Yes, Christmas is behind us now. However, I bought the ingredients to make peppermint bark in California before I flew back to England for Christmas and, unfortunately, amongst my birthday and end of quarter celebrations, I did not find any time to make it!
So now I am back in California for winter quarter, and lo and behold, the ingredients were still in the cupboard. I finally found some time to make it, with the few remaining candy canes, so here it is!
This peppermint bark is made from a layer of dark chocolate followed by a layer of white chocolate laced with peppermint oil, topped with a little swirl of red food colouring and a generous helping of crushed candy canes.
My father bought me lots of interesting bars of chocolate as part of my Christmas present (along with my new macro lens, thank you Daddy!) yet none of these chocolate bars included peppermint - a flavour I am rather fond of. I have been nibbling at these random chocolate bars every day with my cup of Earl Grey - salted hazelnut milk chocolate, dark chocolate with pink peppercorns and my personal favourite; Montezuma's orange and geranium dark chocolate (so in love with the taste of flowers!). Now I have another chocolate to add to the collection - some beautiful peppermint bark!
I guess you could say that this recipe isn't late and is actually a way of using up any leftover Christmas confectionary! I'm sure you could add any type of chocolate or candy to it, or make a completely different type of bark with whatever you have leftover. The only remaining confectionary I had from Christmas, however, were the candy canes and some very unpleasant chocolates from my $1 advent calendar, and I was most certainly not going to include those!