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Monster Matcha Rice Krispies

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If you’re looking for something festive and easy to make for Halloween this year, but still decadent and tasty, you have to make these Monster Matcha Rice Krispies. This one’s for all you busy parents that want to make the least amount of effort but still yield tasty results!

Not only are these matcha rice krispy bars gluten free, but they also have antioxidants from the matcha powder, and no added sugar (other than what’s already in the marshmallows and chocolate chips). So one can argue that these treats are semi-guilt free – a win-win for everyone in the family!

Happy Halloween, friends!

-Jasmine

Monster Matcha Rice Krispies (Gluten-free)

Print Recipe

Ingredients

  

  • 10 oz large marshmallows
  • ½ cup grass-fed butter plus more for greasing baking pan
  • ½ teaspoon sea salt
  • ½ tablespoon matcha powder sifted
  • 6 cups rice crispy cereal
  • ½ semisweet chocolate chips
  • ¼ cup non-dairy milk
  • Candy eyeballs
  • Lollipop sticks optional

Instructions

 

  • In a large, nonstick pot over medium low heat, melt butter then add marshmallows. Use a rubber spatula to stir the marshmallows until fully melted (about 3-5 minutes). Remove from heat as soon as the marshmallows have melted completely.
  • Add sea salt and matcha powder to marshmallow mixture, and mix thoroughly to combine, then add rice crispy cereal and use rubber spatula to mix with marshmallow. Make sure the cereal is evenly coated with the marshmallow mixture.
  • Transfer the mixture to a 13×9” baking dish and spread evenly across the pan. Refrigerate for 10-15 minutes to cool the dish to make it easier to cut.
  • Remove the rice crispies to a large cutting board and trim a ½” off each edge, then cut evenly into 8 rectangles.
  • In a small bowl, melt chocolate chips and milk for 30 seconds at a time, just until chocolate chips start to melt. Mix to combine with a rubber spatula.
  • Dip about 1” of the short edge into the chocolate mixture and place on a flat surface (I used my cutting board) lined with parchment paper or foil add 2-3 candied eyeballs to the chocolate and allow the chocolate to cool and harden (about 10 mins) or place in the fridge to speed up the cooling process.
  • Add a lollipop stick to the bottom short edge (optional)
  • Store in an airtight container for up to 2 days.