Preparation Steps

• In a large mixing bowl, beat marshmallow cream, butter, vanilla extract, and peppermint extract until fully combined. Add in powdered sugar and mix on medium speed until well blended (may take a couple minutes for it to come together).
• Line a large baking sheet with parchment paper. Using about 1 tablespoon of filling, shape into a ball, then flatten it for the traditional shape. If wanting to make footballs, shape into a ball and then pinch the ends. Continue until all filling is used. Cover with plastic wrap and freeze for about 2 hours (or overnight).
• Melt Ghirardelli dark chocolate wafers according to package directions. Using a toothpick, dip frozen peppermint rounds into the chocolate. Tap gently to remove excess chocolate and place back on the parchment paper. Repeat until all candies are coated. Allow to set at room temperature, approximately 15-20 minutes.
• Store in an airtight container at room temperature. Will keep fresh for up to 2 weeks.
• If making footballs, melt white chocolate according to package directions. Pour into a small ziploc bag, seal, and cut off a tiny corner. Pipe laces over chocolate-coated footballs. Allow white chocolate to harden, about 5 minutes. Enjoy!