In a large bowl, add sugar, softened butter, vanilla and peppermint, blend with mixer on low speed until blended.

Slowly add evaporated milk and turn mixer on medium speed, mix until creamy.

Cover batter and place in refrigerator, until firm.

Roll batter into 1-inch balls and place on cookie sheet, lined with parchment paper.

Using bottom of drinking glass, flatten batter rolls to 1/4" thickness.

Return flattened rolls to refrigerator for at least one hour while chocolate is melting.

Melt chocolate and shortening

Dip patties into chocolate and place on clean parchment paper. When all patties are covered, return to tefrigerator to allow chocolate to set.

Will remain fresh for 2 months if kept refrigerated in air-tight container.