Matcha Rice Krispies Treats with Mango

Matcha Rice Krispies Treats with Mango redefine your nostalgic snack experience with a vibrant, adult twist. We’ve taken the beloved, gooey simplicity of the classic marshmallow crisp and infused it with the earthy, subtly bittersweet essence of ceremonial-grade matcha. Studding each piece with bright, juicy pieces of dried mango sautéed in butter and rum just puts the metaphorical cherry on top. Each bite offers a delightful interplay of chewy, crispy texture, the comforting sweetness you remember, and an unexpected burst of tropical tang, all in stunning shades of green.

What’s the History of Rice Krispies Treats?

The beloved Rice Krispies Treat, also the inspiration for our Matcha Rice Krispies Treats, a quintessential no-bake confection, traces its origins back to the Kellogg Company kitchens in Battle Creek, Michigan. While some early iterations of cereal-based treats existed, the version we know and love today was officially developed in 1939 by Kellogg employees Mildred Day and Malitta Jensen. They took inspiration from old-fashioned popcorn balls, substituting puffed rice cereal for corn and, most important, marshmallows for corn syrup. Finally, in 1941, they began to print the recipe on Kellogg’s Rice Krispies cereal boxes.

Matcha Rice Krispies Treats with Mango

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• Author: Keith Recker
• Yield: Serves 10 1x

Print Recipe

Description

Elevating your childhood treat to adult sophistication.

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Ingredients

Scale 1x2x3x

• ½ cup butter
• 10 oz bag of mini marshmallows
• ½ cup condensed milk
• ¼ cup rum (optional)
• ¼ cup dried mango, minced
• 3 tsp matcha powder
• 6 cups Rice Krispies
• ¼ cup sprinkles (optional)

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Instructions

1. Line and grease a 9×13 baking pan.
2. In large pot over a low flame, add butter, minced mango, and rum.
3. When butter bubbles, add mini marshmallows. Stir constantly until melted. Sprinkle in matcha, stir until combined. Move pot off the stove.
4. Add the Rice Krispies and sprinkles. Stir until cereal is coated and sprinkles are evenly distributed.
5. Place the mixture into the prepared baking pan. Distribute to an even thickness. Press down gently with a spatula. Smooth the surface.
6. If desired, add some extra sprinkles.
7. Let sit uncovered until the mixture is firm and reaches room temperature.
8. Cut into squares and enjoy!
9. Store in a covered container for up to 5 days.

Recipe and Styling by Keith Recker
Photography by Dave Bryce

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