In the bowl of a stand mixer fitted with a paddle attachment combine the powdered sugar, lemon juice, 1 tbsp. of water and peppermint extract. Starting the mixer on low, beat everything together, slowly raising the speed to medium. Mix for 3-4 minutes or until a smooth dough/paste forms. If it feels too sticky or loose, add a little more powdered sugar. If it’s too dry and crumbly add a little water.
If you don’t have a stand mixer, combine the powdered sugar, lemon juice, 1 tbsp. of water and peppermint extract in a large bowl. Mix together using a wooden spoon until it forms a ball. Pour onto a clean surface or countertop dusted with powdered sugar and knead until a smooth dough/paste is formed. This will take about 5-7 minutes. If it feels too sticky or loose, add a little more powdered sugar. If it’s too dry and crumbly add a little water.
Divide the dough in half and roll into a 2-inch thick log and wrap with plastic wrap. Place in the fridge for 1 hour.
In a small pot melt the chocolate and coconut oil. Set aside until needed.
Line a baking sheet with parchment paper.
Once the peppermint mixture has firmed up slice into 1/4-inch thick rounds. Take the slice in your hand flatten slightly and smooth out the edges. Place on the baking sheet until needed. If they warm up too much while handling, pop them in the freezer for a few minutes before dipping.
Dip each round halfway into the melted chocolate and place back on the baking sheet. Sprinkle the chocolate with some of the candy pieces. Continue with remaining slices.
Keep in an airtight container in the fridge or freezer with layers of parchment between them to avoid sticking. If giving away as gifts place in small boxes, jars or bags and tie with string.
Recipe Courtesy of Megan Mitchell
©2020 Megan Mitchell