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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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5 from 2 votes

CHOCOLATE MINT EASTER EGGS

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.
Prep Time30 mins
Chilling Time20 mins
Total Time50 mins
Course: Candy
Cuisine: American
Keyword: Easter Egg Peppermint Patties
Servings: 45
Calories: 67kcal

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.

Notes

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.
*** 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.

Nutrition

Serving: 1g | Calories: 67kcal | Carbohydrates: 12g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 11mg | Potassium: 11mg | Fiber: 1g | Sugar: 12g | Vitamin A: 32IU | Calcium: 2mg | Iron: 1mg