24ouncessemi-sweet or dark chocolate, finely chopped
1cupcrushed candy canes (optional)
Line a large baking sheet with parchment paper and set it aside until needed.
In the bowl of a stand mixer fitted with the paddle attachment, or in a very large bowl using a handheld electric mixer, beat together the sweetened condensed milk and peppermint extract until well combined.
With the mixer on low speed, gradually add in the confectioners' sugar, allowing what you've added to fully incorporate into the mixture before adding more. Beat in the salt. *If the filling is still sticky after adding the 5 cups of confectioners' sugar, add more, a 1/4 cup at a time, until the filling is very thick and can easily be handled.
Using a medium cookie scoop, scoop out level scoopfuls of filling, kneading and rolling each one in your hands a few times before rolling it into a ball and transferring it to the prepared baking sheet. Repeat with all filling. Using your fingertips, or the palm of your hand, press each round of filling down into a 1-and-1/2" circle.
Set aside and allow the patties to dry for at least 1 hour on each side. I suggest setting a timer so you know exactly how long they've been drying. *To easily flip the patties over without breaking them, slide a small spatula underneath each one and gently flip it over.
When you're ready to dip them in chocolate...
Fill a medium pot one-third full with water and bring it to a low simmer over medium heat. Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and place two-thirds of the chocolate into the bowl. Place a candy thermometer intp the chocolate and let it melt, stirring frequently with a silicon spatula. *Do not let the temperature of the chocolate exceed 120°F.
Once the chocolate has fully melted, remove the bowl from heat, but keep the pot of simmering water on the burner. Wipe the bottom of the bowl to remove any condensation.
Stir in the remaining chocolate, a little bit at a time, allowing what you've added to completely melt before adding more.
Set aside and allow the chocolate to cool to 82°F. Once the chocolate has reached 82°F, place it back over the simmering water and reheat to a temperature between 88°F and 91°F. Remove the bowl from heat once you have reached the correct temperature. The chocolate should be smooth and glossy, with no streaks.
Using a fork or candy dipper, dip each patty in the chocolate, allowing excess chocolate to drip back into the bowl before transferring it back to the parchment paper line baked sheet. Sprinkle the top of each dipped patty with crushed canes, if using.
Set aside and allow the chocolate to set before serving, about 1 hour.
Store in an airtight container, at room temperature, for up to 1 week.