Preparation Steps

• In a large mixing bowl, beat the 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 and a thick, uniform dough forms. This may take a couple of minutes for it to come together.
• Line a large baking sheet with parchment paper. Using approximately 1 tablespoon of the peppermint filling for each, shape into a ball and then flatten into traditional patty shapes. If desired, you can shape them into small footballs by pinching the ends. Continue until all filling is used.
• Cover the shaped peppermint patties with plastic wrap and freeze for at least 2 hours, or preferably overnight, until firm.
• Melt the dark chocolate melting wafers according to package directions (e.g., in a microwave or double boiler). Using a toothpick or fork, carefully dip each frozen peppermint patty into the melted chocolate. Tap gently to allow any excess chocolate to drip off, then place back on the parchment-lined baking sheet.
• Repeat until all peppermint patties are coated. The chocolate should set quickly due to the cold patties. Allow them to fully set at room temperature or in the refrigerator for a few minutes.
• If making football shapes, melt the white chocolate melting wafers according to package directions. Pour into a small ziploc bag and snip off a tiny corner. Pipe laces onto the chocolate footballs. The white chocolate will set quickly.
• Store the finished peppermint patties in an airtight container at room temperature.