A crispy rice cookie bar topped with a chocolate-matcha topping.

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Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
40 mins
total:
1 hr 5 mins
Servings:
24
Yield:
2 dozen bars
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Butter a 9x13-inch baking pan. Line a baking sheet with parchment paper.

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  • Melt 1/4 cup butter in a deep saucepan over medium heat, about 3 minutes. Stir. Add marshmallows and stir until melted, about 4 minutes. Add crispy cereal and stir quickly to evenly coat the cereal.

  • Spread an even layer of marshmallow mixture into the buttered pan. Let crispies sit at room temperature for 30 minutes.

  • Combine chocolate chips, oil, and salt in a heatproof bowl. Place bowl over a saucepan containing a few inches of water over medium-low heat. Bring water to a simmer. Cook and stir chocolate mixture until melted, about 3 minutes. Add matcha powder, stirring until evenly mixed. Remove from heat.

  • Cut crispies into 24 equal pieces using a sharp knife. Dip 1 end of each bar into the chocolate-matcha coating; place on the parchment-lined baking sheet. Refrigerate for exactly 10 minutes, or bars will lose their crispiness.

Nutrition Facts

121 calories; protein 1.1g; carbohydrates 18.5g; fat 5.7g; cholesterol 5.1mg; sodium 78.2mg. Full Nutrition
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