Instructions
Prepare the dry fondant according to the package directions, making sure to add the peppermint oil, or use pre-made peppermint candy centers.
If desired, divide the prepared center in half and color one portion red and the other green.
On a sheet of parchment paper, flatten the red portion and place the green portion on top to create two distinct layers.
Roll the layered fondant like a cinnamon roll to create a light swirl without overmixing the colors.
Use a cookie scoop to portion the candy center.
Roll into 1” balls and slightly flatten into a patty. Let crust.
Melt the dark chocolate candy melts in the microwave.
Dip each patty into the melted chocolate and place on parchment paper or a silicone mat to set.
Immediately, place pre-cut transfer sheet pieces on top for added decoration. Peel away the transfer sheet once the chocolate has set.
You can also top the dipped patties with an edible royal icing decoration while the chocolate is still wet.
Notes
