I usually go up to medium-high (which I think is about Speed 6). I start on low, then gradually increase the speed after two minute increments. I then combine the peanut butter, pureed bananas, and vanilla in the bowl of my Kitchenaid Stand Mixer, using the whip attachment. My provider decided to have me put it in the microwave for two minutes at a time (SheвЂ™s not exactly fond of microwaves, and knows very little about themThis is why I now melt chocolate in a saucepan on the stovetop). I like to use milk chocolate, but you can use any chocolate you like. I use the smooth kind, but you can use the crunchy kind if you like.), 1 teaspoon of vanilla, and about ВЅ cup of melting chocolate (you can use more if you like). In my case, I used 4 large bananas, which were too ripe for my liking (I usually eat them straight when theyвЂ™re still green), 1-ВЅ cups of peanut butter (You can use more if you like. Next, you combine the pureed bananas with as much peanut butter as you like. ItвЂ™s like a pudding, and what you do is mash as many bananas as you like (she taught me to do this using two forks, since when I do it in the blender on puree, itвЂ™s just simply horrible to clean!). A blend of chocolate, vanilla & peppermint, a silky sweet round body with a small bite of refreshing peppermint. There was literally a burned crunchy crust with flames coming out on the top! The recipe I like to make is something that I like to call вЂњPeanut Butter Buddies SnackвЂќ. I learned this the hard way when my provider, Mary and I were making a recipe of mine with melting chocolate. I wonder if Signature Kitchens melting chocolate would work for this recipe? I would melt it on the stovetop in a saucepan, since melting in the microwave can easily make it burn. Also be sure to let the chocolate cool down after melting to prevent the higher temperature from melting the patties.

Temperature: the patties need to be chilled before dipping into the warm chocolate otherwise they will soften too much.

Make sure the sprinkles are added while the chocolate is still wet, before setting.

Sprinkles: switch out the sprinkles if desired to make these pretty.

For information on tempering chocolate check out this article. Storing at room temperature they will soften too much.

Chocolate Tempering: Since we are not tempering the chocolate in this particular recipe these candies will need to be stored in the refrigerator.

These will need to be stored in the refrigerator.

Step 6: Place on wax paper lined baking sheet, then place the chocolate coated candies in the refrigerator for at least 30 minutes to chill and let the chocolate harden.

Using a fork tap the edge of the bowl and scrape the bottom to remove as much excess chocolate as you can. Step 5: Dip the chilled peppermint patties into the melted chocolate to coat them completely.

Peppermint patty