These matcha rice crispy treats are the perfect sweet treat. They’re also so easy to make with this no bake recipe!
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These matcha rice crispy treats are perfect for all the matcha fans out there. They’re a sweet treat with a nice touch of matcha flavor. These cereal treats are also super easy to make. They’re a super fun spin on a classic recipe!
Matcha lattes are actually one of my favorite drinks and I LOVE to bake with matcha too. I recently made these matcha crinkle cookies and have been on a huge matcha kick lately.
Something I wanted to note about this recipe is that my matcha rice crispy treats were not a vibrant green color. They were a soft green color. If you want yours to be very green then add a few drops of green food coloring after melting the marshmallows with the butter.
Ingredients needed
- Matcha powder: The star of the recipe! I recommend using a brand that says “culinary grade” on the label.
- Rice cereal: You’ll need 6 cups worth.
- Butter: I recommend using unsalted butter.
- Vanilla extract: Pure vanilla extract is best in this recipe.
- Mini marshmallows: Be sure that they are fresh or they’ll make the treats hard. I like to use extra marshmallows (you’ll need 15 ounces total which is about 1 ½ bags) I like to mix some of the extra marshmallows with the dry cereal. I feel like the extra marshmallows really take these cereal treats to the next level.
What type of matcha powder should I use?
I used Jade Leaf for this recipe. I recommend using a brand that has a label that says “culinary grade” if you can.
What type of pan do I need for this recipe?
You will need a 9 x 9 inch pan. Grease it well so the treats don’t stick.
How to make
To make this recipe, begin by melting the butter in a pot on your stove-top.
While the butter melts, measure out your cereal and 5 ounces of marshmallows (do not melt these). Combine them in a large bowl and set aside for later.
Next, stir in one bag of the marshmallows with the melted butter.
Stir and cook on low until well combined.
Reduce the heat and add the vanilla extract.
Add the matcha powder one tablespoon at a time while stirring well. Add a few drops of green food coloring, if desired.
Mix well then pour over the cereal and marshmallows.
Stir well with a spatula until everything is combined and then transfer to a well greased 9 x 9 pan. Gently pat them down, too much pressure will make them tough. Let sit for at least one hour before cutting and serving.
How to store
Store these matcha rice crispy treats in an airtight container at room temperature. Do not refrigerate.
Tips for this recipe
- If you want a vibrant green color add a few drops of green food coloring after melting the marshmallows with the butter.
- Gently press your rice crispy treats into your pan. If you use a pressure that’s too firm, your treats can become hard.
- Use fresh ingredients. Stale cereal and marshmallows will really effect the quality of your treats.
- Don’t mix all of the marshmallows in. Some will go in your dry cereal to make your treats more chewy.
- Cook your marshmallows and butter low and slow. Constantly stir them.
Other rice crispy treat recipes:
- Copycat Starbucks Marshmallow Dream Bars
- Strawberry Rice Crispy Treats
- Cookie Butter Rice Crispy Treats
- Protein Powder Rice Crispy Treats
Matcha Rice Crispy Treats
Equipment
- 9 x 9 pan
- Large pot
Ingredients
- 6 cups rice cereal
- 6 tablespoons unsalted butter
- 15 ounces mini marshmallows My bags were about 10 ounces each so it was 1 ½ bags total.
- 1 teaspoon pure vanilla extract
- 3 tablespoons matcha powder culinary grade
- green food coloring (optional) I personally didn't use any but if you want a vibrant green treat try adding a few drops
Instructions
- Grease a 9 x 9 inch pan.
- Reserve about 5 ounces of the mini marshmallows (about ½ of a bag). Stir in with the 6 cups of rice cereal. Set aside.
- In a large pot, heat your butter over medium heat. Stir in 10 ounces of the mini marshmallows (one full bag).
- Gently stir until everything is well melted.
- Remove from heat and add the vanilla extract. Stir well.
- Add in a tablespoon of the matcha powder at a time. Stir well.
- If desired, add a few drops of green food coloring.
- Add the melted mixture to the cereal and additional mini marshmallows that you previously set aside. Mix well.
- Add the mixture to the 9 x 9 pan and let sit for about one hour before cutting and serving.
Notes
- If you want a vibrant green color add a few drops of green food coloring after adding the matcha powder.
- Gently press your rice crispy treats into your pan. If you use a pressure that’s too firm, your treats can become hard.
- Use fresh ingredients. Stale cereal and marshmallows will really effect the quality of your treats.
- Don’t mix all of the marshmallows in. Some will go in your dry cereal to make your treats more chewy.
- Cook your marshmallows and butter low and slow. Constantly stir them.
Nutrition
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