Matcha Peppermint Bark
Add a festive twist to classic peppermint bark with this matcha peppermint bark! The perfect easy holiday treat ready in just 15 minutes.
Chocolate and peppermint is the official flavor of Christmas in my book. Peppermint bark, peppermint hot chocolate, peppermint cookies…I’ll take them all. I still remember walking into Williams & Sonoma as a kid and spotting their shiny tin boxes full of chocolate peppermint bark. Anyone else remember those?
Fast forward to today and I’ve given this classic holiday bark a matcha makeover (because, well, duh). The white chocolate layer gets a green hue from the matcha making it even more festive. The peppermint still takes center stage in terms of flavor, but the subtle notes of matcha make it feel a bit more grown-up, and dare I say, better than the original.
It’s easy to make with just a few simple ingredients and perfect for holiday gifting, snacking, or sneaking straight from the freezer (totally me).
Why I Love This Matcha Peppermint Bark
- Festive twist on a holiday classic
- No-bake and ready in 15 minutes
- Chocolate, peppermint, and matcha…delicious!
- Perfect for gifting or holiday cookie boxes
- Vegan and gluten-free
Ingredients You’ll Need
- Dark Chocolate Chips:Â I use dairy-free chocolate chips to keep this bark vegan.
- White Chocolate Chips:Â Again, I use dairy-free white chocolate chips to keep it vegan.
- Peppermint Extract:Â What’s peppermint bark without the peppermint? Just a drop goes a long way!
- Matcha Powder:Â I use ceremonial matcha powder for the best color and flavor.
- Crushed Candy Canes:Â For that nostalgic crunch and some holiday sparkle.
How to Make Matcha Peppermint Bark
Scroll down to the recipe card to get the full recipe with measurements.
- Melt the chocolate:Â Melt the dark chocolate chips in the microwave in 30-second intervals until melted. Stir in the peppermint extract.
- Create the first layer:Â Pour the dark chocolate onto a parchment-lined baking sheet and spread it in an even layer. Pop it in the freezer for 5 minutes.
- Make the matcha layer:Â Now, melt the white chocolate chips in the microwave. Once melted, stir in the matcha powder until fully dissolved. Pour the matcha chocolate over the dark chocolate layer and use a spoon to evenly spread it.
- Add toppings:Â Sprinkle with crushed candy canes, then pop it in the freezer until set, about 10 minutes.
- Break & enjoy:Â Snap into pieces and store in an airtight container in the fridge or freezer. Enjoy!
Megan’s Tips
- Use a good-quality matcha. I always use ceremonial grade matcha. Culinary grade matcha often tastes bitter.
- Thin the chocolate with coconut oil. If your chocolate is too thick, stir in ½ tsp coconut oil for a smoother texture.
- Gift it! This matcha peppermint bark is perfect for holiday gifting. Who doesn’t like to receive chocolate as a gift?
And there you have it: matcha peppermint bark! I love adding it to my holiday cookie boxes for a pop of color. It’s merry, minty, and perfectly sweet. I hope you all love it!
the iconic holiday duo Chocolate Peppermint Recipes
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below letting me know how you liked it! This helps others find my recipes. I appreciate your support, as always. xo, Megan
Matcha Peppermint Bark
Ingredients
- 1 cup dark chocolate chips, use dairy-free if needed
- 1 cup white chocolate chips, use dairy-free if needed
- ½ teaspoon peppermint extract
- 1 teaspoon matcha powder
- crushed candy canes, for garnish
Instructions
- Melt the chocolate:Â Melt the dark chocolate chips in the microwave in 30-second intervals until melted. Stir in the peppermint extract.
- Create the first layer:Â Pour the dark chocolate onto a parchment-lined baking sheet and spread it in an even layer. Pop it in the freezer for 5 minutes.
- Make the matcha layer:Â Now, melt the white chocolate chips in the microwave. Once melted, stir in the matcha powder until fully dissolved. Pour the matcha chocolate over the dark chocolate layer and use a spoon to evenly spread it.
- Add toppings:Â Sprinkle with crushed candy canes, then pop it in the freezer until set, about 10 minutes.
- Break & enjoy:Â Snap into pieces and store in an airtight container in the fridge or freezer. Enjoy!
Notes
- Use a good-quality matcha. I always use ceremonial grade matcha. Culinary grade matcha often tastes bitter.
- Thin the chocolate with coconut oil. If your chocolate is too thick, stir in ½ tsp coconut oil for a smoother texture.
- Gift it! This matcha peppermint bark is perfect for holiday gifting. Who doesn’t like to receive chocolate as a gift?
I love the matcha in this peppermint bark – it adds the perfect festive touch. Perfect for holiday gifting too!