Recipe courtesy Daphna Rabinovich, Canadian Living Cooks.
In stand up mixer or using hand-held beaters, lightly beat together sweetened condensed milk and peppermint extract. With machine on low, gradually add icing sugar, beating until smooth and well blended. Turn mixture out onto surface sprinkled with a light film of additional icing sugar.
Knead mixture lightly to form smooth ball. Shape into 1-inch balls. Place 2-inches apart on parchment paper-lined baking sheets. Flatten each ball into a 1 1/2-inch patty.
Let patties dry about 2 hours. Turn each patty over and let dry for an additional hour.
Melt chocolate over double boiler. Resting each patty on tines of fork or dipping tools, dip each patty into warm chocolate, drawing fork lightly across rim of pan to remove excess chocolate. Invert onto parchment paper-lined baking sheets, let stand until firm. Store covered at room temperature. Makes about 8 dozen patties.