In a medium bowl, combine the softened butter, light corn syrup, mint extract, salt, and a few drops of green food coloring. Mix thoroughly until the color is evenly distributed and the mixture is smooth and well combined. This creates a flavorful base that will hold all your other ingredients together.

Add the sifted powdered sugar gradually, one cup at a time, stirring well after each addition. Once the mixture becomes too stiff to stir with a spoon (around 3-4 cups of sugar), switch to kneading by hand. Continue kneading and adding the remaining powdered sugar until you have a smooth, non-sticky dough with a firm, fudgy consistency. I like to work on a clean surface dusted lightly with powdered sugar to prevent sticking—this makes the kneading process much easier and keeps your hands cleaner.

Roll the mint dough into 1-inch balls, then place them on a piece of waxed paper. Gently flatten each ball into a patty shape about 1/4-inch thick using the palm of your hand or the bottom of a glass. Once all patties are shaped, refrigerate them for 60-90 minutes until they're completely firm and hold their shape well. This chilling step is crucial because it prevents the patties from falling apart when you dip them in hot chocolate.

While the patties chill, melt the chocolate candy coating according to package directions, using either a double boiler or microwave in 30-second intervals, stirring between each interval. Heat the chocolate just until smooth and pourable—don't overheat it or it will become thick and clumpy. Transfer the melted chocolate to a shallow bowl or cup that's deep enough to dip the patties without them touching the bottom.

Remove the chilled patties from the refrigerator and work quickly while the chocolate is still warm. Using a fork, carefully dip each patty into the melted chocolate, coating it completely on all sides. Tap the fork gently against the side of the bowl to remove excess chocolate, then place the coated patty back on a clean piece of waxed paper. Work in batches if needed to keep your pace steady. I find that if the chocolate starts to cool and thicken, a quick 10-15 second reheat brings it back to the right consistency without any problems.

Allow all the dipped candies to sit at room temperature for 30-45 minutes until the chocolate coating is completely firm and set. You can also refrigerate them for faster setting if you're short on time. Once set, the patties are ready to enjoy and can be stored in an airtight container at room temperature for up to two weeks.