Toasted coconut matcha rice crispy treats are a fun flavor take on a sweet treat favorite. Two extra ingredients are all you need to transform these classic bar desserts!
Print

Toasted Coconut Matcha Rice Crispy Treats

Toasted coconut matcha rice crispy treats are a fun flavor take on a sweet treat favorite. Two extra ingredients are all you need to transform these classic bar desserts!
Course Bar Desserts
Prep Time 8 minutes
Cook Time 15 minutes
Total Time 23 minutes
Servings 15
Calories 183kcal
Author Alyssa

Ingredients

  • 1 1/2 cups sweetened coconut flakes
  • 3 tbsp unsalted butter
  • 10.5 oz mini marshmallows (about 6 cups)
  • 1 1/2 tsp matcha powder
  • 6 cups crispy rice cereal (about 6.5 oz)

Instructions

  • Preheat oven to 350°F. Line a baking sheet with foil or parchment paper. Spread flaked coconut in an even layer over sheet.
  • Place sheet in the middle of the oven and toast for 5-6 minutes, or until coconut just becomes fragrant and has turned golden.
  • Remove from oven and transfer toasted coconut to a separate plate or bowl to cool slightly. This also prevents it from continuing to toast on the hot sheet. Set aside.
  • Grease bottom and sides of a 9"x13" baking dish and set aside.
  • Add butter to a large saucepan set over low to low-medium heat and stir it around until melted.
  • Add the marshmallows and occasionally stir. The marshmallows will become sticky and begin to lose their shape. Once the marshmallow mixture is cohesive and melted together, remove saucepan from heat.
  • Immediately add matcha powder and work it into the melted marshmallow mixture with a spatula or spoon.
  • Add crispy rice cereal and toasted coconut and work it into the mixture as evenly as you can.
  • Pour it out into the prepared dish and press it into a dense, even layer. Let cool to room temperature in the dish, then turn out onto a cutting board and slice into bars. Store in an airtight container.

Notes

Stick around the kitchen while the coconut is toasting as it can go from perfectly toasted to burnt in a quick second.
I found using a silicone spatula to stir the marshmallow mixture worked to prevent sticking. If you'd rather use a wooden spoon, spraying it with cooking spray before stirring will help.
If you'd like to half the batch, use an 8"x8" baking dish. They'll be a tiny bit thicker but they fit just fine.

Nutrition

Calories: 183kcal | Carbohydrates: 32g | Protein: 2.3g | Fat: 6.3g | Saturated Fat: 5.5g | Cholesterol: 6mg | Sodium: 185mg | Potassium: 3mg | Fiber: 1g | Sugar: 17g | Iron: 3.6mg