1/2 cup condensed milk
1 1/2 teaspoons peppermint extract
3 cups powdered sugar
2 cups dark chocolate chips
2 tablespoons shortenin
Instructions:

Peppermint Filling: Begin by mixing condensed milk with peppermint extract in a bowl. Gradually incorporate powdered sugar, stirring until a stiff dough forms. Adjust with more powdered sugar if the mixture is too sticky.
Shaping the Patties: Lightly dust a surface with powdered sugar. Roll out the peppermint dough to about 1/4 inch thickness and use a small cookie cutter or cup to shape round patties. Place these on a parchment-lined tray and freeze for 30 minutes to firm up.
Chocolate Coating: Melt dark chocolate chips and shortening together in a double boiler or microwave, stirring until the mixture is smooth. Remove the peppermint discs from the freezer once set.
Dipping Process: Dip each peppermint disc into the melted chocolate using a fork, allowing excess chocolate to drip off. Place the coated patties back on the parchment paper.

Setting the Chocolate: Allow the chocolate to set at room temperature or in the refrigerator. Once the chocolate is set, store the peppermint patties in an airtight container to maintain their freshness.