These heavenly, earthy, sweet, slightly nutty matcha krispie bars!
We raised the bar (literally to our mouths...but also figuratively) with puffed Kamut, chia seeds, and a healthy dose of vegan vanilla marshmallows. The sophisticated twist on the classic is so beautiful, you'll easily want to bring them to your next party for a fun treat! Or keep the pan for yourself. We won't judge!
1/2 cup butter
1 10 oz bag mini marshmallows (we love the all-natural, vegan brand Dandies!)
1.5 tablespoons Mizuba Organic culinary matcha
1 teaspoon vanilla extract
6 cups Nature's Path Kamut Puffs (but you can use any cereal you like!)
1/4 cup chia seeds, flax seeds, sesame seeds, pumpkin seeds...any of your fav mix-ins!
1 cup dark chocolate chips (optional - melt them down to dip your bars in, or sprinkle them throughout the mixture!)
1 pinch flakey sea salt, to top
Line an 8" dish with parchment paper.
Brown your butter in a large saucepan, over medium heat. Watch carefully for it to foam, and then turn golden brown and become aromatic. Stir often - you don't want to burn the butter.
Turn your heat to low, and add the marshmallows, matcha, & vanilla. Stir it all together until the marshmallows have melted, and remove from the heat.
Gently stir in kamut puffs into marshmallow matcha mixture.
Evenly spread everything together in your dish.
Optional: melt down 1 cup chocolate chips to pour over bars, or dip them in!
Let cool, and enjoy!
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While we feel the need to "go green" all the time, we know that this particular month has people *really* getting their green game on. So let's not make things any harder than they have to be. In five minutes you could be enjoying your very own pint of Mizuba matcha ice cream! Scroll down for the recipe.