No Bake Matcha White Chocolate Bars
These No Bake Matcha White Chocolate Bars are a thin, crunchy treat made with matcha, peanut butter, Rice Krispies cereal, and coconut, finished with a smooth white chocolate topping. They have the perfect balance of earthy matcha, creamy white chocolate, and a delicious crunch in every bite.
Love matcha treats? Try my No Bake Chocolate Matcha Brownies or Matcha Almond Butter Bars.
Recipe at a glance
Prep Time: 15 minutes
Chill Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 20 bars
Difficulty: Easy
Main Ingredients: Matcha powder, peanut butter, maple syrup, coconut oil, desiccated coconut, Rice Krispies cereal, and white chocolate.
Texture: A thin, crunchy no bake bar with a smooth white chocolate topping.
Technique: Melting the peanut butter mixture, combining with Rice Krispies cereal and coconut, then chilling before adding a white chocolate topping.
Why this recipe works
I tested these matcha bars to create the perfect balance of crunch, sweetness, and matcha flavour.
- No Baking Required: These bars come together without turning on the oven, making them perfect for those days when you want a quick homemade treat.
- Crunchy Texture: Rice Krispies cereal adds a light crunch throughout the base, creating a texture that is different from traditional soft dessert bars.
- Thin and Easy to Slice: These bars are thinner than traditional dessert bars but slightly thicker and more structured than chocolate bark.
- Tested and Reliable: This recipe has been tested to ensure the bars hold together well, slice easily, and have the right balance of texture and flavour.
Ingredients you’ll need
These no bake matcha white chocolate bars use simple ingredients to create a crunchy matcha base with a smooth white chocolate topping.
- Peanut Butter: Helps bind the ingredients together while adding a rich, nutty flavour. Crunchy peanut butter adds extra texture, but smooth peanut butter can also be used.
- Maple Syrup: Adds sweetness and helps create the sticky mixture needed to hold the bars together.
- Coconut Oil: Helps create a smooth mixture and allows the white chocolate topping to set properly.
- Matcha Powder: Adds the earthy green tea flavour and vibrant colour. Use culinary grade matcha powder or ceremonial grade matcha if you already have it on hand.
- Desiccated Coconut: Adds texture and a subtle coconut flavour to the base.
- Rice Krispies Cereal: Creates the light, crispy texture throughout the bars. Be gentle when mixing to keep the cereal pieces intact.
- White Chocolate: Creates a smooth, sweet topping that balances the earthy matcha flavour.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
Ingredient substitutions
- Peanut butter: Can be replaced with almond butter, cashew butter, or another natural nut butter. Both crunchy and smooth varieties work well. Regular peanut butter can also be used if that is what you have available, although the flavour and sweetness may vary slightly.
- Coconut oil: Can be replaced with butter in the base. For the white chocolate topping, coconut oil helps the chocolate set firmly, so it is best to keep it if possible.
- Rice Krispies Cereal: Can be replaced with another crispy rice cereal or puffed rice cereal. Use the same amount, but keep in mind different brands may vary slightly in crunch and texture.
- White chocolate: Can be replaced with milk chocolate or dark chocolate if you prefer a different flavour combination. Dairy free white chocolate can also be used if needed. Keep in mind that changing the chocolate will alter the sweetness and overall flavour of the bars.
Watch how to make it
Sam’s expert tips
- Add matcha gradually: Stir the matcha through the melted mixture slowly to ensure it distributes evenly without clumps.
- Do not overheat the peanut butter mixture: Gently warm the base mixture low-medium heat until smooth and melted. Avoid boiling the mixture, as too much heat can cause the ingredients to separate.
- Press the base firmly: Compacting the mixture well helps the bars hold together when sliced.
- Do not overheat white chocolate: White chocolate can seize easily, so melt it gently over low heat or in short microwave intervals.
- Keep the Rice Krispies crunchy: Mix gently once the cereal is added to avoid crushing the pieces.
- Chill before slicing: Allow enough time for the topping to fully set so you get clean slices.
- Use a warm knife for clean slices: Run a sharp knife under hot water for a few seconds, then wipe it completely dry before slicing. The warm knife helps glide through the white chocolate topping without cracking and creates cleaner, neater bars.
How to store
Store: Store in an airtight container, refrigerated, for 1 week – 10 days.
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Matcha White Chocolate Slice
Ingredients
Method
- Prepare Pan: Line a 7 x 11-inch (18 x 28cm) slice/brownie pan with parchment paper, leaving some overhang on the sides to make the slice easier to remove later. Set aside.
- Make Peanut Butter Mixture: In a medium saucepan over low heat, add the peanut butter, maple syrup and coconut oil. Stir until the peanut butter has completely melted and the mixture is smooth and glossy. Remove from the heat.
- Add Matcha: Add the matcha powder and mix until well combined.
- Add Coconut: Stir through the desiccated coconut until evenly combined.
- Add Rice Krispies: Add the Rice Krispies cereal and gently stir until all of the cereal is evenly coated in the peanut butter mixture.
- Press Into Pan: Transfer the mixture to the prepared pan. Spread it into a thin, even layer, using the back of a spoon or spatula to gently press it down. The mixture will look quite thin, but it is meant to form a thin, crunchy slice. Set aside.
- Melt Chocolate: Place the white chocolate and coconut oil in a heatproof bowl over a saucepan of gently simmering water, making sure the bowl does not touch the water. Stir occasionally until completely melted and smooth. Remove from the heat. Alternatively, melt in the microwave in short 20–30 second bursts, stirring between each, until smooth.
- Add Chocolate Topping: Pour the melted white chocolate over the top of the base. Move the pan around to spread the chocolate out evenly or use a spatula to spread it into an even layer.
- Add Matcha (Optional): While the chocolate is still soft, lightly dust the top with extra matcha powder using a small sieve or tea strainer.
- Chill: Refrigerate for 2-4 hours, or until the white chocolate is completely set and firm.
- Slice: Remove the slice from the pan using the parchment paper overhang. For clean slices, run a sharp knife under hot water, then wipe it dry before cutting. Repeat this process between cuts to help the knife glide through the firm chocolate topping without cracking it. Slice into bars or squares and enjoy!