Combine the sweetened condensed milk and peppermint extract in a mixing bowl. Stir until well blended.

Gradually add the powdered sugar, mixing until the mixture becomes thick and moldable. You may find it easier to use your hands.

Shape the mixture into small, uniform patties and place them on a sheet of wax paper.

Chill the patties in the refrigerator for about 30 minutes or until they are firm to the touch.

Melt the chocolate almond bark using a microwave or double boiler, stirring frequently to avoid burning.

Dip each chilled patty into the melted chocolate, ensuring every side is beautifully coated.

Return the chocolate-covered patties to the wax paper and allow them to set at room temperature until the chocolate hardens.