This decadent sweet, crunchy, buttery matcha toffee is layered with white chocolate matcha, and makes the perfect treat you can keep in the fridge.

Decorated green toffee.

🌟Why you’ll love this recipe

  • The hard-crack stage of 295-300F is the key to this recipe hardening properly and producing a perfect toffee. I also share the option of adding baking soda for airiness and lightness, if that is your preference. Also try this churro toffee.
  • Matcha and white chocolate are a great match between the sweetness of the white chocolate and the matcha’s more bitter and earthy flavor profile. You don’t need to use high-grade ceremonial matcha for this to taste amazing – culinary grade matcha works great.
  • Matcha Toffee makes a great edible holiday gift for anyone who likes sweets and matcha.

🧾Ingredients in this recipe

Ingredients on a countertop.
  • matcha powder – this recipe uses culinary grade matcha powder. Here is the matcha powder I usually use. And here is a good matcha powder on Amazon.
  • chocolate chips – you can use any kind of chocolate chip for this recipe. I prefer using white chocolate chips so you can see the green matcha. The sweetness of the white chocolate is also a good balance to the matcha flavor.
  • coconut oil – provides a smoother melting process for the white chocolate and a softer consistency once it sets.
  • baking soda – adds tiny bubbles and air that yield a less rock-hard toffee. You can leave this ingredient out, but the recipe will yield a harder toffee.

See the recipe card for full information on ingredients and quantities.

👩‍🍳How to Make This Recipe

Line a half-sheet pan with parchment paper before you start.

Melted butter and sugar in a pot.
  • In a heavy bottom or stainless steel saucepan melt the sugar, butter, salt, and vanilla over medium-low heat. Be sure to stir this mixture constantly. Cook and stir constantly until the hard-crack stage of 295-300F, measured using an instant-read thermometer or candy thermometer.
Toffee before and after you add baking soda.
  • Carefully remove the pot from the heat and stir in the baking soda. STIR VIGOROUSLY. The baking soda will puff up as it adds tiny bubbles into the toffee.
Pouring toffee on a baking sheet.
  • Once it puffs up, immediately pour the mixture onto the baking sheet. DO NOT TOUCH THE TOFFEE. It will burn you.
Pouring white chocolate.
  • While you wait for the toffee to harden, melt the chocolate with coconut oil over a bain marie. Remove from heat and mix in the matcha powder. Pour on top of the toffee and spread it evenly using a spatula or offset spatula.

✨ Decorative Tip ✨

xTop with your desired sprinkles and decorations (optional). These are the ones I used in the photos:
Chocolate Pearls
Edible Gold Star Glitter
Edible Gold Leaf Sheets

Decorated green toffee.
  • Then, let it stand for 2 hours at room temperature until cooled completely or chill for 30 minutes.
Chunks of green toffee.
  • Break the matcha toffee into bite-size pieces using your hands and serve chilled or at room temperature.

🍵 More Toffee & Matcha Recipes

I love a sweet snack and of course, matcha treats. If you love this recipe, you’ll probably love one of these treats I love to keep in my refrigerator:

I love hearing from you! You can also FOLLOW ME on INSTAGRAM, TIKTOK, and PINTEREST to see more delicious food and what I’m up to.

Decorated green toffee.
Author: Candice Walker

Matcha Toffee

5 from 3 votes
Print Recipe Save
This decadent sweet, crunchy, buttery toffee layered with white chocolate matcha, and makes the perfect treat you can keep in the fridge.
Prep Time10 minutes
Cook Time20 minutes
Resting Time2 hours
Total Time2 hours 30 minutes
Course: Dessert
Cuisine: American, English, Japanese
Diet: Gluten Free, Kosher, Vegetarian
Servings: 30
Calories: 247kcal

Equipment

Ingredients

Instructions

  • Line a half-sheet pan with parchment paper.
  • In a heavy bottom or stainless steel sauce pan melt the sugar, butter, salt, and vanilla over medium-low heat. Be sure to stir this mixture constantly.
  • Cook and stir constantly until hard-crack stage of 295-300F, measured using an instant read or candy thermometer.
  • Carefully remove the pot from the heat and stir in the baking soda. STIR VIGOROUSLY. The baking soda will puff up as it adds tiny bubbles into the toffee.
  • Once it puffs up, immediately pour the mixture onto the baking sheet. DO NOT TOUCH THE TOFFEE. It will burn you.
  • Melt the chocolate with coconut oil over a bain marie. Remove from heat and mix in the matcha powder. Pour on top of the toffee and spread it evenly using a spatula or offset spatula.
  • Top with your desired sprinkles and decorations. (optional)
  • Let stand 2 hours at room temperature until cooled completely or chill for 30 minutes.
  • Break into bite-size pieces using your hands and serve chilled or at room temperature.

Notes

Toffee can be stored in an airtight container at room temperature or in the refrigerator for two weeks. If you find the toffee melting, it means your house is very warm and you should refrigerate it. It also keeps well in the freezer for a month.
 
The decorations in the photos use the following:
Contains affiliate links where I might receive a commission if you make a purchase, at no additional cost to you. Thanks for your support!

Nutrition

Calories: 247kcal | Carbohydrates: 22g | Protein: 1g | Fat: 18g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 243mg | Potassium: 47mg | Fiber: 1g | Sugar: 22g | Vitamin A: 408IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.
5 from 3 votes (3 ratings without comment)

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