When matcha, white chocolate, and toasted quinoa, come together, you get a delicious matcha white chocolate bark that will leave you wanting to make it for every dessert!
I LOVE matcha. When you pair it with white chocolate and make it into a little chocolate crunch bar is delicious! This is a delicious matcha white chocolate bark is the perfect treat to satisfy your sweet tooth cravings plus a little extra caffeine boost! You need only 3 ingredients! A perfect chocolate bark is:
- Crunchy.
- Easy to make.
- Perfect for a sweet treat or to serve it for guests.
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Ingredients for White Chocolate Bark
White chocolate. I use Baker's white chocolate or Ghiradelli white chocolate melting wafers. A good quality chocolate helps the chocolate melt well but can also keep your chocolate solid after if you have tempered it correctly.
Matcha. I love Udijio matcha powder. however, use what is accessible to you!
Quinoa. Toasting the quinoa is really what makes this dessert. When I made this, I was trying to "puff" the quinoa but I wouldn't say it really puffed up well but toasted flavor and crunch it gave paired perfectly with this matcha white chocolate. You can also buy puffed quinoa or rice puffs for a good crunch.
How to Make White Chocolate Bark
Toast the quinoa. Start by heating a wide pan over medium-high heat until hot. Then, pour in the quinoa and shake the pan constantly to avoid the quinoa burning. It should make a popping noise. Let it pop for 1-2 minutes, turn the heat off, and transfer to a bowl. I like to make extra to use it as a salad topping!
Melt the white chocolate. In a small bowl, melt ¾ of the white chocolate in 1 minute increments in the microwave. Stir between each increment until about ¼ of the chocolate remains unmelted. Then stir the rest to melt the chocolate. Since we don't fully temper this recipe, it may melt at room temperature so keep your chocolate bark refrigerated.
Make the white chocolate bark. Once the white chocolate bark is melted, on a baking tray lined with parchment paper, spread it evenly -it doesn't have to take up the full tray, just keep it the thickness you'd prefer. Then, sprinkle about 2 tablespoons of the toasted quinoa on the bark. Set aside.
Make the matcha white chocolate. Melt the remaining ¼ of the white chocolate in a bowl. Once melted, sift in the match and mix it well. Dollop the matcha white chocolate onto the bark. Then take a tooth pick or knife and swirl it to create the design. you can sprinkle additional quinoa on top for an extra crunch if you'd like.
Refrigerate. Refrigerate for about 1 hour or freeze for about 30 minutes until hardened fully. Finally, remove from the pan and break it into uneven pieces. Enjoy! If the chocolate was tempered correctly, it will stay at room temperature. If not, it's best to refrigerate your white chocolate bark.
Variations
- Almonds. You can add sliced almonds as a crunch topping as well.
- Dark Chocolate. Use dark chocolate vs white chocolate. You can also add chocolate chips to this recipe!
- For a little fun, add in sprinkles!
More Sweet Treats
- Vegan Almond Flour Cookies
- Chocolate Chip Cookie Bars Recipe
- Eggless Chocolate Chip Cookies
- Vegan Blueberry Crumble Bars
- Oreo Puff Pastry Twists with Nutella Glaze
If you loved this Matcha White Chocolate Bark recipe, let me know in the comments below! I’d love to connect with you on Facebook, Instagram, and Pinterest! Subscribe to my weekly emails so you never miss a new recipe!
📖 Recipe
Matcha White Chocolate Bark
Ingredients
- 3 tablespoons toasted quinoa or tiny puffed quinoa
- 14 oz baking white chocolate, finely chopped
- 1 teaspoon matcha powder, sifted
Instructions
- Toast the quinoa. Start by heating a wide pan over medium-high heat until hot. Then, pour in the quinoa and shake the pan constantly to avoid the quinoa burning. It should make a popping noise. Let it pop for 1-2 minutes, turn the heat off, and transfer to a bowl. I like to make extra to use it as a salad topping!
- Melt the white chocolate. In a small bowl, melt ¾ of the white chocolate in 1 minute increments in the microwave. Stir between each increment until about ¼ of the chocolate remains unmelted. Then stir the rest to melt the chocolate. Since we don't fully temper this recipe, it may melt at room temperature so keep your chocolate bark refrigerated.
- Make the white chocolate bark. Once the white chocolate bark is melted, on a baking tray lined with parchment paper, spread it evenly -it doesn't have to take up the full tray, just keep it the thickness you'd prefer. Then, sprinkle about 2 tablespoons of the toasted quinoa on the bark. Set aside.
- Make the matcha white chocolate. Melt the remaining ¼ of the white chocolate in a bowl. Once melted, sift in the match and mix it well. Dollop the matcha white chocolate onto the bark. Then take a tooth pick or knife and swirl it to create the design. you can sprinkle additional quinoa on top for an extra crunch if you'd like.
- Refrigerate. Refrigerate for about 1 hour or freeze for about 30 minutes until hardened fully. Finally, remove from the pan and break it into uneven pieces. Enjoy! If the chocolate was tempered correctly, it will stay at room temperature. If not, it's best to refrigerate your white chocolate bark.
Nutrition Info
Tolaram
I always like matcha but this version is pretty good
Tiffany
The toasted quinoa! I’ll have to use that for my salads, too.
Dina Gohel
White chocolate is yummy.