Name: Rice Krispies Treats with Matcha, White Chocolate, and Freeze-Dried Strawberries
Total time: 50 min
Ingredients: 6 tablespoons unsalted butter; 12 ounces large marshmallows; ½ teaspoon table salt; 3 tablespoons matcha powder; 6 cups (6 ounces) Rice Krispies cereal; 1 cup (6 ounces) white chocolate chips; 1½ cups (¾ ounce) freeze-dried strawberries , crushed into ¼- to ½-inch pieces

Why This Recipe Works

The combination of matcha, white chocolate, and strawberries has been widely popular for decades. It’s often seen in pastries, desserts, and beverages—so why not Rice Krispies Treats? Sure enough, matcha powder introduced a pleasant, earthy bitterness that balanced the sweetness of the cereal. White chocolate added creaminess and sweetness, while freeze-dried strawberries not only added a pop of vibrant color but also lent the treats their concentrated fruity tartness and a satisfying chew. We found that gently folding the strawberries in at the end preserved their texture and brightness. Sifting the matcha powder into the pot ensured even distribution and no clumping, and just the right ratio of butter to marshmallow produced soft, cohesive bars that still held their shape.

Before You Begin

The bars can be stored at room temperature for up to 3 days, though the freeze-dried strawberries will lose their crispness, so if making ahead wait to add them until right before serving. This recipe was created as part of ATK’s Rice Krispies Treats Week, which is not affiliated with, sponsored by, or endorsed by Kellogg’s.

Instructions

Make parchment sling for 13 by 9-inch baking pan by folding 2 long sheets of parchment paper; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of parchment in pan perpendicular to each other, with extra parchment hanging over edges of pan. Push parchment into corners and up sides of pan, smoothing parchment flush to pan. Grease parchment.

Melt 6 tablespoons unsalted butter in Dutch oven over medium heat. Add 12 ounces large marshmallows and ½ teaspoon salt and cook, stirring frequently, until marshmallows are just melted, 2 to 4 minutes (some marshmallows may not be fully melted; this is OK).

Off heat, sift 3 tablespoons matcha powder through fine-mesh strainer directly into pot and stir until incorporated. Stir in 6 cups cereal until fully combined. Stir in 1 cup white chocolate chips. Transfer cereal mixture to prepared pan. Using greased spatula, press cereal mixture into even layer.

Sprinkle treats with 1½ cups crushed freeze-dried strawberries, pressing to adhere. Let sit for 30 minutes until set. Use parchment sling to lift bars out of pan; discard parchment. Cut into 18 squares and serve. (Bars can be stored at room temperature for up to 3 days.)