Peppermint Patties with Cranberry Crunch
I love these peppermint patties with cranberry crunch homemade candy during the holidays but don’t want a complicated recipe. This one is great for the beginner and expert candy maker! They don’t take long to make and they are both beautiful as well as delicious.
Servings: 16 patties
Calories: 178kcal
Ingredients
- 2 1/4 C powdered sugar
- 2 T butter softened
- 2 T cream
- 2 tsp. gluten-free peppermint extract
- 1 3 oz. Endangered Species dark chocolate with peppermint crunch bar, chopped
- 3 3 oz. Endangered Species milk chocolate bar, chopped
- 1 T coconut oil
- 1 C Bakery on Main cranberry cashew with natural orange flavor granola
Instructions
- In a stand mixer, combine all ingredients except chocolates and granola using a paddle mixer
- Mix on high until dough comes together and is no longer sticky (if needed, add a few teaspoons of powdered sugar until no longer sticky)
- Place dough onto a long piece of plastic wrap in a 1 1/2-2 inch cylinder shape
- Roll and secure the ends of the plastic wrap then refrigerate for an hour
- Remove from the fridge and out of the plastic wrap
- Slice into small (1/4 inch) discs
- Meanwhile, in a glass bowl heat the chopped Endangered Species chocolate bars with coconut oil in 20 second intervals until completely melted
- Once the chocolate is melted, place a couple pieces of Bakery on Main cranberry cashew granola on each patty disc
- Proceed to dip individual patty discs completely into the chocolate carefully using a fork
- Place on wax paper to cool
Nutrition
Calories: 178kcal | Carbohydrates: 27g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 7mg | Sodium: 16mg | Potassium: 53mg | Fiber: 1g | Sugar: 22g | Vitamin A: 70IU | Vitamin C: 0.6mg | Calcium: 9mg | Iron: 1mg