Description
Classic chewy Rice Krispy treats get a trendy upgrade with earthy matcha and crunchy pistachios, creating a vibrant, crowd-pleasing dessert that’s easy to make and perfect for any occasion.
Ingredients
Scale
- 1/4 cup unsalted butter (57g)
- 10 oz mini marshmallows (283g)
- 2–3 teaspoons matcha powder (culinary grade)
- 6 cups Rice Krispies cereal (150g)
- 3/4 cup shelled, roasted & unsalted pistachios, roughly chopped (90g)
- 1 teaspoon vanilla extract (5ml)
- Pinch of sea salt
- Optional: 1/3 cup white chocolate chips (60g), melted for drizzle
- Optional: Extra matcha powder for dusting
Instructions
- Line an 8×8-inch or 9×9-inch baking pan with parchment paper, leaving some overhang for easy lifting. Lightly grease the parchment with nonstick spray or butter.
- Chop pistachios and measure out all ingredients in advance.
- In a large saucepan over medium-low heat, melt butter. Once melted and just starting to bubble, whisk in matcha powder until smooth and vibrant green (about 30 seconds).
- Stir in mini marshmallows, reserving a small handful if you want extra gooey bars. Stir constantly until marshmallows are melted and mixture is glossy (1-2 minutes).
- Remove from heat. Quickly stir in vanilla extract and a pinch of sea salt.
- Immediately add Rice Krispies cereal and 1/2 cup of the chopped pistachios. If saving some marshmallows for extra gooeyness, add them now. Stir gently but quickly until evenly coated.
- Transfer mixture to prepared pan. Press down gently with a spatula or clean, greased hands to even out (don’t press too hard).
- Sprinkle remaining pistachios evenly over the top. Drizzle melted white chocolate and dust with extra matcha powder if desired.
- Let bars cool at room temperature for about 45 minutes, or refrigerate for 20 minutes.
- Lift bars out using parchment overhang. Slice into 16 squares with a sharp knife sprayed lightly with oil, wiping the blade between cuts.
Notes
Blooming matcha in butter enhances flavor and color. For extra-gooey treats, reserve some marshmallows to stir in at the end. Use nonstick spray on utensils and knife for easier handling. Swap butter for coconut oil and use vegan marshmallows for dairy-free/vegan version. Store in airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Cuisine: American, Fusion
Nutrition
- Serving Size: 1 square (1/16 of pan)
- Calories: 145
- Sugar: 10
- Sodium: 60
- Fat: 5
- Saturated Fat: 2.5
- Carbohydrates: 24
- Fiber: 1
- Protein: 2
Keywords: matcha, pistachio, rice krispy treats, easy dessert, no bake, trendy dessert, gluten-free, kid-friendly, potluck, party snack