Matcha Strawberry Rice Krispies Treats

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Rice Krispies Treats go way back for me. The second video that ever went viral for me was my Ube Oreo Rice Krispies Treats, and I’ve been spinning out variations ever since. These matcha strawberry rice krispies treats are the latest: gooey marshmallow and earthy matcha with tangy freeze-dried strawberries crushed on top. Matcha treats aren’t new, but adding berries to matcha is NEVER a bad idea, and that fruity pop against the grassy matcha is what pulls the whole thing together.

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Featured in: 19 Easy Japanese Desserts

It’s also part of my 36 Easy Asian Desserts, if you want more delicious inspo.

It’s also part of my 12 Easy Rice Krispies Treats Variations, if you want more delicious inspo.

What Makes These Matcha Strawberry Rice Krispies Treats So Good

Two things carry these treats: the matcha and the strawberries. Good matcha brings an earthy, grassy, slightly bitter depth that keeps the marshmallow base from tasting one-note sweet, and the freeze-dried strawberries add a tangy, fruity pop in every bite. That sweet-tart-earthy combo is what makes them SO good.

Matcha plays nicely in all kinds of desserts, and this is the same earthy-matcha-meets-sweet balance I chase in my Matcha Muddy Buddies, just in a chewy square instead of a powdery snack mix.

What Kind of Matcha Should I Use for Rice Krispies Treats?

Use culinary grade matcha, not ceremonial. Culinary grade is made for baking and mixing, it’s more affordable, and it holds its color and flavor against the butter and marshmallow, while ceremonial matcha is smoother, pricier, and meant for drinking on its own. If you want the full rundown, The Kitchn has a helpful matcha primer. Whichever one you use, sift it in so it doesn’t clump.

Tips for Making Matcha Strawberry Rice Krispies Treats

1. Melt the marshmallows low and slow

Keep the heat at medium-low and stir constantly. Marshmallows scorch fast, and low heat keeps the base glossy and stretchy instead of stiff. Pull the pot off the heat before you add the cereal.

2. Whisk the matcha in while the base is hot

Add the matcha right after the marshmallows melt and stir until the whole thing is an even green with no streaks. Wait until the cereal is already in and you’ll get dry matcha clumps you can’t stir out.

3. Use freeze-dried strawberries, not fresh

Fresh strawberries add water, and water makes rice krispies treats soggy. Freeze-dried strawberries give you all that concentrated, tangy strawberry flavor with zero moisture, so the squares stay chewy instead of mushy. If you love that freeze-dried berry pop, my Special K Marshmallow Treats lean on the same tangy strawberry hit.

4. Don’t pack them down too hard

Press the mixture into the pan just enough to hold together. Pack it down like concrete and you’ll get dense, hard treats instead of light and chewy ones.

Storage and Leftovers

Store the treats in an airtight container at room temp for up to 3 days. They’re best the day you make them, when the outside has a little crispness and the center is soft. Don’t refrigerate them, the cold dries them out and turns them hard. If they firm up, a few seconds in the microwave brings the softness back. And if you want to keep working through Japanese-pantry cereal treats, my Black Sesame Rice Krispies Treats run the same no-bake method with a nutty, toasty flavor instead of matcha.

Equipment

• large pot
• baking pan
• parchment paper
• silicone spatula
• food processor (optional, for crushing the strawberries)

Ingredients

• 3 tbsp unsalted butter
• 10 oz marshmallows (about 1 bag)
• 2 tbsp matcha powder
• 6 cups Rice Krispies
• 1/4 cup freeze-dried strawberries

Instructions

1. Line a medium baking pan with parchment paper and set it aside.
2. Melt the butter in a large pot over medium-low heat, then add the marshmallows.
3. Stir constantly until the marshmallows are fully melted, then whisk in the matcha powder until the mixture is an even green all the way through with no streaks.
4. Take the pot off the heat, pour in the Rice Krispies, and stir until every piece is coated.
5. Transfer the mixture to the pan and use a silicone spatula to press it into an even layer, just enough to hold together.
6. Crush the freeze-dried strawberries (a zip-top bag and a rolling pin, or a quick pulse in a food processor) and sprinkle them over the top.
7. Let it set a few minutes, then cut into squares and enjoy.

Berries and matcha is a combination I’d put money on every time. The freeze dried strawberries bring a tangy, concentrated sweetness that cuts the earthiness, and because they’re dried they don’t add any water to the mix.

It felt good getting back to Rice Krispies Treats after a while away from them. I don’t think I’m done with the variations. 🙌

If you make these matcha strawberry rice krispies treats, leave a star rating on the recipe card and tell me in the comments how they turned out. I read every single one!

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