This matcha chocolate bark is the CRISPIEST, EASIEST and MOST DELICIOUS dessert ever. My diet-loving body-building friend who said he would only have a small piece ended up eating a whole chunk, which is a testament to how good this sweet snack is!
This recipe is inspired by my favorite childhood snack, milk chocolate-covered cornflake cups. They’re what you would imagine them to be, cornflakes covered in milk chocolate served in mini cupcake cups. For nostalgia’s sake, I wanted to post a recipe of it. However, seeing that so many other food blogs have already done so, I knew I needed to step up my game.
My failed attempt to make matcha chocolate-covered strawberries sparked the whole idea. The combination was “meh” at best, but the matcha white chocolate alone was divine. I knew it would be perfect with cornflakes.
The cornflakes and matcha counterbalance the sweetness of the white chocolate. The addition of butter and salt creates savouriness that also cuts through the sweetness. You’re gonna be winning hearts witj this recipe and it’s a fun one to make with the entire family!
How to Make the Cornflakes
On a stovetop, melt butter, and salt (and optional honey) in a saucepan over medium heat. When the butter is fully melted, add cornflakes to the pan.
Take time to brown buttered cornflakes over medium-low heat until cornflakes turn dark golden brown.
How to Melt the Chocolate:
The 2 main methods of melting chocolate are heating in a microwave or a double boiler. Whichever way you pick, ensure not to overheat and keep water away from the chocolate.
Microwave method:
Place chocolate chips in a microwave-safe bowl. Heat at 15 seconds at a time. Each time after heating the bowl, make sure to remove it from the microwave and stir. Repeat until the chocolate is fully melted.
Double Boiler method:
Boil 2 – 3 inches of water in a saucepan. Place chocolate chips in a metal or heat-resistant glass bowl. Ensure the bowl is large enough to completely cover the top of the saucepan. When water comes to a full boil, place the bowl of chocolate chips over the saucepan. Turn down the heat so that the water comes down to a simmer. Use a spatula to stir the chocolate chips. Remove from heat when it’s fully melted.
Important Tips to Succeed
- Take time to brown the buttered cornflakes over medium-low heat.
Browning butter is a common method bakers use to intensify the butter flavors. It creates a nutty and caramelized flavor that is so delicious! - Use good quality white chocolate.
Being a chocolate bark recipe, white chocolate is definitely the star here. My brand of choice for white chocolate is Ghirardelli white chocolate chips. You don’t have to use the same brand, but make sure it’s good quality fo best results. - Use good quality matcha powder.
Finding good quality matcha powder is a difficult task. It took me YEARS of searching before I found a brand that I liked. My all-time favorite matcha is Takaokaya Shizuoka Organic Matcha, Gold Standard. It’s the one of the few matcha powders that doesn’t taste like wheat grass and didn’t burn a hole through my pocket. I was able to find it for $10.99 (2023) at my local Japanese speciality store.
Storage
Store in an air-tight container in the fridge for 3 weeks.
Store in a cool, dry area for 1 week if kept at room temperature.
On a stovetop, melt butter, and salt (and optional honey) in a saucepan over medium heat. When the butter is fully melted, add cornflakes to the pan.
Continue to brown buttered cornflakes over medium-low heat until cornflakes turn dark golden brown.
Transfer buttered cornflakes to a baking sheet-lined tray. Spread the cornflakes evenly across the pan, set aside and let it cool.
Melt 2 cups of white chocolate chips in the microwave or a double boiler.
Microwave method:
Place chocolate chips in a microwave-safe bowl. Heat at 15 seconds at a time. Each time after heating the bowl, make sure to remove it from the microwave and stir. Repeat until the chocolate is fully melted.
Double Boiler method:
Boil 2 - 3 inches of water in a saucepan. Place chocolate chips in a metal or heat-resistant glass bowl. Ensure the bowl is large enough to completely cover the top of the saucepan. When water comes to a full boil, place the bowl of chocolate chips over the saucepan. Turn down the heat so that the water comes down to a simmer. Use a spatula to stir the chocolate chips. Remove from heat when it’s fully melted.
Sift matcha powder to remove clumps. Add sifted matcha powder to melted white chocolate and stir until well mixed.
Combine buttered cornflakes and matcha white chocolate in a large bowl, and mix until evenly distributed.
Transfer cornflake chocolate mix to a baking sheet-lined tray. Spread evenly on the tray, ensuring the bark is at least ½ inch thick.
Let it cool and harden in the fridge for 30 minutes. When chocolate bark has fully set, use your hands to break it apart.
Serve and enjoy!
Ingredients
Directions
On a stovetop, melt butter, and salt (and optional honey) in a saucepan over medium heat. When the butter is fully melted, add cornflakes to the pan.
Continue to brown buttered cornflakes over medium-low heat until cornflakes turn dark golden brown.
Transfer buttered cornflakes to a baking sheet-lined tray. Spread the cornflakes evenly across the pan, set aside and let it cool.
Melt 2 cups of white chocolate chips in the microwave or a double boiler.
Microwave method:
Place chocolate chips in a microwave-safe bowl. Heat at 15 seconds at a time. Each time after heating the bowl, make sure to remove it from the microwave and stir. Repeat until the chocolate is fully melted.
Double Boiler method:
Boil 2 - 3 inches of water in a saucepan. Place chocolate chips in a metal or heat-resistant glass bowl. Ensure the bowl is large enough to completely cover the top of the saucepan. When water comes to a full boil, place the bowl of chocolate chips over the saucepan. Turn down the heat so that the water comes down to a simmer. Use a spatula to stir the chocolate chips. Remove from heat when it’s fully melted.
Sift matcha powder to remove clumps. Add sifted matcha powder to melted white chocolate and stir until well mixed.
Combine buttered cornflakes and matcha white chocolate in a large bowl, and mix until evenly distributed.
Transfer cornflake chocolate mix to a baking sheet-lined tray. Spread evenly on the tray, ensuring the bark is at least ½ inch thick.
Let it cool and harden in the fridge for 30 minutes. When chocolate bark has fully set, use your hands to break it apart.
Serve and enjoy!
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