Preparation Steps

• In a large mixing bowl, beat marshmallow cream, softened butter, vanilla, and peppermint extracts until fully combined. Slowly add powdered sugar and mix on medium speed until well blended and a dough forms.
• Line a large baking sheet with parchment paper. Use about 1 tablespoon of filling to shape into balls, then flatten into discs for traditional patties. For football shapes, pinch the ends of the ball to form ovals. Repeat until all filling is used.
• Cover shaped patties with plastic wrap and freeze for about 2 hours or overnight to firm up.
• Melt the dark chocolate wafers according to package instructions. Using a toothpick or fork, dip frozen patties into the melted chocolate, tap off excess, and place back on parchment paper to set.
• If making footballs, melt white chocolate wafers and pipe laces onto the shapes using a small plastic bag with the corner cut off. Let set for a few minutes.
• Store peppermint patties at room temperature in an airtight container.