How to Make Peppermint Patties from Scratch {4 Ingredients & Gluten Free}

How to make Peppermint Patties from Scratch @BackForSeconds backforseconds.com  #christmas #peppermintpatties #homemade

How to make Peppermint Patties from Scratch @BackForSeconds backforseconds.com  #christmas #peppermintpatties #homemade

Chocolate and peppermint are a match made in heaven, and are especially delightful at Christmas time! Today I am sharing the most AMAZING peppermint patties that are also:

*No bake

*Gluten free

*4 Ingredients


Did I mention they are insanely good?

How to make Peppermint Patties from Scratch @BackForSeconds backforseconds.com  #christmas #peppermintpatties #homemade

How to make Peppermint Patties from Scratch @BackForSeconds backforseconds.com  #christmas #peppermintpatties #homemade

I love eating these straight from the freezer. It just adds to the icy pepperminty experience.

My husband isn’t a big fan of mint, but I begged him to try these and he really liked them! I think they taste exactly like Bryers Mint Chocolate Chip ice cream (which, strangely enough, is his fave). YUM!

How to make Peppermint Patties from Scratch @BackForSeconds backforseconds.com  #christmas #peppermintpatties #homemade

Trust me, you need to make these for Christmas this year. You will be everyone’s favorite ;)

How to make Peppermint Patties from Scratch @BackForSeconds backforseconds.com  #christmas #peppermintpatties #homemade

How to Make Peppermint Patties from Scratch {4 Ingredients}

Serves 60
Prep time 1 hour, 10 minutes
Dietary Gluten Free
Meal type Dessert, Snack
Misc Child Friendly, Freezable, Gourmet, Pre-preparable
The most delightful homemade peppermint patties! Much better than any store bought variety! No bake, gluten free, and only 4 ingredients!


  • 20oz chocolate for melting (can use chocolate chips, almond bark, or any bar of your favorite chocolate)
  • 6 1/2 cups powdered sugar
  • 1/2 teaspoon pure peppermint extract
  • 14oz sweetened condensed milk


Step 1
In a large bowl mix together condensed milk and peppermint extract, and gradually add in powdered sugar until well combined.
Step 2
Divide dough into 4 sections and roll each section into logs about 1 1/2" wide. Wrap tightly in plastic wrap and freeze for at least 1 hour.
Step 3
Melt chocolate according to package instructions. Slice logs (one at a time, leaving the rest in the freezer until ready to use) into 1/4" patties. Dip into chocolate and lay on a wax paper lined cookie sheet. Be sure to dip quickly so the patty doesn't get too soft.
Store in a sealed container at room temperature or in the freezer. I prefer to eat them straight from the freezer!

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  1. says

    Eek! This is a peppermint lover’s dream candy right here! They look SO icy and minty and delicious, Stephanie :) I would probably eat them out of the freezer, too, assuming I didn’t eat them all from the get-go haha. And I love that they’re easy and gluten-free! I’m going to forward this recipe to my celiac friends!

  2. says

    Thank you for posting this amazing recipe. Easy peasy and sooo good! I used E. Guittard dark chocolate to dip, the result was crazy good. Shared with our little gluten free friend, and they were a hit with her also.

  3. says

    Hey I was wondering if 5 1/2 cups of powdered sugar is a 2 pound bag. I am terrible at measuring powdered sugar it goes everywhere. And yes I will be making these! Thanks

    • says

      Honestly, I am not quite sure. I always just measure it out. I cut the top off the bag and use a 1 cup measuring cup to scoop it out – that helps with the powder sugar shower ;) Enjoy!

  4. Nicole says

    What kind of consistency should the mixture be when you roll it into logs,? Mine was very soft so I added an extra cup if powdered sugar but it still was gooey and couldn’t be rolled. So I rolled it into logs using plastic wrap to keep it in a log shape. The logs are now in the freezer and I am hoping it will still work. Anyone else have this problem? Suggestions?

    • says

      If your mixture was too gooey to roll into logs, you did the right thing adding more sugar. It’s supposed to be soft, but not gooey. After they have been in the freezer at least an hour, slice the logs one at a time, keeping the rest in the freezer until you’re done with the first one. After slicing, I put them back in the freezer while I melt the chocolate. Just do one roll at a time or they will get too soft to dip. I hope this was helpful! I just made another batch last night and this is how I did it :) Enjoy!!

      • Nicole says

        Thanks. I am leaving them in the freezer for 24 hours and will slice and dip yh tonight. Even if they don’t look as beautiful as yours I am sure they will tast delicious. I love mint and chocolate! Thanks for the recipe.

    • Kathy says

      It could be an altitude or humidity issue. Come candy making, like Divinity, only work on days with low humidity. Just a thought. :)

  5. Kimberlie says

    I am trying to make these for a cookie swap for tomorrow and they aren’t working out…too gooey to even cut and they didn’t really harden enough in the freezer after 3 hrs….Help!!!

    • says

      Oh no! I just made these again using this exact recipe and it worked great, but maybe you need to add more powdered sugar to help with the stickiness?? I divide the whole mixture into 4 logs and freeze for at least an hour. Then I slice one log at a time leaving the rest frozen until I’ve finished the last one. After slicing, I put them back in the freezer for 20 minutes or so. Once the chocolate is melted I take out about 1/2 a log’s worth of patties and dip them (quickly). They never freeze completely solid but they should be frozen enough to dip in the chocolate. Hope these tips help!

  6. Erin says

    I just made these and they worked out great. I chilled it for an hour then cut it into two pieces. I rolled out each piece with a little powder sugar and used mini cookie cutters to cut out festive shapes. Froze the cutouts then dipped in chocolate. Cute and yummy. I did end up using my hands to kneed in the last half cup of powder sugar but I wanted it to be stiff as I was planning on rolling it out. Maybe the people having problems with it being runny are using evaporated milk not condensed milk.


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