Prepare the Filling: In a mixing bowl, stir together the sweetened condensed milk and peppermint extract. Gradually add the confectioners’ sugar until a stiff dough forms.
Shape the Patties: Roll the mixture into small balls, then flatten them into discs about 1½ inches wide. Place on a parchment-lined baking sheet and freeze for 30 minutes to firm up.
Melt the Chocolate: In a microwave-safe bowl, melt the almond bark in 30-second intervals, stirring until smooth.
Dip and Coat: Using a fork or dipping tool, coat each peppermint disc in the melted chocolate and return to parchment paper. Add sprinkles before the chocolate sets if you like.
Set and Enjoy: Let the patties rest at room temperature or refrigerate until the chocolate is firm.
Serving and Storage Tips
