This holiday season, Chef Teddy’s peppermint bark will welcome Owners home to Timbers Kiawah during Christmas week. Savor a taste of the winter treat from your home with his easy-peasy recipe: It promises to please the sweet tooth and baking-averse alike.
12 oz. semisweet chocolate, chopped
12 oz. white chocolate, chopped
1/2 tsp. peppermint extract
4-oz. candy canes, crushed
Line a baking sheet with parchment paper. Fill the bottom of a large pot with three inches of water and bring to a simmer over medium heat. Reduce heat to low, then place a large heat-proof bowl on top. Add semi-sweet chocolate and stir occasionally until chocolate has melted. Stir in extract. Pour into the prepared baking sheet and spread into an even layer with an offset spatula. Refrigerate until set, about 20 minutes.
Over the same pot of barely simmering water, place another large heat-proof bowl. Add white chocolate and stir until melted. Pour over set semi-sweet chocolate then top immediately with candy canes. Refrigerate until set, about 20 minutes.