Preparation Steps

• In a large mixing bowl, beat marshmallow cream, butter, and extracts until fully combined. Add in powdered sugar and mix on medium speed until well blended. It may take a couple of minutes for the mixture to come together.
• Line a large baking sheet with parchment paper. Using about 1 tablespoon of filling per patty, shape into a ball, then flatten it for a traditional round shape. If you want to make football shapes, shape into a ball and then pinch the ends. Continue until all filling is used. Cover with plastic wrap and freeze for at least 2 hours, or preferably overnight, until firm.
• Melt Ghirardelli dark chocolate melting wafers according to package directions. Using a toothpick, dip each frozen peppermint patty into the melted chocolate. Let the excess chocolate drip off and place the coated patty back onto the parchment paper. Repeat until all patties have been coated. The chocolate should set quickly due to the cold patties.
• If making football shapes, melt the white chocolate wafers according to package directions. Pour the melted white chocolate into a small zip-top bag, snip off a tiny corner of the bag, and pipe laces onto the chocolate-coated football shapes.
• Store the peppermint patties at room temperature in a covered container.