Matcha Peppermint Bark (Printable)

Marbled white chocolate with earthy matcha and cool peppermint, topped with crunchy candies.

# What You'll Need:

→ Chocolate

01 - 10.5 oz high-quality white chocolate, chopped

→ Flavorings

02 - 2 tsp culinary-grade matcha powder
03 - 1/2 tsp peppermint extract

→ Toppings

04 - 1.5 oz crushed peppermint candies or candy canes

# How to Make It:

01 - Line an 8x8 inch baking sheet with parchment paper to prevent sticking and ensure easy removal.
02 - Set up a double boiler by placing a heatproof bowl over a pan of gently simmering water. Add the chopped white chocolate and stir continuously until completely smooth and melted.
03 - Remove approximately half of the melted white chocolate to a separate clean bowl, leaving equal portions in each bowl for flavoring.
04 - Whisk the matcha powder into one bowl of melted chocolate until fully incorporated and vibrant green color is achieved.
05 - Stir the peppermint extract into the remaining bowl of white chocolate until evenly distributed throughout.
06 - Pour the peppermint-infused white chocolate onto the prepared baking sheet. Use a spatula to spread it evenly to approximately 1/4 inch thickness.
07 - Drizzle the matcha chocolate over the peppermint layer in lines or dollops. Gently swirl with a toothpick or skewer to create a decorative marbled pattern.
08 - Immediately sprinkle the crushed peppermint candies evenly over the surface while the chocolate is still soft to ensure proper adhesion.
09 - Refrigerate for 30 minutes or until the bark is completely firm and set throughout.
10 - Break or cut into 16 pieces. Store in an airtight container at cool room temperature or in the refrigerator for up to two weeks.

# Expert Advice:

01 -
  • The marbled pattern makes each piece look like edible art without any fancy techniques
  • White chocolate mellows matchas bitterness while peppermint keeps everything bright and festive
  • Ready in under 30 minutes but keeps for weeks, making it perfect for last minute gifts
02 -
  • White chocolate seizes instantly if even a drop of water gets into the bowl, so wipe down your double boiler carefully and use dry utensils
  • The swirling step works best when both chocolates are slightly warm but not hot, so move quickly once youve divided the melted chocolate
  • If your matcha chocolate looks muddy rather than vibrant green, your powder might be too old or low quality, and it is worth upgrading
03 -
  • Temper your white chocolate first if you want it to stay glossy and snap cleanly at room temperature instead of in the fridge
  • Use an offset spatula instead of a regular one for spreading the chocolate layer, it gives you more control over thickness

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