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Matcha Peppermint Bark

A Matcha white chocolate layer rests on a foundation of crushed pretzels and peppermint-infused chocolate to create the perfect minty, salty, and sweet snack.

Makes enough to share.

An original recipe found on the Aiya Blog.

Ingredients

    • 12 oz white chocolate
    • 12 oz dark chocolate
    • 4 tsp coconut oil, divided
    • 1 tsp peppermint extract
    • 1 Tbsp Aiya Culinary Grade Matcha
    • 2 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 ½ 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 ½ 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!

     

    Click below to purchase the Culinary Grade Matcha used in this recipe: