11.25 oz can condensed coconut milk (can sub regular condensed milk)
2 tsp peppermint extract
5 C powdered sugar
2 candy canes - crushed
3 C semi sweet chocolate chips
3 tsp coconut oil
Instructions
Using an electric mixer, mix condensed milk and peppermint extract. Add the powdered sugar one cup at a time. Dough will become thick.
Place a piece of wax paper on a flat surface. Dump the filling onto the wax paper. Spread into a long log shape - can split into two parts if its easier to work with. Roll filling in wax paper (see images). Freeze until set, at least 1-2 hours
Remove from freezer, cut in half and put the other half back in the freezer, need to work in shifts so the the filling doesn’t soften. Remove wax paper from filling. Line a large baking sheet with wax paper. Cut the filling into ½” rounds, lay flat on sheet.
In a microwave safe low bowl add 1½ C chocolate chips and 1½ tsp coconut oil, microwave on high for 1-2 minutes until melted and smooth. Pour a spoonfull of chocolate over the top of each filling round. Return to the freezer to set for 5-10 minutes.
Remove from freezer. May need to reheat the chocolate again. Flip the candies over and and a spoonful of chocolate to the other side to cover, make sure sides are covered in chocolate as well. Add a pinch of crushed candy canes to the top before the chocolate melts. Return to the freezer to set. Store in an airtight container in the freezer.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/peppermint-patties/