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 well blended and dough forms.
• Line a large baking sheet with parchment paper. Using about 1 tablespoon of filling, shape into a ball and flatten for traditional patties. For football shapes, pinch ends of the ball. Place shaped patties on prepared sheet. Cover and freeze for about 2 hours or overnight.
• Melt dark chocolate wafers according to package instructions. Using a toothpick, dip frozen patties in melted chocolate, tapping off excess, and place back on parchment paper. Repeat for all patties. Allow chocolate to set while cold.
• If decorating football-shaped patties, melt white chocolate wafers, pour into a small piping bag, and pipe laces onto the patties. Let set for a few minutes.
• Store peppermint patties at room temperature in a covered container.