Description
These iced matcha dessert bars feature a chewy, fudgy matcha shortbread base topped with a smooth, glossy white chocolate ganache. They are visually stunning, require no baking, and offer a sophisticated balance of sweet and earthy flavors.
Ingredients
Scale
- 1 cup (225g) unsalted butter, softened to room temperature
- ½ cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 3–4 tablespoons culinary grade matcha powder
- ½ teaspoon salt
- 2 cups (340g) high-quality white chocolate chips
- 2–3 tablespoons heavy cream
- White chocolate chips for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving overhangs on the sides, and lightly spray with non-stick spray.
- In a medium bowl, whisk together the flour, sifted matcha powder, and salt. Ensure the matcha is sifted to prevent clumps.
- In a large bowl, beat the softened butter and sugar on medium-high speed until light and fluffy (about 3 minutes). Add vanilla extract and mix until combined.
- Reduce mixer speed to low and gradually add the flour/matcha mixture. Mix just until combined. The dough will look crumbly.
- Pour the dough into the prepared pan and press it firmly and evenly into the pan using your hands or the bottom of a measuring cup.
- Bake the crust for 18-20 minutes until edges are lightly golden and the center looks set but soft. Do not overbake.
- Remove from oven and let the base cool completely in the pan on a wire rack.
- Once the crust is cool, place white chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until melted.
- If the mixture is too thick, add heavy cream one tablespoon at a time until it reaches a smooth, pourable consistency.
- Pour the white chocolate mixture over the cooled crust and spread evenly with an offset spatula.
- Tap the pan gently to release air bubbles, then refrigerate for at least 2 hours until the white chocolate is completely firm.
- Lift the bars out of the pan using the parchment paper. Use a sharp knife to cut into squares, wiping the knife with a warm, damp cloth between cuts for clean edges.
Notes
Use culinary-grade matcha, not ceremonial or latte mixes. Sift the matcha to avoid bitter clumps. Ensure the crust is completely cool before adding the chocolate topping to prevent melting. Store in the refrigerator for up to 1 week or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: Japanese Fusion
Nutrition
- Serving Size: 1 bar (approx. 1-inc
- Calories: 280
- Sugar: 18
- Sodium: 90
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 28
- Protein: 3
Keywords: matcha dessert, no-bake bars, white chocolate matcha, matcha shortbread, summer dessert, easy baking, green tea treats