Tis the season! Christmas is approaching quickly, so make sure to squeeze in some time to share delicious hand-made treats with friends and loved ones. This holiday season, we added our favorite green ingredient to a Christmas classic- the peppermint bark. Not only does the Matcha give the bark a pleasant flavor, but it also makes this little treat look extra festive! Happy Holidays!

 

Ingredients:

  • 12 oz white chocolate
  • 12 oz dark chocolate
  • 4 tsp coconut oil, divided
  • 1 tsp peppermint extract
  • 1 Tbsp Aiya Cooking Grade Matcha
  • Two large handfuls of crushed pretzels
  • Crushed peppermint candies or candy canes, to top

 

Directions:

  1. Line a medium sized baking pan with parchment paper.
  2. Crush two large handfuls of pretzels and evenly spread them on the parchment paper.
  3. Make the dark chocolate layer: Finely chop the dark chocolate and divide evenly between two microwavable bowls. Add 1 tsp coconut oil to each of the bowls. Microwave the first bowl for 30 seconds. Lightly stir and microwave 2-3 more times in 30 second intervals, or until completely melted. Make sure to stir well between the intervals (chocolate burns easily). Repeat with the second bowl.
  4. Add 1/2 tsp peppermint extract to each bowl and stir vigorously until incorporated.
  5. Immediately pour the melted dark chocolate over the crushed pretzels in a zigzag motion until covered. If necessary, use a spatula to spread and flatten until even.
  6. Place in the freezer for about 15-20 minutes or until the chocolate sets.
  7. Make the Matcha white chocolate layer: Finely chop the white chocolate and divide evenly between two microwavable bowls. Add 1 tsp coconut oil to each of the bowls. Microwave the first bowl for 30 seconds. Lightly stir and microwave 2-3 more times in 30 second intervals, or until completely melted. Make sure to stir well between the intervals (chocolate burns easily). Repeat with the second bowl.
  8. Sift 1/2 Tbsp Matcha directly over each melted white chocolate bowl and stir until well incorporated.
  9. Immediately pour the melted Matcha chocolate over the dark chocolate layer in a zigzag motion until covered. Use a spatula to flatten if necessary.
  10. Sprinkle the crushed peppermint candies on top and freeze for an additional 30-40 minutes.
  11. Once the chocolate sets, peel the parchment paper off and break into chunks.
  12. Share with friends and enjoy!