Line two large baking sheets with parchment paper or wax paper.

In a large bowl, combine the sweetened condensed milk, vanilla extract, and peppermint extract. Stir until well mixed.

Gradually add the sifted powdered sugar to the wet ingredients, mixing with a spatula or wooden spoon until a thick, stiff dough forms. The mixture will be sticky at first but will firm up as you add more sugar.

Lightly dust your hands and a work surface with powdered sugar. Scoop out about a tablespoon of the peppermint dough and roll it into a ball, then flatten it into a small disc, about 1 ½ inches wide and ¼ inch thick. Place the patty on the prepared baking sheet.

Repeat the process with the remaining dough, arranging the patties in a single layer. Place the baking sheets in the refrigerator to chill for at least 1 hour, or until the patties are firm.

Once the patties are chilled, melt the dark chocolate candy melts according to the package directions. You can use a double boiler or melt them in the microwave in short intervals.

Using a fork, dip each chilled patty into the melted chocolate, ensuring it's fully coated. Lift the patty out, letting any excess chocolate drip off.

Place the chocolate-coated patty back on the parchment-lined baking sheet. If using, add sprinkles immediately before the chocolate sets. Let them sit at room temperature or in the refrigerator until the chocolate is completely hardened. Enjoy!