Matcha Latte Bars
Category: Dessert
Prep time : 20 min
Cook time : 20 min
Total time : 1.5 hr
Makes: 8" pan
Scale recipe by: ×
Bars:
1 1/2 Tbsp (9g) matcha powder
1 Tbsp plus 3/4 C (161g) granulated sugar, divided
1 Tbsp (14g) water
8 Tbsp (113g) unsalted butter, softened
zest of 1/2 lemon
1/2 tsp (3.5g) table salt
1 large egg
1 large egg yolk
1/4 C (50g) vegetable oil
1 1/2 tsp (7.2g) King Arthur Pure Vanilla Extract
1 tsp (2.6g) baking powder
1 1/2 C (180g) King Arthur Unbleached All-Purpose Flour
Frosting:
8 Tbsp (113g) unsalted butter, softened
pinch of table salt
1/2 C (113g) confectioners' sugar, sifted if lumpy
1 to 2 Tbsp (14g to 28g) heavy cream, milk, or half-and-half
additional matcha powder, for dusting; optional
Preheat the oven to 350°F with a rack in the center. Line an 8" square pan with a parchment sling and lightly grease.
To make the matcha bars: In a small bowl, whisk together the matcha and 1 tablespoon (12g) of the sugar until well combined. With a flexible spatula, gradually incorporate the water, stirring until no lumps remain.
In the bowl of a stand mixer fitted with the flat beater, or working in a large bowl with an electric hand mixer, cream the butter, remaining 3/4 cup (149g) sugar, lemon zest, and salt on medium speed for 3 to 5 minutes, until light and fluffy. Thoroughly scrape the bowl and beater, then add the egg, egg yolk, oil, and vanilla and beat on medium until combined, about 1 minute. Add the hydrated matcha and mix on medium until fully incorporated, about 1 minute, stopping to scrape the bowl as necessary.
On low speed, beat in the baking powder until dissolved, then add the flour and mix until only a few dry streaks remain. Switch to a flexible spatula and finish mixing by hand.
Learn more
Finger pressing into one of three sticks of softened butter
BLOG
Baking trials: How to soften butter quickly
BY ROSSI ANASTOPOULO
Transfer the batter to the prepared pan and spread it into an even layer (a small offset spatula is a helpful tool here).
Bake for 18 to 22 minutes, until a toothpick inserted into the center comes out clean; a digital thermometer should register 190°F. Let the matcha bars cool in the pan on a wire rack until set enough to handle, at least 30 minutes. Use the parchment sling to transfer the bars from the pan to a wire rack; let cool completely, another 20 minutes or so.
To make the frosting: In the bowl of a stand mixer fitted with the flat beater, or working in a large bowl with an electric hand mixer, beat the butter and salt until very smooth and soft, 1 to 2 minutes. Add the confectioners’ sugar and beat on medium speed until fully incorporated, scraping the bowl as necessary. Add 1 tablespoon (14g) of the cream and beat on medium-high until the mixture is light and fluffy, about 2 to 3 minutes. Add more cream as needed to achieve a soft, spreadable consistency.
Spread the frosting over the cooled bars and dust with additional matcha, if desired.
To make the matcha bars: In a small bowl, whisk together the matcha and 1 tablespoon (12g) of the sugar until well combined. With a flexible spatula, gradually incorporate the water, stirring until no lumps remain.
In the bowl of a stand mixer fitted with the flat beater, or working in a large bowl with an electric hand mixer, cream the butter, remaining 3/4 cup (149g) sugar, lemon zest, and salt on medium speed for 3 to 5 minutes, until light and fluffy. Thoroughly scrape the bowl and beater, then add the egg, egg yolk, oil, and vanilla and beat on medium until combined, about 1 minute. Add the hydrated matcha and mix on medium until fully incorporated, about 1 minute, stopping to scrape the bowl as necessary.
On low speed, beat in the baking powder until dissolved, then add the flour and mix until only a few dry streaks remain. Switch to a flexible spatula and finish mixing by hand.
Learn more
Finger pressing into one of three sticks of softened butter
BLOG
Baking trials: How to soften butter quickly
BY ROSSI ANASTOPOULO
Transfer the batter to the prepared pan and spread it into an even layer (a small offset spatula is a helpful tool here).
Bake for 18 to 22 minutes, until a toothpick inserted into the center comes out clean; a digital thermometer should register 190°F. Let the matcha bars cool in the pan on a wire rack until set enough to handle, at least 30 minutes. Use the parchment sling to transfer the bars from the pan to a wire rack; let cool completely, another 20 minutes or so.
To make the frosting: In the bowl of a stand mixer fitted with the flat beater, or working in a large bowl with an electric hand mixer, beat the butter and salt until very smooth and soft, 1 to 2 minutes. Add the confectioners’ sugar and beat on medium speed until fully incorporated, scraping the bowl as necessary. Add 1 tablespoon (14g) of the cream and beat on medium-high until the mixture is light and fluffy, about 2 to 3 minutes. Add more cream as needed to achieve a soft, spreadable consistency.
Spread the frosting over the cooled bars and dust with additional matcha, if desired.
Store the matcha bars in an airtight container at room temperature for up to 3 days.
King Arthur
Submitted by Darren on 2026-03-20