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1
This recipe makes fifty patties (2 inches in diameter). Allow 2 per serving (if you can resist only eating two!).
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First of all, make sure that you have enough room in your freezer to accommodate a large cutting board or baking sheet. It's easier to sort this out BEFORE you have the patties already on the board and then can't fit them in (as I found out myself!).
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3
Line a large cutting board or baking sheet with waxed paper; set aside.
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4
In the bowl of a stand mixer, add 3 cups of the sugar, the condensed milk and peppermint extract; blend until combined. Gradually add the remaining sugar in 1/2 cup increments until a dough forms in the consistency of modeling clay (I used just over 4 1/2 cups in the end).
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5
Take pieces of dough and roll between your palms to form balls about the size of a small walnut; place on the wax paper-lined cutting board and flatten to form discs no thinner than 1/4 inch thick.
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6
Place the trays in the freezer and freeze for 1 hour.
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7
In a microwavable bowl, melt the chocolate chips (stirring after every 30-second increment) until smooth. Add the shortening and stir until mixed in completely.
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8
Working as quickly as possible, place the frozen discs on the tines of a fork and dip into the melted chocolate to coat. Scrape the back of the fork against the edge of the bowl to let excess chocolate drain off.
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9
Place on waxed paper and leave to set completely. They can be put into the refrigerator to set quicker if you just can't wait to taste them!
