These are the rice cereal treats that bite back. They are like marshmallow clouds: gooey, slightly salty, earthy and flavorful. If you like matcha, you’re going to love these.
And so, I present to you my recipe for Matcha Brown Butter Gooey Rice Cereal Treats. An adaption to an adaption of a very famous, almost perfect, recipe. If you’re interested in my original recipe, you can find it here. If you’re interested in trying the more kid friendly, but still adult-loved, strawberry variety, you can find them here. These two recipes are a product of a “Wicked for Good” themed party. This one makes enough for a 9×13 pan, and there are two ways to finish this recipe, I love leaving bits of not totally melted marshmallow, or you can melt the marshmallow the whole way (as pictured) and get a really uniform looking treat. Either way, they are a fun texture, and visual surprise.
Key Ingredients
unsalted butter
crispy rice cereal
mini or regular marshmallows
culinary matcha powder
Gooey Crispy Rice Treats – Recipe
Makes 24 well-proportioned treats. Time to make: 15 minutes plus time to cool in the pan.
Ingredients
- 12 tablespoons of butter plus extra butter for greasing the pan
- 1 wrapper from a stick of butter set aside or a piece of wax paper
- 9.5 cups of crisp rice cereal measured out into a bowl (285 grams)
- 16 oz bag of mini or regular marshmallows
- 2 tablespoons culinary of your favorite matcha powder (I like this variety)
- 1/4 scant teaspoon diamond kosher salt
Step One
Using wax paper or your butter wrapper, butter or oil a 9×13 inch pan with 2 inch sides and set aside pan and butter wrapper.
Step Two
Brown your butter. Using a large, wide bottomed pot (I use the one I cook pasta in) melt butter over medium heat. Stir it occasionally for about 5 minutes while the butter heats and then browns. As the butter begins to brown, make sure to stir constantly scraping any brown bits from the bottom Be careful because butter goes from browning to burning very quickly. Once you can see more than a few tiny flakes of brown goodness, turn heat as low as it can go and quickly add your salt and marshmallow. Stir vigorously until your marshmallows have melted. With full sized marshmallows this takes a few minutes and I use my spoon to smoosh out lumps. When there are only a few small lumps, sprinkle 2 tablespoons of matcha powder over top, then add your cereal and stir vigorously until incorporated.
Step Three
Pour marshmallow-cereal mixture into your pan. Gently press on the top of the mixture with the buttery side of your butter wrapper or with a piece of wax paper to bars to a uniform height. Allow to cool for 60 minutes before you cut them.
Bars will keep covered on the counter (and out of the sun) for 3 days.