In a large bowl, beat on medium speed, 2 cups powdered sugar, and butter until well combined.
Gradually add heavy cream, 1 tablespoon at a time, until well combined. Add peppermint and vanilla extracts and beat until well combined.
Gradually add more powdered sugar until the mixture is stiff.
CHILL FILLING:
Place peppermint filling on a piece of parchment paper and roll it into a log that is about 2 inches in circumference.
Place the filling in the freezer to chill for about 20-30 minutes or in the refrigerator overnight.
CUT AND SHAPE FILLING:
Using a sharp knife, cut the log into pieces about 1⁄2 inch thick and roll them into a ball using powdered sugar if the dough is sticky.
Using a glass dipped in powdered sugar, gently flatten the ball into a circular disc.
Place the discs on a parchment paper-lined baking sheet.
Return the discs to the refrigerator while you prepare the chocolate.
MAKE CHOCOLATE COATING:
Add chocolate and shortening to a microwave-safe bowl and heat at 50% power for 30 seconds. Stir and continue heating for 20-30 seconds at a time and stirring after each heating.
Stop just before the chocolate is completely melted. Stir the chocolate until smooth.
Line another baking sheet with parchment paper
ASSEMBLE PEPPERMINT PATTY CANDY:
Remove patties a few at a time from the refrigerator and dip into melted chocolate.
Let the candy sit until fully hardened. Store in an airtight container for up to 2 weeks.
Video
Notes
Add melted chocolate to a plastic squeeze bottle and drizzle peppermint patties after they are set for the chocolate drizzle.