Pin it
Whipped up these simple treats when the little ones wanted green goodies for their Christmas bash at school. Found some matcha sitting unused from when I tried eating healthy and marshmallows left over from that camping trip we never took. My first try turned everything including my fingers green, but the kids went wild saying they looked just like tiny Christmas trees topped with snow. Now every December, my kitchen gives off this sweet tea and marshmallow smell with family members sneaking around trying to grab pieces.
These Will Blow Your Mind
These bars work great when you need a fast bite that seems a bit special! I whip them up every Sunday for those crazy morning rushes - perfect to snatch as you head out. My little ones weren't sure about the green tea thing at first but now they can't stop asking for them. They don't need baking either, which helps tons when it's too hot outside. And if you're a matcha fan like me, you'll really dig that light green tea taste mixed with all that sweet crunchiness!
What's Required
- For The Mix:
- real butter forget the fake options
- mini marshmallows needs to be fresh or they'll be too hard
- sweetened milk makes everything stick together nicely
- vanilla because what doesn't need this stuff
- top-notch matcha powder spend a bit more here
- rice cereal whatever brand you've got works
- melting white chocolate chips
- festive sprinkles because Christmas calls for it
Creating Holiday Wonder
- First Steps
- Melt butter gently and slowly because I once burned my first try and the whole place smelled awful all day. Throw in the marshmallows and condensed milk while stirring constantly until it looks like melting clouds. Sift in the matcha properly or you'll end up with green chunks nobody wants to bite into.
- Combine Everything
- Pour your green mixture over the cereal and fold carefully so you don't break it all up. The kids say it reminds them of mixing Grinch hair but smells way nicer. Push into your pan without too much force or you'll get something dense as a green rock which I found out myself.
- Final Touches
- After it firms up, slice into triangles while the kids fight over who gets the biggest ones. Let white chocolate drip down like falling snow. Put sprinkles on fast before the chocolate hardens – I once waited too long and found sparkles in my carpet for weeks.
Learned From Mistakes
I've made these so many times now and picked up tricks mostly from getting things wrong. Always use fresh marshmallows because stale ones turn your treats rock-hard. Better matcha costs more but tastes way better than the cheap stuff that's like eating lawn clippings. Grease your hands before pressing the mix down and you'll thank yourself later - I'm still finding sticky spots from my first attempt. And maybe cover everything with paper because this green stuff gets everywhere.
Pin it
Serve Them Soon
Store them in something airtight and they'll stay good a few days if your family doesn't gobble them first. You can stick them in the freezer too though I've never needed to since they vanish so quickly. They're great to prepare ahead and wrap up nicely as gifts – teachers really love getting something different from the usual cookies everyone brings.
Holiday Favorite
These tiny trees have become the talk of every Christmas gathering now. Friends of my kids start asking when the green trees are coming back around November. Even got the school principal asking how to make them after the class party. It's funny how some cereal, marshmallows and tea powder turned into this whole Christmas custom, but isn't that exactly how we make memories? Through sticky, green, marshmallow-covered moments.
Frequently Asked Questions
- → What matcha works best?
- Culinary grade is totally fine since the flavors mix with marshmallows. Fancy grades aren't worth it.
- → Why sift matcha powder?
- It helps avoid clumps in the mixture. Warm dishes can make matcha clump together easily.
- → How to handle sticky pressing?
- Rub some butter on your hands or spatula first. Don’t push down too firmly or they’ll turn dense.
- → What’s the trick for neat squares?
- Make sure they’re fully cool before cutting. Use a sharp knife dipped in hot water for clean slices.
- → Why use condensed milk?
- It keeps the bars soft and creamy, avoiding that hard texture typical of other versions.