Preparation Steps

• In a large mixing bowl, beat marshmallow cream, softened butter, vanilla extract, and peppermint extract until fully combined. Gradually add powdered sugar and mix on medium speed until dough forms and is smooth.
• Line a baking sheet with parchment paper. Shape about 1 tablespoon of the peppermint mixture into balls and flatten for the traditional patty shape. For football shapes, pinch the ends of the ball to shape. Place on prepared baking sheet.
• Cover with plastic wrap and freeze patties for about 2 hours or overnight until firm.
• Melt dark chocolate wafers according to package instructions. Using a toothpick, dip each frozen peppermint patty into the melted chocolate and tap off excess. Place back on parchment paper to set.
• If desired, melt white chocolate wafers, pour into a small plastic bag, cut a corner, and pipe laces onto the football-shaped patties. Allow to set for a few minutes.
• Store peppermint patties at room temperature in an airtight container for up to two weeks.