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“My kids rave about these which are much tastier than storebought and very easy to make.”
READY IN:
20mins
YIELD:
2 dozen
UNITS:
US

Ingredients Nutrition

  • 14 cup cooked riced potato
  • 3 tablespoons butter
  • 2 12 cups icing sugar
  • 2 teaspoons peppermint extract
  • 4 ounces semi-sweet chocolate baking squares
  • 2 teaspoons grated paraffin wax

Directions

  1. Mix butter and potatoes.
  2. Stir in icing sugar.
  3. Add peppermint extract.
  4. Mix well.
  5. Mixture should be firm, not sticky.
  6. If mixture is sticky, add more icing sugar.
  7. Knead slightly.
  8. Roll into one inch balls.
  9. Flatten to form patties.
  10. Chill thoroughly overnight.
  11. Melt chocolate squares and paraffin on low heat.
  12. Dip each patty in melted chocolate, allowing to drain before placing on waxed paper.
  13. Allow chocolate to harden.
  14. Store in an airtight container.

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