1 1/2 cups semisweet chocolate chips
4 cups hot water
1 cup white sugar
1 cup vegetable oil
2 tablespoons lemon zest
3 tablespoons lemon extract
Prepare chocolate by placing a layer in the bottom of a plastic container. Place the chocolate layer over an uncoated baking sheet. Spray with cooking spray, place over warm or greased surface. Bake for 5 minutes in the preheated oven. Cool completely. Store chocolate in an airtight container.
Heat water in a small saucepan over low heat. Stir in sugar, oil and lemon zest. Bring to a boil, then stir in lemon extract. Remove from heat and stir in chocolate and lemon mixture. Spoon mixture onto cookie sheets.
Bake for 20 to 25 minutes in the preheated oven, until chocolate is set and light brown. Cool completely and store in an airtight container.