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
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Category: dessert
- Diet: Gluten Free
Ingredients
Scale
- 11 oz bag white chocolate chips
- 1 tbsp + 1 tsp coconut oil, divided
- 1 1/2 tbsp matcha powder, unsweetened
- 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.
Find it online: https://www.figjar.com/matcha-peppermint-bark/