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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 blog.

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!

     

     

    Click below to purchase the culinary Matcha used in this recipe: