1. Make the Mint Filling

• In a bowl, mix powdered sugar, softened butter, corn syrup (or honey), peppermint extract, and food coloring (if using) until smooth and well combined.

• The mixture should form a soft, slightly sticky dough. If too dry, add a tiny bit more corn syrup; if too wet, add a little more powdered sugar.

2. Shape the Patties

• Line a baking sheet with parchment paper.

• Scoop small amounts (about 1 tablespoon) of the mint dough and form into small discs or balls; flatten slightly to form patties.

• Place them on the parchment paper.

• Chill in the fridge for about 15–20 minutes until firm enough to handle.

3. Melt the Chocolate

• In a double boiler or microwave (in short intervals, stirring in between), melt the chocolate and coconut oil until smooth and glossy.

4. Coat the Patties

• Using a fork or dipping tool, dip each chilled mint patty into the melted chocolate, ensuring full coverage, then place back on the parchment-lined sheet.

• Optional: Use a toothpick or skewer to tap off excess chocolate.

5. Set & Chill

• Once coated, chill the patties in the fridge for at least 20–30 minutes to allow the chocolate to harden completely.

6. Serve & Enjoy

• Serve at room temperature or slightly chilled.

• Store in an airtight container, with parchment between layers if stacking.