Chocolate Mint Easter Eggs recipe with just a handful of ingredients! Homemade York Peppermint Patties but BETTER, in the shape of darling Easter eggs. Simple soft, sweetened mint candy covered in chocolate for a delicious, easy Easter candy.
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WHAT ARE CHOCOLATE MINT EASTER EGGS?
Peppermint Patties are candy made from a simple recipe of butter, powdered sugar, corn syrup and peppermint extract. I shaped mine like Easter Eggs, then dipped them in both dark and white chocolate. I decorated them festive for Easter and gave them to neighbors as gifts.
Homemade peppermint patties that taste even better than York Peppermints! They’re softer, have better flavor and hello, in under an hour you have an entire tray of peppermint candies! They’re perfect for parties or gifts. Customize them with different colored sprinkles, white chocolate, add coloring to the mint candy.
Homemade peppermint patties are made by mixing together 4 simple ingredients: butter, powdered sugar, corn syrup and peppermint extract. I like to use a stand mixer simply because it makes the recipe come together faster and the dough is evenly mixed, but you can stir it, then knead with your hand if you’d like. No rolling out or cutting the dough into shapes, simply pinch off a section, roll it in your hand then slightly flatten it. Make one end wider and the other end more narrow for Easter eggs. That’s it! Place patties in the freezer to chill, then cover in chocolate and decorate.
WHAT’S THAT 3 PRONGED FORK YOU USE TO DIP YOUR PEPPERMINT PATTIES?
The 3 pronged fork I use to dip each peppermint patty is a handy Winton Dipping tool. It’s part of a 3 piece set that make it so incredibly easy to dip candy in chocolate.
CHOCOLATE MINT EASTER EGG RECIPE INGREDIENTS
Here’s what you’ll need to make your own Easter Peppermint Patties:
- 1/4 cup softened butter
- 1/3 cup light corn syrup
- 1-2 tsp peppermint extract*
- 3 cups powdered sugar
- 1 cup each white chocolate & dark dipping chocolate
- Easter sprinkles/ pastel sugar sprinkles
HOW TO MAKE COPYCAT YORK PEPPERMINT PATTY CANDY
Here’s how to make it:
- Combine butter, corn syrup, extract and powdered sugar in a mixing bowl. Mix with an electric mixer for about 3 minutes, until ingredients are well combined and are holding together.
- Remove dough from bowl and break off about 2 teaspoon-sized sections. Roll dough in your hand to make a ball, then slightly flatten it. Press one end wider and pinch the other end to make it more narrow for Easter eggs. Put patties down on a pan lined with wax or parchment paper. Once all patties are made, place pan in the freezer for 20 minutes.
- Melt chocolate in microwave for 1 minute 20 seconds. Let sit for an additional minute in the microwave. Remove and gently stir in 1/2 tsp coconut oil, if desired. (It makes the eggs easier to dip!) Remove peppermint patties from freezer. Use a fork or a handy Winton Dipping tool like I did to dip each patty in the chocolate, flip to coat the other side, then tap to remove any excess. Transfer chocolate coated eggs to wax paper to cool. Top with pastel sprinkles and let set. Pipe additional melted chocolate on top and cover in colored sugar sprinkles. Let cool to set. Trim edges of mint chocolate eggs with a thin, sharp knife, if desired.
- Store in an airtight container, refrigerate if preferred but it’s not necessary. Yields 40 mints.
ADDITIONAL NOTES: Add 1 teaspoon peppermint extract, then mix until well combined. Taste dough. If you’d like them to be stronger, add an additional 1/2 to 1 teaspoon extract. You can also use 2 drops of peppermint essential oil instead or even 2 teaspoons mint extract for a more subtle mint flavor. Think Andes Mints as opposed to Starlight mints! Yum.
When making candy like this I really find that dipping chocolate just works best. You can purchase Ghirardelli Melting Wafers at most grocery stores. I buy my melting chocolate in bulk on Amazon. If you really want to use chocolate chips instead, I suggest melting 1/2 a tablespoon of shortening or 2 tsp coconut oil in with the chocolate chips, to thin it out and make it easier to dip the candy.
CHOCOLATE MINT EASTER EGGS
Ingredients
- 1/4 cup softened butter
- 1/3 cup light corn syrup
- 1-2 tsp peppermint extract
- 3 cups powdered sugar
- 1 cup each white chocolate & dark dipping chocolate
- Easter sprinkles/ pastel sugar sprinkles
Instructions
- Combine butter, corn syrup, extract and powdered sugar in a mixing bowl. Mix with an electric mixer for about 3 minutes, until ingredients are well combined and dough forms. Add food coloring, if desired.
- Remove dough from bowl and pinch off about 2 teaspoon-sized sections. Roll dough in your hand to make a ball, then slightly flatten it. Press one end wider and pinch the other end to make it more narrow for Easter eggs.
- Put patties down on a pan lined with wax or parchment paper. Once all patties are made, place pan in the freezer for 20 minutes.
- Melt chocolate in microwave for 1 minute 20 seconds. Let sit for an additional minute in the microwave. Remove and gently stir in 1/2 tsp coconut oil, if desired. (It makes the eggs easier to dip!)
- Remove peppermint patties from freezer. Use a fork or a handy Winton Dipping tool like I did to dip each patty in the chocolate, flip to coat the other side, then tap to remove any excess.
- Transfer chocolate coated eggs to wax paper to cool. Top with pastel sprinkles and let set. Pipe additional melted chocolate on top and cover in colored sugar sprinkles. Let cool to set. Trim edges of mint chocolate eggs with a thin, sharp knife, if desired.
- Store in an airtight container, refrigerate if preferred but it’s not necessary. Yields 40 mints.
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CHECK OUT SOME OTHER EASY EASTER RECIPES:
- Chocolate Easter Nest Cookies
- Homemade Chocolate Marshmallow Eggs recipe
- Easy Easter Marshmallow Dessert recipe
- Easy Easter Dessert Recipes
- Easter Egg Nests recipe
- Cadbury Mini Eggs Brownie Bars
- Butterfly Pretzels recipe
- Easy Peanut Butter Easter Eggs recipe
- Carrot Cake Cookies recipe
- Mini no-bake cheesecakes recipe
HOW DO YOU MELT CHOCOLATE IN THE MICROWAVE?
Melting chocolate in the microwave is easy if you go slowly. Always use a glass or ceramic bowl and chocolate that’s not old. To melt 1 cup of chocolate chips I’d begin with 1 minute in the microwave. After the 1 minute, let chocolate sit for 2-3 minutes. Then, gently stir and see if chocolate begins to melt smooth. If it’s still really solid, add 20 seconds in the microwave, then let it sit again.
Often chocolate looks like it’s not melted when it really is, and you don’t know for sure until you gently stir it. If your chocolate melts but it’s too thick to work with, try adding 1/2 teaspoon of coconut oil or shortening, then letting it melt and stirring it in.
CAN YOU FREEZE HOMEMADE YORK PEPPERMINT PATTIES?
Yes, you can freeze these homemade York peppermint patties! Ensure the chocolate has fully set so that they don’t stick. Then store the peppermint patties in an airtight container. My favorite airtight containers are Snapware. I’ve found that when I use Snapware, the foods generally stay fresh for at least 3-4 days longer than when you use regular tupperware. You can freeze peppermint patties for 4-5 months in air tight containers! If you simply want to freeze them in a ziplock bag, just plan on freezing them for 4-6 weeks, so that they don’t develop frost burn. Be sure to thaw peppermint patties on the countertop.
Chocolate Mint Easter Eggs recipe with just a handful of ingredients! Homemade York Peppermint Patties but BETTER, in the shape of darling Easter eggs. Simple soft, sweetened mint candy covered in chocolate for a delicious, easy Easter candy.
Sophie Heath says
These chocolate mint Easter eggs are perfect for this quarantine easter!
Tara says
Adorable, delicious & easy — you can’t go wrong!