Matcha Latte Bars shot from overhead on a cooling rack
Matcha Latte Bars

Matcha Latte Bars

Recipe by Sarah Jampel
Not Yet Reviewed

With their big matcha flavor and generous swath of frosting, these matcha bars are a dessert version of a foam-topped matcha latte. By whisking the matcha with sugar and then hydrating it with a little water, you’ll eliminate any lumps, coax out the maximum tea flavor, and create a soft, tender bar cookie. Serve these alongside our Dirty Chai Bars, London Fog Cake, and Pumpkin Spice Latte Bars for a barista-themed party.

Prep
20 mins
Bake
18 to 22 mins
Total
1 hr 30 mins
Yield
one 8" pan
Matcha Latte Bars sliced on a cooling rack - select to zoom
Matcha Latte Bars sliced on a cooling rack - select to zoom
Matcha Latte Bars shot from overhead on a cooling rack - select to zoom
Matcha Latte Bars sliced on a cooling rack - select to zoom

Instructions

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  1. Preheat the oven to 350°F with a rack in the center. Line an 8" square pan with a parchment sling and lightly grease. 

  2. 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. 

  3. 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.  

  4. 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.  

  5. Transfer the batter to the prepared pan and spread it into an even layer (a small offset spatula is a helpful tool here).  

  6. 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. 

  7. 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. 

  8. Spread the frosting over the cooled bars and dust with additional matcha, if desired. 

  9. Storage information: Store the matcha bars in an airtight container at room temperature for up to 3 days. 

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