Homemade Peppermint Patties

I got this recipe from another blog called Sweet & Crunchy, and I love it.  I made a couple of changes but they are very minor.

INGREDIENTS:

• 2-1/4 Cup Powdered Sugar Sifted
• 2 Tbsp Softened Butter
• 2 Tsp Peppermint Extract (I used my homemade peppermint extract)
• 2 Tbsp Heavy Cream
• 12 oz Ghirardelli Dark Chocolate Melting Wafers 

DIRECTIONS: 

1. Mix powered sugar, butter, peppermint extract, and heavy cream until creamy (Adjust consistency by adding more powdered sugar or cream so the dough is firm not sticky). 
2. Fold mixture onto plastic wrap and shape into a long roll. 
3. I liked Sweet & Crunchy's idea to use an empty cardboard paper towel roll by cutting the empty roll long wise. 
4. Slide your filling roll into the cardboard roll, wrap the cardboard tightly around the candy, and secure with tape or rubber bands. This prevents the candy from spreading out and losing its nice round shape while hardening. 
5. Place in the refrigerator for 30-45 minutes or freezer 10-15 minutes until dough hardens enough to keep its shape. Remember, it needs to withstand being dipped and flipped in hot melted chocolate. 
6. Once firm, slice into desired thickness.  If when slicing, the pieces are losing their round shape, the dough is too soft. Return to the fridge or freezer and try again in 5-10 minutes. Meanwhile, any slices already sliced, may also be stored in the fridge/freezer to keep firm, until you are ready to start dipping in melted chocolate. 
7. While slicing your pieces, begin melting your chocolate wafers according to the package directions. 
8. When the chocolate is completely softened and smooth, it's time to dip your sliced candy filling. 
9. Dip your candy pieces in chocolate on both sides and drop on wax paper to harden.