This Christmas Special Matcha Mint Bark combines the earthy richness of matcha with creamy white chocolate and a refreshing hint of peppermint. Once melted and swirled together, the bark sets into a festive green-and-white sheet topped with crushed candy and holiday textures. It’s a simple, no-bake sweet that delivers crunch, creaminess, and a refreshing minty finish, which is perfect for gifting or holiday snacking.
Ingredients
UNITSIngredients
350 gWhite chocolate (good quality, chopped)
1–1½ tspMatcha powder (culinary grade)
¼–½ tspPeppermint extract
1 tspCoconut oil or butter (optional, for smoother melting)
2–3 tbspCrushed peppermint candies
a pinchSea salt (optional)
2 tbspMini marshmallows or sprinkles (optional for decoration)
Add chopped white chocolate to a heatproof bowl. Melt using a double boiler or microwave in short bursts. Stir until smooth, adding a little coconut oil or butter if needed for a silkier texture.
Description - Step 2
Create the Matcha Layer
In a small bowl, whisk matcha with 2–3 tablespoons of the melted chocolate until lump-free. Add peppermint extract and mix well. This forms the green mint layer that contrasts beautifully with the creamy base.
Description - Step 3
Swirl the Layers Together
Line a tray with parchment paper and pour the remaining white chocolate over it. Add spoonfuls of the matcha mixture on top, then gently swirl with a skewer or knife to create festive green-and-white patterns.
Description - Step 4
Add the Festive Toppings
Sprinkle crushed peppermint candies, mini marshmallows, sprinkles, or a pinch of sea salt over the bark. Press lightly so they adhere. This adds colour, crunch, and classic Christmas flavour.
Description - Step 5
Set and Break
Refrigerate the tray for 1–2 hours until fully firm. Once set, break the bark into irregular pieces. Store in an airtight container in a cool place to maintain the crisp texture.
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