Chill the candy until it is very firm, about 45 minutes. Once firm, use a large sharp knife to slice off rounds about 1/4 inch thick. You should get about 36 candies from this recipe.

Melt the

Melting Chocolate Wafers in the microwave. Melt in 30-second increments, stirring after every 30 seconds to prevent overheating.

Use a fork or dipping tools to dip a patty completely into the melted coating. (I like to drop it in, put the fork under it, flip it upside down, and then flip it again so the fork is on the bottom and bring it up out of the coating. I think the flipping method is easier than pushing the candy down into the chocolate and then fishing it out again.) Let the excess coating drip back into the bowl.

Set the dipped peppermint patty onto a piece of parchment or waxed paper, and repeat the dipping process with the remaining peppermint patties. If they get too soft to dip, chill them briefly in the refrigerator until theyre firm again.

Let the patties set at room temperature. The great thing about using

Melting Chocolate Wafers is that they always set quickly at room temperature, and always produce a nice shiny coating! If desired, you can trim any uneven edges or feet from your candies once theyve set.