Last updated on May 6th, 2025 at 09:22 pm
If you’re anything like me and love adding a fun twist to familiar favorites, these matcha brown butter rice krispie treats are going to be your new go-to! They’re chewy, buttery, a little toasty from the brown butter, and packed with that earthy, slightly sweet matcha flavor that I just can’t get enough of.
I’ve been obsessed with trying out different matcha dessert recipes lately, and this one honestly checks all the boxes: easy, quick, no baking required, and definitely one I’ll want to make again and again. Whether you’re making them for a casual snack or bringing them to a girls’ night, these gourmet rice krispie treats are guaranteed to stand out from the usual dessert spread.
Let’s get into what you’ll need to whip up these fun matcha snacks!
Jump to Recipe
Ingredients for Matcha Rice Krispie Treats
Here’s everything you’ll need for these matcha brown butter rice krispie treats:
- 9 tbsp unsalted butter
- 2 tbsp high-quality matcha powder (adjust to 1 1/2 tbsp for not so strong a matcha flavor)
- ½ tsp kosher salt
- 15 oz (425g) mini marshmallows
(use 1½ standard 10 oz bags) - 7 cups Rice Krispies cereal (or similar puffed rice)
That’s it! Just a handful of simple ingredients, but trust me—the end result tastes anything but basic.
How to Make Matcha Brown Butter Rice Krispie Treats
Making these treats is super simple, but browning the butter adds a little gourmet touch that makes a big difference. Here’s how I like to make them:
1. Prep your pan:
Line a 9×13-inch pan with parchment paper and lightly grease it with butter or cooking spray. Set aside.
2. Brown the butter:
In a large pot (bigger than you think you’ll need), melt the butter over medium-low heat. Stir constantly as it foams, then turns golden brown and smells nutty. Once you see little brown flecks floating at the bottom of your pot, immediately remove from heat.
3. Add matcha & salt:
Whisk in the matcha and salt until smooth and evenly combined. It should form a green-brown swirl—this step brings out the matcha’s depth.
4. Melt marshmallows:
Add the mini marshmallows to the pot. Return to low heat and stir until melted and smooth.
5. Fold in cereal & remaining marshmallows:
Remove from heat and immediately stir in the Rice Krispies. Mix until everything is coated and gooey.
6. Press into pan:
Transfer the mixture to your prepared 9×13 pan. I like to use a small piece of parchment paper to gently press into an even layer—don’t pack it down too tightly or it will lose its chewiness.
7. Cool & cut:
Let sit at room temperature for at least 1 hour. Cut into squares or bars. Dust with extra matcha or finish with a drizzle of melted white chocolate if desired. I went with the white chocolate! You can just melt some white chocolate chips in the microwave with a bit of coconut oil (microwave in 20-30 second bursts and stir in between) to create a nice drizzle.
And just like that, you’ve got yourself a batch of matcha snacks that are chewy, buttery, and totally addictive.
Pro Tips
Here are a few things I’ve learned along the way that help make these gourmet rice krispie treats even better:
- Use good quality matcha: Since matcha is the star here, try to use a high-quality culinary grade matcha. It makes a big difference in both color and flavor, and it’s actually pretty easy to find online! You might be able to find it in a grocery store, too. I’ve even found it at Costco, but it’s definitely cheaper online.
- Don’t skip browning the butter: I know it’s tempting to just melt it and move on, but browning adds this amazing nutty, caramelized depth that takes these treats from basic to bakery-worthy. After making brown butter rice krispie treats, I don’t ever want to go back to regular rice krispie treats.
- Work quickly: Once the marshmallows are melted and mixed with the matcha, the mixture can start to set fast. Have your pan ready so you can transfer and press them in right away.
- Parchment paper is your friend. Lining your pan in parchment paper makes it SO much easier to get everything out neatly. Also, using a smaller piece of parchment paper to help press the rice krispie treats into the pan is a game changer so you don’t have to grease your hands or get them sticky. You just place another piece of parchment paper on top of your matcha rice krispie treats in the pan and gently press down on that to flatten them.
FAQs
Can I make these ahead of time?
Yes! These treats stay fresh for up to 3 days if you store them in an airtight container at room temperature. They’re best within the first couple of days when they’re at peak chewiness.
Can I freeze matcha rice krispie treats?
You can freeze them, but I personally think they taste better fresh. If you do freeze them, wrap individual squares in plastic wrap and store them in a freezer-safe bag for up to 1 month. Let them thaw at room temperature before eating.
Do I have to use brown butter?
You don’t have to, but I highly recommend it! Regular melted butter works too, but the brown butter adds a richer flavor that really elevates this matcha dessert recipes.
Can I add mix-ins?
Totally! Try adding white chocolate chips, chopped pistachios, or even freeze-dried strawberries for extra texture and flavor. Just fold them in with the cereal.
What size pan should I use?
This recipe as written works great for a 9×13 pan. If you want to use a smaller pan (like an 8×8 or 9×9), I would suggest you use about: 6 tablespoons butter, 1-½ tablespoons matcha, ¼ tsp kosher salt, 1 10 oz bag of mini marshmallows and 5 cups Rice Krispies cereal.
These matcha brown butter rice krispie treats are such a fun twist on a childhood favorite. They’re perfect for sharing, gifting, or just keeping in your kitchen for whenever you need a little pick-me-up. I love that they’re easy enough to make on a lazy weekend but still feel fancy enough to serve at a party. If you’re looking for creative matcha dessert recipes or matcha snacks that aren’t complicated, you’ve got to try these.
Let me know if you give them a try—I’d love to hear how they turn out!
Matcha Rice Krispie Treats with Browned Butter
Ingredients
- 9 Tbsp unsalted butter
- 2 Tbsp matcha powder (culinary grade, or just matcha that's marked as okay for baking) adjust to 1 1/2 tablespoons for a not-as-strong matcha flavor
- 1/2 tsp kosher salt
- 15 oz mini marshmallows usually that's 1 1/2 standard bags of mini marshmallows
- 7 cups Rice Krispies Cereal
Instructions
- Line a 9x13-inch pan with parchment paper and lightly grease it with butter or cooking spray. Set aside.
- In a large pot (bigger than you think you'll need), melt the butter over medium-low heat. Stir constantly as it foams, then turns golden brown and smells nutty.
- Once you see little brown flecks floating at the bottom of your pot, immediately remove from heat.
- Whisk in the matcha and salt until smooth and evenly combined.
- Add the mini marshmallows to the pot. You can return the burner to low heat, if needed, and stir until melted and smooth.
- Remove from heat and immediately stir in the Rice Krispies. Mix until everything is coated and gooey.
- Transfer the mixture to your prepared 9x13 pan. I like to use a small piece of parchment paper to gently press into an even layer.
- Let sit at room temperature for at least 1 hour. Cut into squares or bars. Dust with extra matcha or finish with a drizzle of melted white chocolate if desired.
- To make a white chocolate drizzle, melt some white chocolate chips in the microwave with a bit of coconut oil. Microwave in 20-30 second bursts and stir in between. When everything is smooth, drizzle over your rice krispie treats and let them set.
