Disclosure: This post is sponsored by World Market, and I am a member of the World Market tribe. Read my full disclosure policy here.
These chocolate-dipped peppermints are one of my favorite Christmas candy recipes. They have a sweet, creamy center center flecked with peppermint. I can’t decide if they’re better dipped in white chocolate or semisweet chocolate. Make up a bunch for neighbor gifts or reacher gifts, and you’ll be everyone’s favorite.
These chocolate-covered peppermint candies are a family holiday tradition, and a variation on a popular Christmas treat – Martha Washington candy.
They’re the perfect sweet treat to serve at a party, and they also make great neighbor gifts. Santa likes it when you leave a few on his plate on Christmas Eve. (And mama enjoys one with her morning coffee!)
These candies have a creamy center filled with crunchy peppermint bits. They’re dipped in melted semisweet chocolate or white chocolate and sprinkled with more crushed peppermint pieces from the baking aisle.
I love the combo of peppermint and chocolate (or white chocolate). In fact, Peppermint White Hot Chocolate or an Iced Peppermint Mocha would taste wonderful with these candies.
I first created and shared this recipe in partnership with World Market for their blog. But I’m excited to share it here on Atta Girl Says, too.
This post contains affiliate links for your shopping convenience. If you make a purchase based on my referral, I earn a small commission, at no additional cost to you. Read my full disclosure policy here.
I know candy-making can be a bit intimidating, and goodness knows I’ve failed when it comes to chocolate-dipped treats. But these chocolate and peppermint treats are pretty easy to make.
These candies have a creamy center filled with crunchy peppermint bits. They’re dipped in melted semisweet chocolate or white chocolate and sprinkled with more crushed peppermint pieces from the baking aisle.
You can crush candy canes to use for the filling and candy topping, but I like to save a step and use Atkinson’s All-Natural Mint Twists crushed peppermint candy.
The filling is simple to make. Just mix sweetened condensed milk, powdered sugar, softened butter, vanilla, salt and peppermint pieces until blended into a thick, sticky filling.
I recommend using a stand mixer to make the candy filling. My KitchenAid mixer was a Christmas gift from my parents many, many years ago, and I don’t know how I ever cooked or baked without it.
Once the filling is mixed, form it into balls, about ¾ inches in diameter, and place onto a baking sheet lined with parchment paper.
To make the candies easier to dip in chocolate, I recommend letting them chill in the refrigerator or freezer for at least half an hour. Take them out just before you plan to dip them.
I like to dip the candies in white chocolate and dark chocolate. And after all these years of making them, I still can’t tell you which is my favorite!
But I always recommend using a high-quality chocolate for dipping. You’ll find lots of options at World Market.
I used Ghirardelli Semisweet Chocolate Chips and Lindt Classic Recipe White Chocolate Bars for this batch. But feel free to use your favorite varieties and brands of chocolate. You’ll need about 24 ounces of chocolate for this recipe. But I always buy extra, just in case I need more
When you’re ready to dip the candies, melt 12 ounces of semisweet chocolate in a double boiler over low heat or in a microwave. If using a microwave, heat chocolate for 30 seconds at 50 percent power, then stir. Continue microwaving in 15-second increments at 50 percent power until the chocolate is completely melted.
Be careful not to overheat the chocolate or it will seize and clump, and you’ll be unable to use it for dipping. If necessary, thin the chocolate with vegetable oil, a teaspoon at a time, until it’s a good dipping consistency.
Working in small batches, dip chilled candies in chocolate.
The best way to do this is to lay a candy on the tines of a fork. Lower the fork into the warm chocolate, until the candy is submerged. Then, raise the fork, allowing the extra chocolate to drip through the tines. Tap the fork on the edge of the dipping bowl to remove any excess chocolate. Then gently slide the dipped candy onto baking sheet lined with parchment.
You can also place the melted chocolate in a shallow dish and dip the candies in that. Spoon chocolate over the tops of the candies, use a toothpick or fork to remove them to parchment paper to cool.
Of course, you’ll want to sprinkle the candies with the remaining crushed peppermint pieces before they cool completely.
Allow chocolates to set and cool completely before serving. It may be necessary to place them in the refrigerator for a few minutes to help the chocolate set and harden.
Chocolate-Covered Peppermint Candies
Ingredients
- 2 pounds confectioner’s sugar
- 1 14- ounce can sweetened condensed milk
- 2 sticks unsalted butter softened
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1 ½ cups crushed peppermint candy plus another ½ cup for garnish
- 12 ounces semisweet chocolate
- 12 ounces white chocolate
- Vegetable oil optional
Instructions
- Combine powdered sugar, sweetened condensed milk, butter, salt and vanilla in a large bowl and blend thick and combined. Gently mix in 1 ½ cups of crushed peppermint candy until fully incorporated.
- Roll filling into ¾-inch round balls. Place on a baking sheet lined with parchment paper and chill or freeze for at least 30 minutes.
- When you’re ready to dip the candies, melt 12 ounces of semisweet chocolate in a double boiler over low heat or in a microwave. If using a microwave, heat chocolate for 30 seconds at 50 percent power, then stir. Continue microwaving in 15-second increments at 50 percent power until the chocolate is completely melted.
- Be careful not to overheat the chocolate or it will seize and clump, and you’ll be unable to use it for dipping. If necessary, thin the chocolate with vegetable oil, a teaspoon at a time, until it’s a good dipping consistency.
- Working in small batches, dip chilled candies in chocolate. The best way to do this is to lay a candy on the tines of a fork. Lower the fork into the warm chocolate, until the candy is submerged. Then, raise the fork, allowing the extra chocolate to drip through the tines. Tap the fork on the edge of the dipping bowl to remove any excess chocolate. Then gently slide the dipped candy onto baking sheet lined with parchment.
- Before the chocolate has time to cool and set, sprinkle candies with remaining peppermint pieces.
Erika Brady
I cannot think of a better gift to give at Christmas time than chocolate! It is one of the easiest and best things to give your friends and neighbors. I love the idea you have of a chocolate dipped peppermint candy. Peppermint makes it even better because it makes it feel more like Christmas time. Love this idea!