Matcha White Chocolate Breakfast Bars with Sesame Brittle

Name: Matcha White Chocolate Breakfast Bars with Sesame Brittle
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Yield: 12 servings
Cuisine: Japanese
Ingredients: 6 tablespoons (85 g) unsalted butter, at room temperature, cut into small pieces; ¾ cup (150 g) granulated white sugar; ¼ cup (55 g) light brown sugar, packed; 2 (100 g) large eggs, at room temperature; 1 teaspoon (5 ml) vanilla extract; 1½ cups (180 g) all-purpose flour; 2½ tablespoons (15 g) culinary-grade matcha powder, sifted to remove lumps; 1 teaspoon (5 g) baking powder; ¼ teaspoon (1½ g) fine sea salt; 1 cup (175 g) white chocolate chunks; ¼ cup (60 ml) whole milk; ¾ cup (105 g) raw sesame seeds (white or mixed); 3 tablespoons (43 g) unsalted butter; ⅓ cup (65 g) granulated white sugar; 1 tablespoon (21 g) honey; ¼ teaspoon (1½ g) fleur de sel or fine sea salt

From the MyKitchenBank Kitchen

Tender, cake-like breakfast bars infused with earthy matcha and studded with white chocolate chunks, topped with a crunchy sesame brittle that adds textural contrast. These bars are lightly sweet, sophisticated enough for an afternoon treat, and provide sustained energy to start your day. The combination of matcha's subtle bitterness, creamy white chocolate, and nutty sesame creates a balanced, crave-worthy snack.

Prep: 20 min
Cook: 28 min
Wait: 45 min
Total: 1 hr 33 min
Makes: 12 bars (one 9×9-inch pan)

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Ingredients

12 servings

For the bars
6 tablespoons (85 g) unsalted butter, at room temperature, cut into small pieces
¾ cup (150 g) granulated white sugar
¼ cup (55 g) light brown sugar, packed
2 (100 g) large eggs, at room temperature
1 teaspoon (5 ml) vanilla extract
1½ cups (180 g) all-purpose flour
2½ tablespoons (15 g) culinary-grade matcha powder, sifted to remove lumps
1 teaspoon (5 g) baking powder
¼ teaspoon (1.5 g) fine sea salt
1 cup (175 g) white chocolate chunks
¼ cup (60 ml) whole milk
For the sesame brittle
¾ cup (105 g) raw sesame seeds (white or mixed)
3 tablespoons (43 g) unsalted butter
⅓ cup (65 g) granulated white sugar
1 tablespoon (21 g) honey
¼ teaspoon (1.5 g) fleur de sel or fine sea salt

Equipment (12)

9×9-inch (23×23 cm) square baking pan
Parchment paper
Medium and large mixing bowls
Whisk
Electric mixer (stand or hand mixer)
Rubber spatula
Measuring cups and spoons
Fine-mesh sieve or sifter
Small saucepan
Candy or instant-read thermometer
Wooden spoon
Cooling rack

Steps

Before you start

Preheat the oven to 350°F (175°C)
Line a 9×9-inch (23×23 cm) square baking pan with parchment paper, leaving a 2-inch overhang on two sides for easy removal
Bring butter and eggs to room temperature (about 30 minutes)
Sift matcha powder to remove lumps before measuring

1
Cream butter and sugars
- In a large bowl, using an electric mixer on medium speed, beat 6 tablespoons (85 g) room-temperature butter with 0.75 cup (150 g) granulated sugar and 0.25 cup (55 g) packed brown sugar for 3–4 minutes until light, fluffy, and pale.
- Scrape the bowl's sides and bottom frequently to ensure even mixing.
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Ready when: Mixture is pale, fluffy, and about 50% larger in volume
Tip: Room-temperature butter creams more smoothly than cold butter. If your kitchen is cool, place the bowl in a warm water bath for 1 minute before mixing.
2
Incorporate eggs and vanilla
- Add 2 large room-temperature eggs one at a time to the creamed mixture, beating on medium speed for 30 seconds after each addition.
- Pour in 1 teaspoon (5 ml) vanilla extract and beat for 1 minute until fully incorporated and the mixture looks smooth and slightly voluminous.
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Ready when: Eggs are fully emulsified and no streaks of egg white remain
Tip: Add eggs slowly; if the mixture looks curdled, it means the eggs were too cold. Continue beating—it will come together once the temperature equalizes.
3
Combine dry matcha mixture
- In a medium bowl, whisk together 1.5 cups (180 g) all-purpose flour, 2.5 tablespoons (15 g) sifted matcha powder, 1 teaspoon (5 g) baking powder, and 0.25 teaspoon (1.5 g) fine sea salt.
- Whisk 15–20 times until matcha is evenly dispersed and no lumps remain.
- This distributes the matcha and leavening uniformly through the batter.
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Ready when: Mixture is uniform light green with no visible matcha clumps
Tip: Sifting matcha twice (once as stated in prep, once here when whisking) eliminates bitter lumps that are unpleasant to bite into.
4
Alternate flour and milk
- Reduce mixer speed to low.
- Add half the dry matcha mixture (about 0.75 cup / 90 g) and mix for 15 seconds.
- Add 0.25 cup (60 ml) whole milk and mix for 15 seconds.
- Add the remaining dry mixture and mix for another 15–20 seconds until just combined.
- Fold in 1 cup (175 g) white chocolate chunks with a rubber spatula until evenly distributed.
- Do not overmix.
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Ready when: Batter is smooth, pale green, with no visible streaks of flour; white chocolate chunks are distributed throughout
Tip: Overmixing develops gluten, making bars tough. Mix only until you see no dry flour; it's okay if the batter looks slightly thick.
5
Spread and bake barsOven 350°F / 175°C
- Transfer the batter to the prepared 9×9-inch (23×23 cm) pan lined with parchment paper.
- Using a spatula or the back of a spoon, spread evenly into all corners, smoothing the top.
- Bake at 350°F (175°C) for 18–20 minutes until a toothpick inserted into the center comes out with just a few moist crumbs clinging to it.
- The top should feel set but not firm when gently pressed.
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Ready when: Toothpick has a few moist crumbs; top feels set when pressed
Tip: Underbaking keeps bars tender; the centers will continue to cook slightly from residual heat. The bars firm up as they cool.
6
Cool bars completely
- Remove the pan from the oven and let it cool on a rack for 15 minutes.
- This allows the structure to set enough for the brittle to adhere without cracking the bars.
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Ready when: Pan is cool enough to touch comfortably; bars feel set on top
7
Toast sesame seeds
- While the bars cool, place 0.75 cup (105 g) raw sesame seeds in a dry small saucepan or skillet over medium heat.
- Stir frequently for 2–3 minutes until fragrant and light golden (a few seeds may pop).
- Transfer immediately to a small bowl; the seeds will continue to toast slightly from residual heat.
- Set aside.
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Ready when: Seeds smell nutty and a few have turned light tan
Tip: Stir constantly to avoid burning. Sesame seeds scorch quickly. If you smell any burnt aroma, remove immediately.
8
Make sesame brittleOven 300°F / 150°C
- In a small saucepan, combine 3 tablespoons (43 g) butter, 0.33 cup (65 g) sugar, and 1 tablespoon (21 g) honey.
- Cook over medium heat, stirring occasionally, until the mixture turns a deep golden amber color with a sugar thermometer reading 300°F (149°C), about 4–5 minutes.
- The mixture should look like liquid caramel.
- Do not stir once you stop stirring—just swirl the pan to ensure even cooking.
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Ready when: Mixture reaches 300°F (149°C) on a candy thermometer; color is deep golden amber
Tip: Use a candy thermometer for accuracy; hard-crack stage is essential for crisp brittle. If you don't have a thermometer, a drop in ice water should crack immediately.
9
Combine brittle ingredients
- Remove the saucepan from heat.
- Immediately fold in the toasted sesame seeds and 0.25 teaspoon (1.5 g) fleur de sel using a wooden spoon, stirring quickly but gently (do not beat, as vigorous stirring causes crystallization).
- Work fast, as the mixture hardens quickly.
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Ready when: Sesame seeds are evenly coated in caramel; mixture is still warm and pourable
Tip: If the mixture begins to harden before you finish, return it to low heat for 10 seconds to soften slightly, then continue stirring.
10
Pour brittle over bars
- Working quickly, pour the warm sesame brittle mixture over the cooled bars, spreading it gently and evenly with a spatula or the back of a spoon.
- Leave a 0.5-inch (1 cm) border around the edges for easier removal.
- The brittle will harden as it cools.
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Ready when: Brittle is spread in an even layer over the bars; some drips down the edges are fine
Tip: Work on a flat surface so the bars don't tilt and cause the brittle to pool. If the brittle hardens too quickly, reheat briefly.
11
Cool and set brittle
- Let the bars cool at room temperature for 30 minutes until the brittle is completely hard and set.
- Once fully cooled, lift the bars out of the pan using the parchment overhang.
- Place on a cutting board and cut into 12 equal squares (3 rows × 4 columns or 4 rows × 3 columns).
- A sharp knife works best; wipe it between cuts for clean edges.
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Ready when: Brittle is hard and makes a cracking sound when the bars are cut; no soft spots remain
Tip: Chill the bars in the refrigerator for 10 minutes before cutting if the brittle seems sticky or the bars feel warm.
12
Serve
- Serve the bars at room temperature or slightly warm.
- They are best enjoyed within 2 hours of assembly, while the brittle is at its crispest.
- Store any leftovers in an airtight container.
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Tip: These bars are delicious slightly warm, which softens the white chocolate slightly and enhances the matcha flavor.

Good to know

Tips

Matcha quality matters: Use culinary-grade matcha from a reputable source. Ceremonial-grade matcha is expensive and meant for whisking into tea; it's wasted in baking.
Sesame brittle is humidity-sensitive: Make it on a dry day or in an air-conditioned space. On humid days, reduce the cooking time by 30 seconds (aim for 295°F / 146°C) and store with a desiccant packet.
White chocolate can be temperamental: Use chips or chunks rated for baking, not melting chocolate, since melting chocolate can seize if it contacts moisture.
Texture contrast is key: The chewy bar against the crispy brittle is what makes these special. Don't overbake the bars or they'll be dry and the contrast is lost.

Make ahead

The bars (without the brittle topping) can be baked up to 2 days ahead. Store them covered at room temperature. Make the sesame brittle no more than 2 hours before serving for maximum crispness. If brittle softens from humidity, refresh it in a 300°F (150°C) oven for 1–2 minutes to re-crisp.

Storage & reheating

Room temperature: Keep in an airtight container for up to 3 days; the brittle will gradually soften. Refrigerator: Store in an airtight container for up to 5 days; brittle stays crisper when chilled. Freezer: Freeze the bars (without brittle) in an airtight container for up to 1 month. Thaw at room temperature for 30 minutes. Make fresh brittle topping before serving. Do not freeze assembled bars with brittle, as it becomes sticky.

Substitutions

culinary-grade matcha powder → green tea powder (1.5 tablespoons) or 2 teaspoons finely ground green tea leaves. The flavor will be more delicate and slightly less grassy. Sift finely to avoid large particles.
white chocolate chunks → chopped white chocolate bar or high-quality white chocolate chips (use 170 g / 6 oz). High-quality white chocolate melts more smoothly. Avoid low-end chips, which can be waxy.
raw sesame seeds (white or mixed) → raw sunflower seeds, raw pumpkin seeds, or a mix of both. Toast the same way. Flavor will be nuttier and less floral. Use the same weight.
honey → light corn syrup or agave nectar (1 tablespoon / 20 g). Prevents crystallization during brittle-making. Corn syrup will make the brittle slightly less glossy.