Matcha Caramel Bars With White Chocolate Drizzle

These Matcha Caramel Bars with White Chocolate Drizzle are a delightful fusion of sweet, salty, and subtly earthy flavors. A buttery shortbread crust provides the perfect base for a luscious caramel, swirled with vibrant matcha and finished with a decadent white chocolate drizzle. Toasted pistachios and a sprinkle of flaky sea salt add the perfect textural contrast and enhance the overall flavor profile. This recipe is perfect for gifting, potlucks, or simply treating yourself to a moment of pure bliss. Get ready to experience a truly unforgettable dessert!

What You’ll Need

• 200g (1 ⅔ cup) All-Purpose Flour: The foundation of our shortbread crust. All-purpose flour provides structure and a tender crumb. Be sure to measure accurately – spoon the flour into your measuring cup and level it off, rather than scooping directly from the bag, to avoid packing it too tightly.
• 100g (½ cup) Unsalted Butter, Melted: Essential for a rich and flavorful crust. Using melted butter creates a tender, crumbly texture. Ensure the butter is fully melted but not browned.
• 60g (¼ cup) Granulated Sugar: Adds sweetness and helps create a slightly crisp texture in the shortbread.
• Pinch of Sea Salt: Enhances the sweetness and balances the flavors in the crust. A good quality sea salt will provide a cleaner, more nuanced flavor.
• 200g (1 cup) Brown Sugar: The star of our caramel! Brown sugar lends a deep, molasses-like flavor and contributes to the caramel’s chewy texture. Light or dark brown sugar can be used, depending on your preference for intensity.
• 120ml (½ cup) Heavy Cream: Creates a smooth and creamy caramel. The high fat content in heavy cream is crucial for achieving the desired consistency.
• 80g (⅓ cup) Unsalted Butter: Adds richness and shine to the caramel.
• 1 tsp Alcohol-Free Vanilla Extract: Enhances the overall flavor of the caramel, adding warmth and complexity. Be sure to use alcohol-free extract if you prefer.
• ½ tsp Sea Salt: Balances the sweetness of the caramel and brings out the other flavors.
• 2 tsp Culinary-Grade Matcha Powder: The key to our beautiful green swirl! Culinary-grade matcha is finely ground green tea leaves, offering a vibrant color and a subtle, earthy flavor. Avoid using ceremonial-grade matcha, as it’s more expensive and its delicate flavor is best enjoyed in tea.
• 100g (3½ oz) White Chocolate, Chopped: For a luxurious drizzle. Use a high-quality white chocolate for the best flavor and melting properties.
• 30ml (2 Tbsp) Heavy Cream: Used to thin the white chocolate for a smooth, pourable drizzle.
• 30g (¼ cup) Pistachios, Toasted and Coarsely Chopped: Adds a delightful crunch and nutty flavor. Toasting the pistachios enhances their flavor and aroma.
• A Few Flakes of Flaky Sea Salt: A final touch of saltiness and texture.

Substitutions & Variations

For the Crust: If you don’t have all-purpose flour, you can use gluten-free all-purpose flour blend. For the Caramel: Maple syrup can be used in place of some of the brown sugar for a different flavor profile. For the Matcha: If you’re not a fan of matcha, you can omit it and make a classic caramel swirl. For the Pistachios: Feel free to substitute with other nuts like almonds or pecans.

Let’s Make These Matcha Caramel Bars: A Step-by-Step Guide

1. Prepare the Shortbread Crust: Preheat your oven to 175°C (350°F). This ensures even baking. Line an 8-inch square pan with parchment paper, allowing an overhang on the sides. This overhang is crucial for easily lifting the finished bars out of the pan.
2. Combine Dry Ingredients: In a medium bowl, whisk together the 200g (1 ⅔ cup) all-purpose flour, 60g (¼ cup) granulated sugar, and a pinch of sea salt. Whisking ensures the salt and sugar are evenly distributed throughout the flour.
3. Incorporate the Butter: Pour in the 100g (½ cup) melted unsalted butter into the dry ingredients. Use a fork or your fingertips to mix until the mixture resembles coarse crumbs. Don’t overmix; you want a crumbly texture, not a dough.
4. Press into the Pan: Transfer the crumb mixture to the prepared pan. Use the back of a spoon or your fingers to press the crust evenly across the bottom. Ensure it’s firmly packed to prevent crumbling after baking.
5. Bake the Crust: Bake for 12-15 minutes, or until the crust is lightly golden brown. Keep a close eye on it to prevent burning. The edges should be golden, and the center set.
6. Cool the Crust: Remove the pan from the oven and let the crust cool completely on a wire rack. This is important because the hot crust will melt the caramel.
7. Make the Caramel: While the crust cools, prepare the caramel. In a medium saucepan over medium heat, combine the 200g (1 cup) brown sugar and 80g (⅓ cup) unsalted butter. Stir constantly until the butter is melted and the sugar is dissolved.
8. Boil and Simmer: Gradually whisk in the 120ml (½ cup) heavy cream, 1 tsp vanilla extract, and ½ tsp sea salt. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 2 minutes, stirring constantly. This simmering process is vital for developing the caramel’s rich flavor and smooth texture.
9. Divide and Matcha-fy: Remove the caramel from the heat and divide it in half. To one portion, add the 2 tsp culinary-grade matcha powder and stir until fully incorporated, creating a vibrant green matcha caramel.
10. Layer the Caramel: Pour the plain caramel over the cooled crust, spreading it evenly. Then, drop spoonfuls of the matcha caramel on top.
11. Swirl the Magic: Use a thin knife or skewer to swirl the two caramel layers together, creating a beautiful marbled effect. Be careful not to overmix, as you want distinct ribbons of caramel.
12. Chill and Set: Refrigerate the pan for 30-40 minutes, or until the caramel is firm enough to cut. This allows the caramel to set properly, making it easier to slice.
13. Prepare the White Chocolate Drizzle: While the caramel sets, prepare the white chocolate drizzle. Place the 100g (3½ oz) chopped white chocolate and 30ml (2 tbsp) heavy cream in a heatproof bowl.
14. Melt the Chocolate: Melt the chocolate and cream using a bain-marie (over a simmering pot of water) or in short bursts in the microwave, stirring until smooth. Be careful not to overheat the chocolate, as it can seize.
15. Cut and Arrange: Lift the set bars using the parchment overhang and place them on a cutting board. Cut into squares or rectangles. Arrange the bars on a serving plate.
16. Drizzle and Garnish: Drizzle the warm white chocolate over each bar in a thin, artistic line. Sprinkle with the 30g (¼ cup) toasted pistachios and a few flakes of flaky sea salt.

The Importance of High-Quality Matcha

The star of these bars is undoubtedly the matcha. Using culinary-grade matcha is essential for achieving that vibrant green color and delicate, slightly sweet flavor. Ceremonial-grade matcha, while excellent for tea, can be a bit too subtle for baking. Culinary-grade matcha provides the boldness needed to stand out against the rich caramel.

Caramel Chemistry: Achieving the Perfect Texture

Making caramel can seem intimidating, but it’s all about understanding the chemistry. The key is to dissolve the sugar completely and then allow it to cook to a deep amber color. The simmering stage with the heavy cream is crucial for creating a smooth, creamy texture. Constant stirring prevents scorching and ensures even cooking.

Why the Salt? Balancing Sweetness

Don’t skip the salt! Both in the crust and the caramel, salt plays a vital role in balancing the sweetness. It enhances the other flavors and prevents the bars from being cloyingly sweet. Flaky sea salt on top provides a delightful textural contrast and a final burst of flavor.

Storage and Shelf Life

These Matcha Caramel Bars are best enjoyed fresh, but they can be stored in an airtight container in the refrigerator for up to 3 days. The caramel may become slightly firmer when chilled, but the flavors will still be delicious. Allow them to sit at room temperature for a few minutes before serving for a softer texture.

Frequently Asked Questions

Can I use a different type of nut for the garnish?

Absolutely! Almonds, pecans, or walnuts would all be delicious alternatives to pistachios.

Can I make these bars ahead of time?

Yes, you can make the shortbread crust and caramel a day in advance. Store them separately and assemble the bars just before chilling and drizzling.

What if I don’t have heavy cream?

While heavy cream is ideal for the caramel and white chocolate drizzle, you can substitute with half-and-half, but the texture may be slightly less rich.

These Matcha Caramel Bars with White Chocolate Drizzle are a delightful treat that’s sure to impress! Don’t forget to save this recipe to your Pinterest board for later.

Matcha Caramel Bars With White Chocolate Drizzle

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• Author: Nicole Martinez
• Total Time: 50 minutes
• Yield: 16 bars 1x
• Diet: General

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Description

These Matcha Caramel Bars offer a delightful blend of sweet, salty, and earthy flavors. A buttery shortbread crust supports a luscious matcha-swirled caramel, finished with a white chocolate drizzle and toasted pistachios.

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Ingredients

Scale 1x2x3x

• 200g (1 ⅔ cup) All-Purpose Flour: Provides structure for the shortbread crust.
• 100g (½ cup) Unsalted Butter, Melted: Creates a tender, crumbly crust.
• 60g (¼ cup) Granulated Sugar: Adds sweetness to the crust.
• Pinch of Sea Salt: Enhances flavors in the crust.
• 200g (1 cup) Brown Sugar: Forms the base of the chewy caramel.
• 120ml (½ cup) Heavy Cream: Creates a smooth and creamy caramel.
• 80g (⅓ cup) Unsalted Butter: Adds richness to the caramel.
• 1 tsp Alcohol-Free Vanilla Extract: Enhances the caramel’s flavor.
• ½ tsp Sea Salt: Balances the caramel’s sweetness.
• 2 tsp Culinary-Grade Matcha Powder: Adds vibrant color and earthy flavor.
• 100g (3½ oz) White Chocolate, Chopped: For a luxurious drizzle.
• 30ml (2 Tbsp) Heavy Cream: Thins the white chocolate for drizzling.
• 30g (¼ cup) Pistachios, Toasted and Coarsely Chopped: Adds crunch and nutty flavor.
• Flaky Sea Salt: Provides a final touch of saltiness and texture.

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Instructions

1. Prepare Shortbread Crust: Preheat oven to 175°C (350°F) and line an 8-inch pan with parchment.
2. Combine Dry Ingredients: Whisk flour, sugar, and salt in a bowl.
3. Incorporate Butter: Mix melted butter into dry ingredients until crumbly.
4. Press into Pan: Press crumb mixture firmly into the prepared pan.
5. Bake Crust: Bake for 12-15 minutes, until golden brown.
6. Cool Crust: Let crust cool completely on a wire rack.
7. Make Caramel: Combine brown sugar and butter in a saucepan, stirring until melted.
8. Boil & Simmer: Whisk in heavy cream, vanilla, and salt; boil then simmer for 2 minutes.
9. Divide & Matcha-fy: Divide caramel; stir matcha into one portion.
10. Layer Caramel: Pour plain caramel over crust, then drop matcha caramel on top.
11. Swirl Magic: Swirl caramel layers together with a knife.
12. Chill & Set: Refrigerate for 30-40 minutes, until firm.
13. Melt Chocolate: Melt white chocolate and cream using a bain-marie or microwave.
14. Cut & Arrange: Lift bars with parchment and cut into squares.
15. Drizzle & Garnish: Drizzle with white chocolate, sprinkle with pistachios and sea salt.

Notes

For best results, use culinary-grade matcha for a vibrant color and flavor. Don’t skip the salt – it balances the sweetness beautifully.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 bar
• Calories: 350 kcal
• Sugar: 25 g
• Sodium: 150 mg
• Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 30 mg

Keywords: matcha,caramel,bars,white chocolate,pistachios,dessert,shortbread,baking,sweet,salty