Matcha Rice Krispie Treats with Browned Butter
A cozy twist on a childhood classic! These Brown Butter Matcha Rice Krispie Treats are thick, chewy, and rich with nutty brown butter and earthy matcha flavor. Made in a 9x13 pan, they’re perfect for sharing—or keeping all to yourself.
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.