Mix together the powdered sugar, butter, milk and peppermint oil or extract until mixture will well mixed. It will be thicker and almost for a dough.

If not using a mold, skip down to the step about not using a mold.

Heat chocolate chips in the microwave in 30 second intervals, never longer because chocolate can burn or over heat very easily and it will seize up and get grainy. After 30 seconds, stir and microwave for another 30 seconds and stir. Repeat this process until mixture is melted, smooth and shiny.

If using a candy mold, spoon a little of the mixture into the candy mold, followed by the peppermint sugar mixture right in the center.

Spoon a little chocolate over the top and let it go down the insides if the molds too.

Once all filling and chocolate is in the molds, tap the mold against the counter so any air bubbles come to the surface and the chocolate settles around the peppermint filling.

Place in the refrigerator or freezer until chocolate is firm and set. Remove from molds and enjoy.

If not using a candy mold, Roll peppermint into 16 balls then press them down into a disc shape and place in the freezer or refrigerator for 10 minutes or until filling mixture is firm and cold.

Heat chocolate chips in the microwave in 30 second intervals, never longer because chocolate can burn or over heat very easily and it will seize up and get grainy. After 30 seconds, stir and microwave for another 30 seconds and stir. Repeat this process until mixture is melted, smooth and shiny.

Use a fork to hold your cold peppermint filling on then dip into the warm chocolate. Place the dipped peppermint patty on a parchment paper lined plate or cookie sheet.

Return peppermint patties to the refrigerator or freezer until the chocolate is set and firm.

Enjoy!