Recipes, Student Life

Peppermint Bark

Holly Stewart

There’s no reason that peppermint bark can’t be enjoyed year round. Nor should Williams Sonoma have a monopoly ($30 per box) on this refreshing treat.

The store-bought version has a layer of dark chocolate, a layer of white chocolate, and crushed peppermint candy on top. Adding peppermint extract creates a stronger mint flavour throughout the chocolate, and marbleizing the chocolates adds a personal touch.

All of the proportions in this recipe are to taste.


Equal parts dark and white chocolate, roughly chopped

Crushed peppermint hard candy or candy canes

Peppermint extract


1. Line a rimmed baking sheet or brownie pan with parchment paper or aluminum foil.

2. Put the peppermint candy in a plastic bag, cover the bag with a dishcloth, and use a rolling pin, hammer, or kitchen mallet to crush into small pieces. Pour the candy through a mesh strainer and discard any candy dust that goes through the strainer.

2. Melt the chocolate in the microwave on medium power in 30-second increments.

3. Stir the peppermint extract into the melted chocolate.

4. Pour the chocolates in the pan. Swirl the chocolates together with a rubber spatula to create a marble pattern.

5. Sprinkle the crushed candy on top of the chocolate.

6. Chill the bark in the refrigerator for two hours.

7. Break into chunks and count down the days until Christmas.

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