By Rachel Lo
Toasted White Chocolate Matcha Rice Krispie Treats
8 steps
Cook:35min
These rice krispie treats get their depth of flavor from a combination of miso paste and toasted/browned butter, marshmallows, and white chocolate. Don't worry — the white chocolate won't melt into a runny mess. Just make sure to cool it before incorporating.
Add an extra teaspoon of matcha if you want a bigger punch of flavor/bitterness.
Updated at: Thu, 17 Aug 2023 09:48:26 GMT
Nutrition balance score
Unbalanced
Glycemic Index
60
Moderate
Glycemic Load
13
Moderate
Nutrition per serving
Calories117.9 kcal (6%)
Total Fat3.8 g (5%)
Carbs21.2 g (8%)
Sugars12.1 g (13%)
Protein1.2 g (2%)
Sodium130.6 mg (7%)
Fiber0.2 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
24 servings
Instructions
Step 1
Line a 9x13 pan with foil and spray with cooking spray or lightly wipe with oil.
Step 2
Turn on your oven's broiler to the highest setting (mine goes to 550F). You'll need a top broiler for this. Alternatively you could do this in a toaster oven. Line a small baking sheet with parchment paper and spread out your white chocolate chips so that they're not touching. Broil chips for 5-7 minutes, or until they puff a bit and turn a nice golden brown on top. Rotate the pan a few times during this process and keep a close eye on the chips so they don't burn. Remove from oven and let cool.
Step 3
Line a second baking sheet with parchment and spread out your marshmallows evenly — it's okay if they're touching. Toast marshmallows under the broiler for just a couple of minutes. Pay *very* close attention to your marshmallows, as they can burn or catch on fire extremely quickly. Remove marshmallows when they're evenly browned on top.
Step 4
In a large heavy pot, add your butter. Cook on medium heat, stirring constantly with a flexible heatproof spatula until the butter sputters/foams. Be sure to continuously scrape the bottom of the pot and continue to cook just until the butter starts to darken. Congrats — you've just made browned butter! Working quickly, turn down the flame to low and carefully add your miso paste. Break the miso up with your spatula and incorporate fully.
Step 5
Carefully add your toasted marshmallows, scraping the parchment to get as much off as you can. Stir carefully until marshmallows are fully melted and the mixture is fully incorporated.
Step 6
Turn off heat and add the sifted matcha powder, mixing until evenly incorporated.
Step 7
Add the cereal and carefully fold into the marshmallow mixture, taking care to not crush the cereal. Add 2/3 of the toasted white chocolate chips and incorporate evenly. Once evenly coated, transfer to the 9x13 pan you prepared and gently press using your hands to flatten the surface. Quickly sprinkle the top with the remaining chocolate chips, pressing gently to make sure they stick. If you wait too long, the marshmallow will harden a bit and the white chocolate will not stick.
Step 8
Sprinkle the top with flakey maldon salt, to taste. Cut into desired shapes and serve.
