Matcha Brown Butter Rice Krispies with White Chocolate

🧂 Ingredients

• 4 oz butter

  ½ cup, or one US standard stick
• 1 tbsp matcha green tea

  culinary grade is fine
• 1 tsp vanilla extract
• ½ tsp salt

  omit if using salted butter
• 10 oz marshmallows
• 3-10 drops green food coloring

  optional, for brighter color
• 6 cups rice krispies or other puffed rice cereal
• ½ cup white chocolate chips

Instructions

• 1 Butter an 8"x8" or 9"x9" baking dish for thick rice crispie treats, or a larger
  pan for thin ones. You can dust the buttered pan with a teaspoon of matcha in a
  sifter for a stronger green tea flavor.
• 2 Measure the rice crispy cereal out into a large mixing bowl, and have the white
  chocolate chips measured and ready but do not mix them in.
• 3 Melt butter in a medium saucepan over medium low heat, until the milk protein
  particles in the butter begin to turn light brown. It will smell lightly
  toasted, like hazelnuts, and look foamy.
• 4 Remove quickly from the heat before the butter can burn. Sift the matcha powder
  over the browned butter in the pan.
• 5 Whisk in the matcha powder, salt (if you used unsalted butter), vanilla extract,
  and optional food coloring.
• 6 Stir quickly until there are no lumps of matcha, and then add the marshmallows.
• 7 Return the pot to the stove over low heat, stirring until the marshmallows are
  soft and melting.
• 8 Using a heat-resistant spatula, pour the matcha marshmallow mixture into the
  bowl of crisp rice cereal.
• 9 Working quickly, fold in the cereal until it is evenly distributed but not
  completely cooled.
• 10 Fold in the white chocolate chips and optional sprinkles, and pour the mixture
  into the prepared pan. Press it gently into an even layer.
• 11 Garnish with decorative sprinkles and more white chocolate chips if you like
  while the treats are still warm, and score cut-lines into the surface.
• 12 Let cool completely and cut with a serrated knife into portions. Transfer to an
  airtight container.

Nutrition Info