Peppermint Patties

Servings 12
Author Debi


  • 6 ounces bittersweet baker's chocolate at least 70% cocoa
  • 3 tablespoon thick raw honey
  • ¼ teaspoon + 1 or 2 more drops peppermint oil food-grade


  1. Melt the chocolate in a microwave or a double boiler, and drizzle about a ½ teaspoon in the bottom of each muffin cavity or foil cup. Chill in the refrigerator for a few minutes until the chocolate becomes firm.
  2. In a small bowl, mix together the honey and peppermint oil. Spoon about ½ teaspoon of the honey mixture on top of each chocolate in the center of each cup.
  3. Drizzle the rest of the melted chocolate (you may need to reheat for a few seconds in the microwave if it has hardened) over each cup, completely covering the honey in a thin layer.
  4. Chill in the fridge or freezer until hardened and enjoy!

Recipe Notes

Makes 12 mini patties

Adapted from Full Belly Sisters