Matcha-Strawberry Marshmallow Crunch
Buttery no-bake squares blending earthy green tea marshmallow with tart berries, crisp biscuits, and cookie chunks.
Story
These chewy-crunchy treats are a modern Chinese favorite—like a sophisticated rice krispie treat lifted by matcha and freeze-dried fruit.
Ingredients
unsalted butter
50 g (4 tbsp)
matcha powder
5 g (1 tbsp)
mini marshmallows
150 g (1½ cups)
whole milk powder
30 g (¼ cup)
butter biscuits or shortbread
100 g (roughly broken)
freeze-dried strawberries
30 g (⅓ cup)
chocolate sandwich cookies (e.g., Oreos)
50 g (roughly chopped)
Instructions
1
Melt the base
Melt the butter with the matcha in a non-stick pan over low heat until smooth. Add the marshmallows and stir constantly until fully melted and glossy.
2
Add milk powder
Remove the pan from the heat. Sift in the milk powder and stir vigorously until the mixture is thick and completely uniform.
3
Fold in the crunch
Working quickly while the mixture is warm, fold in the broken biscuits, freeze-dried strawberries, and chopped cookies. Stir until everything is evenly coated.
4
Press and set
Transfer the mixture to a parchment-lined 8-inch square pan. Press down firmly with a spatula or wet hands to create an even layer about 2 cm thick. Cool at room temperature until completely firm, about 1 hour.
5
Cut and store
Lift the set block from the pan and cut into squares with a sharp knife. Store in an airtight container at room temperature for up to one week.
