The first time I ever had matcha, it was added to white chocolate peppermint tea in the middle of a chilly winter in Minneapolis, MN. The stuff was bright green, simultaneously warming and vibrant. Instantly, I was hooked. Over the years following, I learned that the best thing about matcha is that it doesn’t have to stay confined to a teacup. So, I combined those familiar flavors-matcha and mint-together in this reinvention of the classic treat, Hello Dollies. The graham and coconut base is topped with chocolate chips, mint chips, coconut, macadamia nuts, and matcha-speckled sweetened condensed milk. Yum.
Mint Matcha Macadamia Hello Dollies
Makes 16 squares
1 package (8-9) graham crackers, crushed
1/2 cup desiccated coconut
pinch of salt
8 tbsp unsalted butter, melted and cooled
1 tsp pure vanilla extract
1 15-oz can sweetened condensed milk
1 tbsp high quality matcha
3/4 cup macadamia nuts, coarsely chopped
1/2 cup Guittard Mint Chips
3/4 cup semisweet chocolate chips
2 cups coconut flakes
Preheat oven to 350 degrees Fahrenheit. Grease an 8×8 square pan and line with parchment paper. In a medium bowl, combine graham cracker crumbs and coconut. Stir in melted butter. Stir in vanilla. Pour into prepared baking dish and press out to the sides. Meanwhile, in a small bowl, combine sweetened condensed milk and matcha. Set aside. Evenly sprinkle graham crust with macadamia nuts, mint chips, and chocolate chips. Cover with coconut flakes. Pour matcha sweetened condensed milk evenly over the top, pressing gently with a spatula to combine, if necessary. Bake for 25-30 minutes, until the edges are slightly golden. Let cool completely in the pan before using parchment paper to lift out. Slice into squares and enjoy.