• Place your Mini Tartlet Tray on the top of your Medium Perforated Baking Sheet.

PEPPERMINT PATTIES PREPARATION

• In the bowl of the stand mixer fitted with the whisk attachment, mix the softened butter together with the light corn syrup, and peppermint extract for about 1 minutes on the second lowest setting, then increase the speed to medium high and mix for 2 minutes, until fully combined.
  2 oz butter, 2 oz corn syrup, 1 tsp peppermint extract
  
• Add the powdered sugar and continue mixing for about 2 minutes on low speed until the mixture starts to come together. NOTE: The mixture will be very crumbly, this is normal. Continue mixing and stop to use your hands if needed to work it together. It is ready once you have a creamy paste.
  7.41 oz powdered sugar
  
• Transfer your preparation onto your Roul'pat, lightly dusted with powdered sugar. Knead the dough together into a smooth ball, then flatten it out.
  
• Roll the paste into 0.25 inch | 0.50 cm thick. ensuring you have enough surface area to be able to cut out 30 circles. I used 1 3/4 inch | 4 cm diameter biscuit cutters that fits perfectly into the wells of Mini Tartlet Tray. Set aside while working on the chocolate. NOTE: They will naturally start to dry which makes it easy to handle.
  

CHOCOLATE PREPARATION

• Place the dark chocolate into a heatproof bowl over a pan of simmering water. NOTE: The base of the bowl should sit above the water without touching it. Allow the chocolate to melt so that it is smooth, shiny and glossy. Set aside to cool down.
  13 oz dark chocolate chips

ASSEMBLY

• Add a tablespoon of chocolate into each well of the Mini Tartlet Tray. Arrange a peppermint patty at the center. Cover with more chocolate and decorate with sprinkles. Refrigerate for at least an hour, or until the chocolate is fully set.
  
• Once your No-Bake Peppermint Patties are set, peel them from your mold and store them in a tin metal box in your refrigerator (They stay fresh up to 1 week). I enjoy mine right out of the fridge ; but if you like chocolates with a softer texture, take them out 20 minutes to allow them to come to room temperature. Bon Appétit & Happy Holidays!