1/4 c. raw sugar
1/4 c. filtered water
1 tsp. gluten-free peppermint extract
8 oz. organic semisweet chocolate chips
*In a saucepan over medium heat, heat the sugar and water. Swirl pan around until sugar dissolves. Boil until candy thermometer reads 280 degrees (you should be able to form a tiny bit into a ball between your fingers). Remove from heat and add peppermint extract. Pour onto a greased cookie sheet to cool. When sugar mixture is cold, break it into pieces and food process until it turns into fine crumbs. In a double boiler or bowl over hot water, melt the chocolate. Add the peppermint mixture and combine. Pour little spoonfuls onto parchment paper then spread into a patty. Chill until set. Enjoy!
**You can really use any extract you want to make little chocolate patties. (Almond, vanilla, ect.)