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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Crunchy and Smooth Peppermint Patties

These peppermint patties are killer, but just a tad tricky. Pay attention to the directions and notes and you will end up with some smooth treats to hand out during the Holidays or anytime actually. 


For 15 Serving(s)


  • 7 ounces marshmallow creme, about 2 cups*
  • 1 1/2 to 2 cups powdered sugar
  • 2 teaspoons peppermint extract
  • 1 cup your favorite flavored cereal , crushed and divided
  • 1 cup chocolate chips
  • 2 teaspoons vegetable oil

Crunchy and Smooth Peppermint Patties Directions

    Place the marshmallow cream, 1 1/2 cups powdered sugar, half the crushed cereal and extract in a bowl. Using an electric or hand-held mixer, beat until smooth. The mixture should be very thick and not pourable. If needed, add remaining powdered sugar.
    Place bowl in the refrigerator for at least a half hour to thicken completely. When ready, place a large piece of film wrap on a platter, baking pan or something that will fit into your freezer. Divide the film wrap in two if you are using 2 platters. 
    Working quickly, remove the marshmallow mixture from the refrigerator and begin pinching off desired sized balls(I used about 2 tablespoon measures) and roll into a ball with your palms. You will need to slightly moisten your hands. Flatten each to about 1/2-inch in thickness and place these discs on the film wrap and freeze for at least a half hour to completely firm. 
    When ready, melt chocolate chips in a bowl with oil for 1 minute in the microwave. Remove and stir until smooth. Put another piece of film wrap on a plate; set aside.
    Remove only a few mint patties from the freezer at a time and dip into melted chocolate, flipping each over using 2 forks. Lift to drain excess chocolate from each and place on the new, film wrap-lined plate. Continue with just half the remaining patties. Sprinkle the tops with remainder of crushed cereal and place in refrigerator. 
    Continue this process with other half of the patties, microwaving the chocolate for a few seconds because it will cool and thicken at this point. 
    Refrigerate until chocolate has hardened. These peppermint patties can be left at room temperature without melting.
    Makes about 12-15 
    * or softened cream cheese