Recipe Adapted from Sweetapolita
Note: The two times I made these I got different yields. I would say it makes between 30 and 45 small peppermint patties.
4 cups confectioners' sugar
3 tablespoons unsalted butter, softened
1- 1 1/2 teaspoons peppermint extract (or to taste)
3/4 tsp pure vanilla extract
4 tablespoons evaporated milk
Food coloring (I used one drop of Pink from my neon box)
1 16 oz bag of dark chocolate chips
Line two baking sheets with wax paper and set aside.
Combine sugar, butter, extracts, evaporated milk, and food coloring, if desired, in the bowl of an electric mixer. Mix until creamy, (about 2 minutes) turning up the mixer as needed. Cover and chill mixture for approximately 30 minutes.
If mixture is workable, roll balls of filling in your hands and place on prepared sheet. Gently squish the balls down into disks with the palm of your hand. Chill for another hour, or until mixture is firm. Shape disks into hearts using your hands and a knife. Chill for another hour or until the hearts are firm and dry to the touch.
Melt the chocolate in the microwave or in a double burner. Using a fork or a slotted spoon, dip the candies, one at a time, into the chocolate. Turn to coat and return candy to the wax paper.
Keep them in the fridge.