Matcha Peppermint Bark
This matcha peppermint bark is a fun, festive twist on classic holiday bark. Creamy white chocolate gets mixed with earthy matcha, topped with crushed candy canes, and finished with a drizzle of dark chocolate for lovely contrast of flavor + texture.
It’s quick to make, beautifully green and red, and perfect for gifting, snacking, or adding to a holiday dessert board.
Ingredient notes
- White chocolate – the base of the bark; use high-quality bars or chocolate chips for best texture and flavor.
- Matcha powder – adds a subtle earthy flavor and natural green color.
- Peppermint candy canes or crushed peppermint – for crunch and classic holiday flavor.
- Dark chocolate – melted and drizzled on top for contrast.
Why you’ll love this recipe
- Festive and unique. A fun twist on classic peppermint bark with a subtle earthy matcha flavor.
- Fast and foolproof. Only a few ingredients, melts quickly, and is ready in under an hour.
- Beautiful for gifting. The green matcha layer, crushed candy cane, and dark chocolate drizzle look stunning with little effort and skill required.
- Perfect for holiday dessert boards. Adds color, texture, and a sophisticated flavor contrast.
- Make-ahead friendly. Stays crisp and fresh for several days in the fridge, so you can prep ahead.
In short: it’s festive, pretty, and incredibly easy — you will love it!
How to make it
- Melt the white chocolate.
Use a double boiler to gently melt the white chocolate (or microwave in short intervals). Stir in the matcha until smooth. Add a little coconut oil for a silkier texture. - Spread the base layer.
Pour the melted matcha white chocolate onto a parchment-lined half sheet pan and spread into an even layer. - Add peppermint.
Sprinkle generously with crushed candy canes while the chocolate is still warm, then chill. - Drizzle with dark chocolate.
Melt the dark chocolate and drizzle over the chilled bark. Add a little more crushed candy cane on top for texture. - Chill and break.
Refrigerate again until firm, then break into pieces.
Tip: For the cleanest break, let it sit at room temp for 2–3 minutes before snapping into chunks.
Matcha Peppermint Bark
This matcha peppermint bark is a fun, festive twist on classic holiday bark. Creamy white chocolate gets mixed with earthy matcha, topped with crushed candy canes, and finished with a drizzle of dark chocolate for lovely contrast of flavor + texture.
- Prep Time: 15 minutes
- Chill time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Category: dessert
- Diet: Gluten Free
Ingredients
- 11 oz bag white chocolate chips
- 1 tbsp + 1 tsp coconut oil, divided
- 1 candy cane, crushed into small pieces
- 1/2 cup dark chocolate chips or chopped dark chocolate
Instructions
- Bring about an inch of water to a low boil in a medium-sized pot. Place a stove-top safe bowl over the pot- the bowl should not touch the water.
- Line a half-sheet baking sheet with parchment paper.
- Add the white chocolate chips to the bowl with 1 tbsp coconut oil and stir frequently until melted + smooth. Remove the bowl from the heat and use a mesh sieve to sift the matcha into the white chocolate. Stir until fully incorporated and no lumps remain. Spread the matcha white chocolate mixture onto the parchment paper in an even layer.
- Sprinkle with half of the crushed candy cane and place in the fridge while you melt the dark chocolate.
- Repeat the same process with the dark chocolate. Add 1/2 cup dark chocolate and 1 tsp coconut oil to a bowl over the boiling water. Stir frequently until melted + smooth.
- Remove the cooled matcha chocolate from the fridge and drizzle with the dark chocolate. You can drizzle just by dipping a spoon into the chocolate and quickly dragging it over the bark.
- Sprinkle with remaining crushed candy cane and chill in the fridge for 15 minutes before slicing.
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