1. In a large mixing bowl, combine the powdered sugar, softened butter, heavy cream, peppermint extract, and salt.

2. Beat on low speed until the sugar is mostly incorporated, then increase to medium and mix until a thick, smooth dough forms.

3. If the filling is crumbly, add a little more cream, a teaspoon at a time, until it presses together easily without sticking heavily to your hands.

4. Line a baking sheet with parchment paper. Scoop about 1 tablespoon of the peppermint mixture at a time, roll into a ball, and gently flatten into a disc.

5. Arrange the discs on the prepared baking sheet, leaving a little space between each one.

6. Chill the shaped patties in the refrigerator for at least 30 minutes, or in the freezer for 15 to 20 minutes, until very firm.

7. Place the chopped chocolate and coconut oil or shortening in a heat-safe bowl.

8. Melt the chocolate in the microwave in 20 to 30 second bursts, stirring between each, or over a double boiler, until smooth and glossy.

9. Let the melted chocolate cool for a few minutes so it is warm but not piping hot.

10. Working with a few patties at a time, use a fork to dip each chilled disc into the melted chocolate, turning to coat completely.

11. Let the excess chocolate drip back into the bowl, then slide each patty back onto a clean parchment-lined baking sheet.

12. While the chocolate is still wet, top the patties with holiday sprinkles if using.

13. Repeat the dipping process with the remaining patties, reheating the chocolate gently if it begins to thicken.

14. Allow the coated peppermint patties to set at room temperature until firm, or chill them in the refrigerator for about 15 minutes to speed up setting.

15. Once the chocolate has set, transfer the peppermint patties to an airtight container and store in the refrigerator until ready to serve.