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    St. Patrick's Day Peppermint Patties


    3 Cups Icing sugar
    1/3 Cup Sweetened Evaporated Milk
    3/4 Cup Callebaut Milk Chocolate Chips
    2 Tbsp Peppermint Extract
    1/8 Tsp Green Food Colour Paste
    1/2 Cup Merckens Green Molding Wafers


    1. In a large mixing bowl, stir together evaporated milk and food colouring. Mix until fully combined and uniform in colour.
    2. Add in half of the icing sugar and 2 tbsp of peppermint extract while continuing to mix, then add the second half of icing sugar and stir until incorporated. This should produce a semi-dry peppermint flavoured dough.
    3. Place a long strip of plastic wrap down on a flat surface and place dough in the middle. Cover with another strip of plastic wrap and press out into rectangular shape.
    4. With a rolling pin, roll out dough into a long 1/2 cm thick slab and place onto cookie sheet. Chill in freezer for approximately 5-10 minutes to harden.
    5. Remove flattened dough from freezer and place on cutting board, with plastic wrap still underneath. With a small round cookie cutter, cut rounds and set aside on a separate cookie sheet. Return to the freezer until ready to cover in chocolate.
    6. Using a double boiler method, melt milk chocolate chips. Remove rounds from the freezer and with a fork, dip into chocolate and quickly transfer to a parchment lined cookie sheet. You must cover in chocolate quickly or the rounds will begin to melt.
    7. Let cool completely. Once cool, melt green molding wafers and transfer into a piping bag. Pipe designs on top of peppermint patties and let cool before serving.
    8. Yield: 30-40 small patties