When I bite into a Huey Peppermint Patty...

I get the sensation of being in stuck in a house for three days when it is 25 degrees out! This is a recipe that has been in my 'to try' binder for awhile and with all this unexpected extra time on my hands, I tackled them. They turned out pretty good, but I am not sure that buying them in the store isn't an easier route.

Peppermint Patties Gourmet December 2007

Gina Marie Miraglia Eriquez and Lillian Chou The bracing blend of peppermint enrobed in bittersweet chocolate is one of the best—and most refreshing—candy combinations going, and homemade versions of these popular patties are leagues better than anything you'll find in a foil wrapper. Here, we've tempered the chocolate to give it a beautiful sheen and to prevent the coating from developing a bloom at room temperature. Yield: Makes about 4 dozen candies Active Time: 1 1/2 hr Total Time: 2 1/2 hr (includes setting time) 2 1/2 cups confectioners sugar (less than 1 pound), divided 1 1/2 tablespoons light corn syrup 1 1/2 tablespoons water 1/2 teaspoon pure peppermint extract 1 tablespoon vegetable shortening (preferably trans-fat-free) 10 ounces 70%-cacao bittersweet chocolate, coarsely chopped Equipment: a 1-inch round cookie cutter; a digital instant-read thermometer Make filling: Beat 2 1/4 cups confectioners sugar with corn syrup, water, peppermint extract, shortening, and a pinch of salt using an electric mixer (with paddle attachment if using a stand mixer) at medium speed until just combined. Knead on a work surface dusted with remaining 1/4 cup confectioners (I had to add almost another cup of powdered sugar to get it dry enough to be able roll it out) sugar until smooth. Roll out between sheets of parchment paper on a large baking sheet into a 7- to 8-inch round (less than 1/4 inch thick). Freeze until firm, about 15 minutes. Remove top sheet of paper and sprinkle round with confectioners sugar. Replace top sheet, then flip round over and repeat sprinkling on other side.