No-Bake Matcha Buckeye Bars (with Graham Cracker Crumbs)

Course: Sweets

Cuisine: Asian American

Prep Time: 15

Chill in the fridge: 2

Total Time: 2 15

Servings: bars

Calories: 272kcal

Author: Marvellina

These bars are not only incredibly easy to make but also offer a unique twist on a beloved classic. Learn how to make this easy no-bake delicious and visually appealing matcha buckeye bar. It's a no-bake delight for green tea lovers.

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US Customary - Metric

Equipment

Ingredients

Matcha peanut butter layer:

140 g unsalted butter melted
210 g graham cracker crumbs
200 g creamy peanut butter
60 g cream cheese softened
150 g icing sugar
½ tsp salt
15 g matcha powder ceremonial-grade preferred
½ tsp vanilla

Chocolate peanut butter layer:

150 g semi-sweet chocolate
1 Tbsp creamy peanut butter

Toppings: (optional-unconventional but pretty nice additions)

Flaky sea salt
Toasted sesame seeds

Instructions

Matcha peanut butter layer:

Cut butter into smaller pieces and put in a heat-proof bowl and microwave on high for about 30-45 seconds. There may be still some unmelted one, simply stir and it should melt. Set aside to cool down a bit
Process the graham crackers into really fine crumbs in a food processor. You can use a rolling pin and crush the crackers inside a plastic bag by rolling it back and forth. Make sure you get really fine crumbs or the bars can easily fall apart
Once you get fine crumbs, add the rest of the ingredients for matcha peanut butter layer. Pulse a few times or as many times as it needs to get them to combine into a dough-like consistency
Line an 8 x 8 pan with parchment paper. Scoop the mixture onto the pan and use a spatula to help you press the mixture evenly into the pan. Make sure they are packed evenly so there won't be any holes and the bars won't fall apart when you cut them
Chill in the fridge for at least 30 minutes for the layer to firm up

Chocolate peanut butter layer:

Put chocolate chips in a heat-proof bowl and microwave for about 30 seconds and stir and microwave again for another 30 seconds until all of the chocolate almost melts but you still see some that aren't. Simply stir them and they will all melt
Stir in the peanut butter and stir to combine

Assembling:

The matcha peanut butter layer should have been firm to the touch by now. Spread the chocolate peanut butter layer evenly on top using a flexible spatula or a small offset spatula. Spread it as neatly and evenly as possible
If you choose to use toppings, sprinkle on some flaky sea salt and some toasted white sesame seeds. Chill in the fridge for at least 1 hour

To serve:

Cut into squares or rectangular shape. It's up to you. If you cut into squares, you can get about 18 squares

How to store:

Store them in an air-tight container in the fridge for about a week. They need to be kept in the fridge as they soften at room temperature. They also freeze well. Keep in a freezer-friendly container for up to one month. Simply thaw in the fridge or at room temperature before serving

Nutrition