1 pound best-quality white chocolate (contains cocoa butter), chopped
1 to 2 tablespoons matcha powder, to taste (or color)
2 cups crispy rice cereal
2 cups toasted walnuts, coarsely chopped
Sea salt
A few handfuls dark chocolate (optional)
Instructions
Cover two baking sheets with parchment paper. In a double boiler, melt the white chocolate, barely stirring. Remove from the heat, then stir until smooth. Add the matcha powder until it’s combined. Taste the bark to see if there’s enough green tea flavor for you – if not, add more. Stir in the cereal and the walnuts. The mixture will be thick. Spread the chocolate out onto the baking sheets, spreading to get as thin layers as you can. Sprinkle with a few pinches of salt. Place in the freezer for 30 minutes, until hardened.
Melt the dark chocolate, then remove the bark from the freezer and use a fork to flick stripes unevenly across the surface of both pans. Return to the freezer for 15 minutes, or until hard. Break into bite-sized pieces. Store in the fridge until ready to eat.
Recipe by Big Girls Small Kitchen at http://www.biggirlssmallkitchen.com/2015/04/green-tea-chocolate-bark.html