Matcha White Chocolate Slice
These easy No Bake Matcha White Chocolate Bars are thin, crunchy and topped with smooth white chocolate. Made with matcha, peanut butter, coconut and Rice Krispies.
Servings 6 serves
Calories 433kcal
Ingredients
Base
- 1/3 cup natural peanut butter, crunchy or smooth
- 1/4 cup maple syrup
- 4 Tbsp coconut oil
- 3 tsp matcha powder
- 1/2 cup desiccated coconut
- 1 cup Rice Krispies or Rice Bubbles, or any rice puff cereal
Topping
- 170 g white chocolate block/bar, broken into squares
- 1/2 Tbsp coconut oil
Instructions
Base
- 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.
Topping
- 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!
Video
Notes
Store in an airtight container, refrigerated, for 1 week - 10 days.
Nutrition
Calories: 433kcal | Carbohydrates: 35g | Protein: 7g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 6mg | Sodium: 56mg | Potassium: 235mg | Fiber: 2g | Sugar: 27g | Vitamin A: 419IU | Vitamin C: 3mg | Calcium: 80mg | Iron: 2mg