1. Combine corn syrup, softened butter, mint extract, salt, and a couple drops of green food coloring in a medium bowl. Stir everything together until well blended and the color is evenly distributed throughout.

2. Stir in one cup of powdered sugar at a time until the mixture becomes too thick to stir with a spoon. Keep adding more powdered sugar and start kneading it with your hands until the mixture is smooth and no longer sticky.

3. Place the mint mixture between two sheets of parchment paper and roll it out to about ¼ inch thickness. Put the whole thing on a baking sheet and refrigerate for 60 to 90 minutes until firm.

4. Once chilled and firm, use a small round cookie cutter to cut out circles. Gather the scraps, re-roll them between parchment paper, and cut out more patties.

5. Melt the chocolate candy coating in a microwave-safe bowl according to package directions. Usually this means microwaving in 30-second bursts, stirring between each interval, until completely smooth.

6. Drop each mint patty into the melted chocolate and use a fork to flip it over until completely coated. Lift it out, tap the fork gently on the edge of the bowl to shake off excess chocolate, then slide it onto a parchment-lined baking sheet. Let the patties sit at room temperature until the chocolate sets completely.