow the freezing instructions above! They’ll keep in the freezer for up to 3 months.

FAQs

Got questions? We’ve got answers!

Q: My mint dough is too sticky, what did I do wrong?
A: It’s likely that you just need to add a bit more powdered sugar! Add it a quarter cup at a time, kneading it in until the dough is no longer sticky. Sometimes humidity can affect how much sugar you need.

Q: My chocolate coating is too thick to dip. What can I do?
A: If you’re using chocolate candy coating, it should be quite fluid. If it seems thick, gently warm it a little more in the microwave in short bursts, or add a teaspoon of vegetable oil or coconut oil to help thin it out.

Q: Can I use peppermint extract instead of mint extract?
A: Absolutely! Peppermint extract will give you a stronger, more classic candy cane type flavor, which is fantastic! Just use it in the same quantity as the mint extract.

Q: How long do these last?
A: At room temperature, in an airtight container, they’ll last about a week. In the refrigerator, they can last a couple of weeks. And in the freezer, they’re good for up to 3 months!

Easy Chocolate Covered Mint Patties

Print Recipe

No-bake, easy-to-make chocolate covered mint patties with a refreshing mint center and smooth chocolate coating. Perfect for gifts or a sweet treat.

Prep Time: 30 minutes
Total Time: 30 minutes

Ingredients

Scale

Mint Patties

0.33 cup light corn syrup
5 tablespoons butter, softened (Make sure it’s nice and soft!)
1.5 teaspoons mint extract (Use a good quality extract for the best flavor.)
0.5 teaspoon salt (Just a pinch to balance the sweetness and really make those mint and chocolate flavors pop.)
0 drops green food coloring (A few drops will give our patties that classic, inviting minty hue.)
4 cups powdered sugar (This is what gives our centers their structure. We’ll add it gradually, so don’t be shy if you need a bit more! May need up to 5 cups.)

Chocolate Coating

10 oz chocolate candy coating (This is what we’ll use to create that gorgeous, smooth chocolate shell. It melts like a dream and sets up beautifully.)

Cook Mode Prevent your screen from going dark

Instructions

In a medium bowl, combine the light corn syrup, softened butter, mint extract, salt, and a few drops of green food coloring. Stir until beautifully combined and a pale green mixture forms.
Gradually add powdered sugar, about 1 cup at a time, stirring after each addition, until the mixture is too stiff to stir with a spoon.
Add more powdered sugar, about 1/4 cup at a time, and knead the mixture in the bowl until it is firm, pliable, and no longer sticking to your hands.
Roll the mixture into 1-inch balls and place them onto trays or baking sheets lined with waxed paper.
Gently flatten each ball into a patty shape using the bottom of a cup or your palm.
Cover the patties with waxed paper and refrigerate for 60 to 90 minutes, or until firm to the touch.
While patties are chilling, melt the chocolate candy coating according to package directions (e.g., in the microwave, stirring every 30 seconds, or using a double boiler).
Dip each chilled patty into the melted chocolate using a fork, coating completely. Lift out, tap the fork lightly on the bowl edge to drip off excess chocolate.
Place the coated patties back onto the waxed paper-lined tray. Repeat with remaining patties.
Let the chocolate-coated patties sit at room temperature until the chocolate has set completely, about 30 minutes to an hour.
Store in an airtight container at cool room temperature for up to a week, or refrigerate if your kitchen is warm.
For longer storage, freeze in a single layer on a baking sheet until solid, then transfer to a freezer-safe container. They will keep in the freezer for up to 3 months.

Notes

For longer storage, these can be frozen for up to 3 months. If refrigerating, allow them to sit out for a few minutes before enjoying to soften.