Matcha Peppermint White Chocolate Bark (Printable)

Swirled white chocolate layers infused with matcha and peppermint, topped with crushed candy cane pieces.

# What You 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 Steps:

01 - Line an 8x8 inch baking sheet with parchment paper and set aside.
02 - Place white chocolate in a heatproof bowl set over a pan of gently simmering water, stirring frequently until completely smooth and melted.
03 - Transfer half of the melted chocolate to a separate clean bowl, leaving equal portions in both bowls.
04 - Whisk matcha powder into one bowl of melted chocolate until fully incorporated and vibrantly green with no lumps remaining.
05 - Stir peppermint extract into the remaining bowl of chocolate, mixing thoroughly to distribute evenly.
06 - Pour the peppermint-infused chocolate onto the prepared baking sheet and spread with an offset spatula to create an even layer approximately 1/4 inch thick.
07 - Drizzle the matcha chocolate over the peppermint layer in diagonal lines, then gently swirl with a toothpick or skewer to create a marbled pattern without over-mixing.
08 - Immediately sprinkle crushed peppermint candies evenly over the surface while chocolate is still soft to ensure proper adhesion.
09 - Refrigerate for 30 minutes or until completely firm and set throughout.
10 - Break into irregular pieces or cut into squares, then store in an airtight container at cool room temperature or refrigerate for longer shelf life.

# Expert Tips:

01 -
  • The combination somehow tastes like a fancy dessert youd order but takes literally zero skill to pull off
  • People will assume you spent way more time and effort than you actually did
02 -
  • White chocolate seizes if even a drop of water gets into it so keep your equipment completely dry
  • The swirl effect looks best if you work quickly before the chocolate starts to cool and set
03 -
  • Toast your matcha for 30 seconds in a dry pan first to bring out a nuttier dimension
  • Work in a cool room since warm weather makes white chocolate temperamental

Go back