Rainbow Peppermint Patties

1. 1

   For the mint cream mixture, place the butter in a mixing bowl with the powdered sugar, condensed milk, vegetable oil and peppermint oil. Mix, using an electric hand mixer fitted with dough hooks, until smooth. Chill for 30 mins. Divide the mixture into 55-60 evenly sized balls. Flatten each ball slightly and place on baking sheets lined with baking parchment. Chill for 2 hours.

2. 2

   Meanwhile, for the coating, melt the chocolate and coconut oil in a bowl set over a pan of simmering water. Divide between 4 bowls and color each a different color with a few drops of food coloring.

3. 3

   To coat, use a fork to dip the chilled mint creams in the colored chocolate as desired. If the bowls of chocolate start to set, warm over a pan of simmering water to melt. Arrange the patties on wire racks so that any excess chocolate drips off, then transfer back to the baking sheets lined with parchment paper to set completely.

* Per serving · 4 servings · Values may vary.