Preparation Steps

• In a large mixing bowl, beat marshmallow cream, softened butter, vanilla extract, and peppermint extract until fully combined and smooth.
• Gradually add the powdered sugar to the mixture, mixing on medium speed until well blended. This may take a few minutes for the mixture to come together and become smooth.
• Line a large baking sheet with parchment paper. Using about 1 tablespoon of the peppermint filling, roll it into a ball, then flatten slightly into a disc for the traditional patty shape. Alternatively, shape into footballs by pinching the ends.
• Continue shaping until all the filling is used. Cover the baking sheet with plastic wrap and freeze for at least 2 hours, or overnight, until the patties are firm.
• Melt the Ghirardelli dark chocolate melting wafers according to package directions (e.g., microwave or double boiler).
• Using a toothpick or a dipping fork, dip each frozen peppermint patty into the melted chocolate. Tap gently to allow any excess chocolate to drip off, then place the coated patty back on the parchment-lined baking sheet.
• Repeat until all patties are coated. Because the patties are cold, the chocolate should set relatively quickly (within minutes). If making footballs, melt white chocolate and pipe laces on them once the dark chocolate has set.
• Store the finished peppermint patties at room temperature in a covered airtight container.