Green Tea Rice Krispie Treats

There is a Chinese snack I grew up eating called sachima. It’s similar to a Rice Krispie treat, but lacks the bracing sweetness of melted marshmallows; it gets its sugar from much mellower rock candy, which has toasty notes of burnt caramel. The doughy bits are larger and airier than Rice Krispie grains, and sesame seeds and chopped cashews are often glazed into the mix as well.

A few weeks ago in the pastry kitchen, I learned to make these green tea treats. The matcha powder adds a bitter note that cuts into the marshmallow fluff and recalls the sachima of my childhood. I’ve added it quite conservatively here, but if you like your green tea flavor strong and punchy, try increasing the quantity to two tablespoons.

I’ve been invited to a whole spate of summer parties over the next few weeks, all requiring edible contributions. Bringing additional heat into the kitchen when New York City is already at body temperature is out of the question; thankfully, this recipe uses only a microwave. Be warned, hosts: you’re all getting Rice Krispie Treats.

Green Tea Rice Krispie Treats

Ingredients:

3 tbs butter
4 tsp matcha green tea powder
10 oz marshmallows
6 cups Rice Krispies

Method:

Spray a 9X13 glass or non-stick baking dish with baking spray. Line bottom only with parchment and spray again.

Place butter in a large microwave-safe bowl. Nuke on high for about 2 minutes, checking regularly until melted.

Remove from microwave and add green tea powder. Whisk until thoroughly combined. Add marshmallows and return to microwave for 1-2 minutes, until marshmallows have expanded and softened.

Working very quickly, use a plastic spatula to mix green tea butter and marshmallows. Add Rice Krispies and stir rapidly until evenly coated. Empty into the lined and sprayed baking dish. Moisten hand in cold water and use to press evenly into dish, until surface is flat and there are no gaps or crevices.

Cool for at least 30 minutes and cut into desired serving size.