Matcha White Chocolate Bark Recipe

Line a sheet pan with parchment and set aside.

Pour ½ cup of boiling water over 2 Lipton Matcha Green Tea tea bags, then steep for 2 minutes.

Combine tea with sugar, and cook over low heat until a candy thermometer reads 235 degrees F. Set aside to cool.

Microwave ¾ of the white chocolate in a heat-proof glass bowl on high for 30 seconds at a time, stirring every time with a spatula. Once melted, add the remaining chocolate and stir until completely incorporated. If necessary, microwave the chocolate again for 10 to 15 seconds.

Pour the melted chocolate onto the parchment-lined sheet pan. Quickly drizzle about 2 to 3 tablespoons of the matcha green tea syrup over the chocolate.

Using a chopstick or skewer, make decorative swirls with the white chocolate and the matcha syrup. Sprinkle crushed freeze-dried raspberries on top.

Refrigerate for 30 to 40 minutes, until chocolate is set and can be broken into chunks.

Serve and enjoy!