Line a tray or plate with a sheet of parchment.

In a mixing bowl, combine confectioner’s sugar, butter, and corn syrup. Use your hands to knead until a soft dough forms.

Knead in pink food coloring, peppermint oil, and strawberry flavoring. Taste and adjust to your liking, adding more peppermint and/or strawberry as desired.

Gently knead crushed freeze-dried strawberries into the dough.

With a rolling pin, roll dough between two sheets of parchment, to about 5/8-inch / 1 centimeteter thickness. Place on a tray and transfer to the refrigerator and chill for 15 minutes.

Once chilled, use a heart-shaped cutter to cut hearts from the dough. Re-roll and chill the scraps, then cut additional hearts from the excess dough.

Transfer hearts to a parchment-lined tray and chill while you prepare the chocolate.

Temper chocolate, or melt discs of coating chocolate over a double boiler. (See my notes on tempering, above). If using coating chocolate, you may opt to add a tablespoon of vegetable oil, shortening, or coconut oil to produce a smoother, shinier consistency for enrobing.

Working quickly, use an enrobing fork to dip each heart in the chocolate, making sure both sides are fully coated. Transfer hearts to a parchment-lined tray and use enrobing fork to decorate as desired, and/or sprinkle with Valentine’s Day sprinkles or additional crushed strawberries.

Once chocolate has set, brush with lustre dust or edible glitter, if using.

Store in an airtight container at room temperature for up to two weeks. If your kitchen is on the warmer side, you may opt to store your peppermint patties in the refrigerator instead.