2 1/2 cups powdered sugar
2 tablespoons light corn syrup
1 1/2 tablespoons water
1 teaspoon Peppermint extract
1 tablespoon vegetable shortening
12 ounces chocolate almond bark or candy melts
Using a mixer, blend 1 cup powdered sugar with corn syrup, water, peppermint extract and shortening. once completely blended, add in remaining powdered sugar, 1/2 cup at a time. (If dough is too stiff to use mixer, you can knead remaining sugar in by hand.)
Divide dough into 1 inch balls (or 1/2 inch balls for small mints) using your hands, pat dough into 1/4 to 1/2 inch thick discs. place on a wax paper lined tray and place in freezer for 4 hours.
When ready to coat in chocolate, follow package directions for melting chocolate, I use a mini crock pot.
Line a second tray with wax paper. Remove mint discs from freezer. Dip bottom side on disc in melted chocolate then place on a fork and using a spoon, pour chocolate over top of mint to cover. Tap off excess chocolate then place on new wax paper covered tray for chocolate to set. Repeat with remaining mint discs.
Store in a airtight container for up to 2 weeks.
You will need to keep your chocolate warm while dipping or it will cool off fast from dipping the frozen mint discs.