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Matcha Peppermint Bark

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December 5, 2016

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Try a new twist on traditional peppermint bark– premium matcha and peppermint make a winning combination in this holiday confection. A wonderful gift for the season!



  • 1 lb. white chocolate (either morsels or finely chopped from block)
  • Crushed candy canes (four to five)*
  • 1/2 teaspoon peppermint extract
  • 3 Tablespoons premium Matcha Powder

How to Make

Heat a small saucepan on the stove with one-two inches of water until it comes to a boil. Reduce to simmer. Place a Pyrex or metal bowl over the saucepan and add two-thirds of the white chocolate. Be sure that neither the water nor steam touch the chocolate directly. Stir frequently until all of the chocolate has melted.

Remove bowl from the heat and add the remaining chocolate and peppermint extract. Stir until all of the chocolate has melted evenly.

Sift matcha over the melted chocolate to make sure that there are no lumps. Continue to stir the matcha and chocolate mixture until the chocolate is a consistent green color.

Line a cookie sheet with parchment paper and pour chocolate into the parchment, smoothing the chocolate into an even layer. Sprinkle crushed candy canes over the chocolate and gently press.

Allow to cool at room temperature for two hours or in the fridge for 20 minutes. Break the matcha peppermint bark into bite-sized pieces. Serve immediately or package as gifts.




*Remove wrappers from candy canes and place into a durable plastic bag. Seal tightly, removing all air. Use a rolling pin to firmly crush the candy canes into desired pieces.


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Organic Full-Leaf Matcha $19.00
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