Pumpkin Mint Patties

Directions

1. In a stand mixer or medium bowl (if using a hand mixer), combine the softened butter and light corn syrup.
2. Add 2 cups of powdered sugar and the mint extract, then mix on low speed until everything is well incorporated.
3. Mix in an additional cup of powdered sugar.
4. Transfer the mixture onto a cutting board that has been dusted with the remaining cup of powdered sugar.
5. Knead the mixture by hand until the sugar is fully absorbed and the dough is completely smooth.
6. Using a small cookie scoop or a tablespoon, create evenly-sized balls and place them on wax paper.
7. In a microwave-safe bowl or measuring cup, heat the white chocolate on 50% power for 1 minute, then stir. Continue heating in 15-second intervals, stirring each time, until the chocolate is fully melted. Be careful not to overheat, as it can burn.
8. With your silicone pumpkin mold, pour melted chocolate into each cavity just enough to cover the bottom to a depth of no more than ¼ inch (1/8 inch ideal). Place the mold in the fridge for a few minutes to speed up hardening.
9. Once hardened, remove the mold from the fridge and place one mint ball in the center of each cavity. Press down to flatten, leaving space around the edges for the top chocolate layer to seal the patty.
10. Pour another layer of melted chocolate over each mint ball, then gently tap the mold on the counter to smooth the tops. Return to the fridge to harden. Once set, gently remove each patty from the mold and place on wax paper.
11. Repeat steps 8-10 until all mint balls are used.