Hello everyone! I hope you all had the Merriest Christmas! I had such a fantastic time with my family; we may be a little crazy at Christmastime, but we always have a blast. So idk about you, but I ate waaayyy more food than I needed to. Happens every year lol but for my family and many other families, food is what brings us together. I love cooking with my Mom, sharing treats with my Dad and my brother, and making my boyfriend taste and approve everything that I make; it’s those moments I will always treasure.
If you’ve been keeping up on my blog, you’ll see that I have been on sweet-overload this holiday season. I just CRAVE chocolate at Christmas…like I could seriously eat it 4 times a day. It’s definitely a problem. I tried to eat mostly healthy treats, but it’s hard when family members don’t eat the same way that I do. It’s impossible for me to withstand the temptations of pecan turtles and banana nut cakes….IMPOSSIBLE.
So that’s why I tried to make some of my own “healthier” candies so that I wouldn’t feel so guilty. This delicious Matcha Cranberry White Chocolate Bark recipe is adapted from Fit Mitten Kitchen, and as most of you know I’m a huge fan of her recipes. She uses some really unique combinations of flavor and texture in her recipes, and I love that she uses healthier ingredients. And let me tell you, this recipe is one my FAVE. It’s sweet but not TOO sweet, and the toppings of cranberries, nuts, and candied ginger give it an added texture and crunch.
I have been interested lately in experimenting more with matcha. It took me a while to get used to the flavor but I’m definitely a fan now and I see why everyone seems to like it. It’s so versatile; I see people adding it to their shakes, yogurt, coffee, and so many other things. My family was pretty skeptical before eating this bark (as they always are when I make something new) but the matcha only adds a little hint of flavor to the chocolate, so it’s not weird or overpowering. I think it’s main purpose is to provide that nice Christmasy green color. Matcha has several health benefits like how it contains antioxidants that increase metabolism, and can even prevent heart disease cancer. It also contains natural caffeine, so if you want to sip on a matcha latte instead of your regular latte, then you’ll get the added boost you need as well as some extra health benefits. Matcha has also been used for years in cultures that regularly practice meditation as a way to de-stress the mind and relax the body.
I hope that makes you feel a TAD bit better about eating this yummy treat. However, it does contain sugar obviously from the white chocolate, so try not to get too crazy. It’s such a beautifully festive treat that is PERFECT for Christmas time. It will make your candy plate look 10X more appealing, and adding that nice POP of color is always a plus if you are constantly snapping photos like me.
- 1 12 oz. bag of natural/quality white chocolate chips
- 1 tsp. matcha powder
- ¼ cup dried cranberries
- 1 T. candied ginger, chopped
- ⅛ cup walnuts, crushed
- Line a baking sheet with parchment paper, set aside.
- Melt the white chocolate in a double boiler, melting pot, or microwave. If using the microwave, use a microwave-safe bowl and heat in intervals of 30 seconds, stirring between each interval until melted completely.
- Take ⅓ cup of the white chocolate and put in a separate smaller bowl. Mix in the match powder until the mixture reaches a smooth consistency and the match is completely dissolved.
- Pour the large bowl of white chocolate onto your parchment paper and using a spatula, evenly spread into an 8X10 rectangle.
- Take small spoonfuls at a time of the white chocolate/match mixture and place all over the white chocolate base on the parchment paper.
- Take a toothpick and swirl the match mixture around until it looks the way you want it (it looks so pretty at this point!)
- Sprinkle the cranberries, candied ginger, and walnuts evenly across the top of the chocolate, then place in the fridge for about 20 minutes or until chocolate has hardened.
- Break the bark into about 12-15 pieces. Store in the fridge or a cool area.
Hope you enjoy this delicious recipe! If you try it out, please #embraceyourplate and tag me on Instagram @adancersplate <3 Can’t wait to see your festive foods!