INGREDIENTS

• • ⅓ cup unsalted butter
• • 2 tsp Aiya Culinary Grade Matcha
• • 8 cups miniature marshmallows
• • 1 tsp pure vanilla extract
• • 1 pinch fine salt
• • 6 cups puffed rice cereal
• • 2½ cups white chocolate chips
• • oversized dark chocolate chips, to decorate

DIRECTIONS

• 1. In a large pot over medium heat melt the butter. whisk in the Matcha powder until well blended.
• 2. Add the marshmallows & stir to melt. Whisk in the vanilla & salt.
• 3. Once the marshmallows are melted, remove from heat & fold in the cereal.
• 4. Transfer to a lined 8-inch square baking dish & press down until firm. Place in the refrigerator for 30 minutes to chill.
• 5. Once chilled, slice into 12 squares or rectangles.
• 6. Using a microwave or double boiler, melt the white chocolate chips.
• 7. Dip each square in white chocolate and transfer to a rack to cool.
• 8. Once partially cooled, add the chocolate chips as eyes & drizzle with remaining chocolate to make the mummy lines.