Matcha Peppermint Bark

By: Aiya Matcha

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.


Matcha Peppermint Bark

SERVINGS: Enough to share

TIME: 1 hrs, 15min

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!

SHOP THE POST

To learn more about the Matcha used in this recipe, click on one of the product links below.