In a mixing bowl, combine 2 cups of powdered sugar, ¼ cup of corn syrup, and ½ teaspoon of peppermint extract. Stir until smooth and refrigerate for 30 minutes.

Scoop about a tablespoon of the mixture, roll into balls or flatten into discs, and place on a parchment-lined baking sheet. Refrigerate again for 30 minutes.

In a microwave-safe bowl, add 8 ounces of dark chocolate and heat in 30-second intervals until melted and smooth, about 1-2 minutes.

Dip each chilled patty into the melted chocolate, letting excess drip off before returning to parchment paper.

Leave dipped patties to cool at room temperature for 15-20 minutes until chocolate hardens. Sprinkle with garnishes if desired.

Once set, serve on a plate or wrap individually for gifting. Store leftovers in an airtight container at room temperature for up to a week.