Ingredient
4 cup softened butter
1/3 cup light corn syrup
1-2 tsp peppermint extract
3 cups icing sugar
2 cups dark dipping chocolate
Method
Combine butter, corn syrup, extract and icing 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 make two long rolls. Take a piece and roll into a ball and gently flatten with your hands. Place all flattened circles down on a pan lined with wax or parchment paper. Once all dough is made into circles, place pan in the freezer for 10-15 minutes.
Melt chocolate in a glass dish in microwave for 1 minute 20 seconds. Let sit for an additional minute in the microwave. Remove and gently stir. Remove peppermint circles from freezer. Use a fork or a dipping tool like I did to dip each circle in the chocolate, flip to coat the other side, then tap to remove any excess. Transfer chocolate coated circles to wax paper to cool. Top with hundred and thousands if you'd like. Store in an airtight container. (makes around 40 mints)
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