To make the candy crackle place 1/2 cup of honey in a sauce pan and cook until you reach the Soft Crack stage - 285 degrees. Mix in the raspberries and then add in 1 tsp of peppermint flavor. Pour on to a Silpat or piece of parchment paper and let cool. Repeat for coconut candy crackle.
In another saucepan melt your palm shortening and chocolate. When completely liquid add in the maple syrup and peppermint flavor. Whisk for 30 seconds and then pour onto a piece of parchment paper or Silpat - I use an 8 x 11 sheet pan - and set in the fridge to harden up.
When the peppermint candy crackle is hard - break it up into small pieces and set aside.
After 20 - 30 minutes remove the chocolate from the fridge and spread the crackle pieces on top. The chocolate will be soft so you should press the candy into chocolate.
Let the chocolate sit for 3 -4 hours and enjoy! Store this in the refrigerator.