Peppermint Patty Crunch Truffles

Combine 2 1/4 cups confectioners' sugar, corn syrup, water, 1/2 teaspoon peppermint extract and 1 tablespoon shortening in the bowl of your electric mixer. Beat until just combined at medium speed. Dust your countertop with remaining confectioners' sugar and knead dough by hand (until most of the confectioners' sugar is worked in and dough is smooth) and incorporate peppermint crunch pieces.

2. Form "dough" into 25-30 balls by rolling about 1 1/2 tablespoons of dough between the palm of your hands. Transfer to a baking sheet and freeze for 15-30 minutes or until firm.

3. Line a baking sheet with wax paper and set aside. When the balls are ready to be coated in the chocolate, melt dark chocolate with the tablespoon of shortening (if using) in the microwave or with the help of a double boiler. Add remaining 1/2 teaspoon peppermint extract and stir well. Removing 5 balls at a time from the freezer, place first ball into the chocolate. With the help of a fork, turn ball over and make sure its evenly coated. Remove from the melted chocolate and before transferring to the prepared baking sheet, tap fork gently against the side of the bowl to get rid of any excess chocolate. Sprinkle with additional peppermint crunch chocolate pieces, if desired. Continue until all balls are coated. Return baking sheet to the freezer until chocolate is set (about 15 minutes).