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Peppermint Patty Crunch Truffles

Peppermint Patty Crunch Truffles are the perfect combination of creamy, cool peppermint centers and decadent dark chocolate coating, making them one of the most irresistible Christmas candy recipes you can prepare without even turning on your oven. These bite-sized holiday truffles offer the nostalgic flavor of classic peppermint patties but with added crunch from peppermint chocolate pieces, creating a texture that is incredibly satisfying with every bite. The dough-like peppermint filling is easy to mix, shape, and freeze, while the smooth dark chocolate shell adds richness and balance to the refreshing minty interior. Ideal for cookie exchanges, festive dessert boards, edible holiday gifts, and homemade candy boxes, these truffles store beautifully, look stunning on holiday trays, and deliver that magical peppermint-chocolate flavor combination everyone craves during the Christmas season.
Prep Time20 minutes
Chilling Time45 minutes
Total Time1 hour 5 minutes
Servings: 30

Ingredients

Peppermint Center

  • 2 1/2 cups confectioners’ sugar divided
  • 1 1/2 tablespoons light corn syrup
  • 1 1/2 tablespoons water
  • 1 teaspoon peppermint extract divided
  • 1 tablespoon vegetable shortening
  • 10 pieces Peppermint Crunch Thin Chocolates such as Andes, broken into pieces
  • Additional peppermint crunch pieces for topping optional

Chocolate Coating

  • 1 1/2 cups good-quality dark chocolate chopped
  • 1 tablespoon shortening optional

Instructions

  • Combine 2 1/4 cups confectioners’ sugar, corn syrup, water, 1/2 teaspoon peppermint extract, and shortening in a mixer; beat on medium speed until just combined.
  • Dust your countertop with the remaining sugar and knead the dough until smooth; knead in peppermint crunch pieces.
  • Roll about 1 1/2 tablespoons of dough into balls to form 25–30 truffles; place on a baking sheet and freeze 15–30 minutes.
  • Line another baking sheet with wax paper and set aside.
  • Melt dark chocolate with shortening (if using) in the microwave or in a double boiler; stir in remaining 1/2 teaspoon peppermint extract.
  • Remove about 5 truffle centers from the freezer at a time, dip each ball into the melted chocolate using a fork, coat fully, and tap off excess.
  • Place dipped truffles onto the wax paper–lined sheet and sprinkle with peppermint crunch pieces if desired.
  • Freeze again for 15 minutes, or until chocolate is fully set.

Notes

Ingredient Substitutions

  • Replace dark chocolate with milk or white chocolate for a sweeter finish.
  • Use peppermint bark pieces instead of Andes mints for extra color.
  • Substitute shortening with coconut oil if preferred.

Make-Ahead Tips

  • Freeze truffle centers for up to 1 month before dipping.
  • Store finished truffles in an airtight container for 10–14 days.
  • Keep chilled to preserve the chocolate shell.

Serving Variations

  • Drizzle with melted white chocolate for a striped holiday look.
  • Roll freshly dipped truffles in crushed candy canes.
  • Add festive sprinkles for extra color.

Avoid Mistakes

  • Don’t skip chilling—the centers must be firm before dipping.
  • Make sure chocolate isn’t too hot, or it may melt the peppermint centers.
  • Tap off excess chocolate to avoid messy bottoms or pooling.