1/2 cup light corn syrup
1/4 softened margarine
1 tsp peppermint extract
4 3/4 cups icing sugar
12 oz semi-sweet chocolate squares
With an electric mixer whip corn syrup, margarine and peppermint extract. Add icing sugar 1 cup at a time, blending after each addition. Shape the candy mixture into 1" balls and place on a sheet of waxed paper. Gently flatten each ball with the bottom of a glass and let stand for 1-2 hours or until dry. Melt chocolate, stirring until smooth. Let cool about 10 minutes. Drop patties into chocolate, coating, and place back on the waxed paper. Allow them to sit another 1-2 hours, then place them in an airtight container and refrigerate.