Whisk the condensed milk and peppermint extract together in the bowl of a stand mixer, or in a large mixing bowl.

Add half of the powdered sugar to the bowl and beat with an electric mixer to combine. Pour in the other half of the powdered sugar and beat again to combine. If mixture is too thick to stir, add in a tablespoon of water at a time until the dough is stiff, but still workable.

Line a 12x16-inch baking pan with parchment paper.

Then using a 1-inch cookie scoop, scoop out 30-35 balls from the dough. Wet your hands and roll each of the balls with your hands to smooth them out.

Place a sheet of parchment paper on top and use the bottom of a glass to press each of the balls into a ¼-inch thick patty.

Freeze the pan of peppermint patty centers in the freezer for 2 hours.

Melt the chocolate wafers in a medium size microwave safe bowl. Then, working quickly, dip the patties one at a time in the chocolate using a fork to drain the excess chocolate and place them back on the pan lined with parchment paper.

If the patties start to soften too much while you’re dipping them, place them back in the freezer for 10-15 minutes.

Let the chocolate harden fully before serving or storing.