These no bake Saint Patrick’s Day desserts are naturally colored and taste absolutely AMAZING! Peanut butter is mixed with other pantry ingredients and chilled, until cookie cutters in the shape of a four leaf clover press into it. White chocolate is mixed with matcha green tea powder and turns a vivid Irish green color!
Drizzle with melted white chocolate and you have the perfect naturally green dessert for St. Patricks Day: Matcha Peanut Butter Shamrock Cookies!
Why Use Natural Green Food Coloring?
These St. Patricks Day treats are colored with matcha green tea powder. It’s amazing how such a little amount of powder makes such a bright and vivid green! Food dye consumption per person has increased fivefold in the United States since 1955.
To make things worse, there have been multiple studies linking artificial food dyes to behavioral problems in children.
As a society, we really need to do our part to reduce the amount of petroleum derived food coloring that our children, and ourselves, consume. At this point, I think we can agree that it would be damn near impossible to cut it out completely, as it is in SO many foods. But not using it in our home baking is a step in the right direction.
Plus, matcha is SO good for you!
How To Make These Saint Patrick’s Day Desserts:
These no bake green desserts are SO easy to make you guys! When I came up with this recipe, the proverbial baking ‘muse‘ hit me fast, and I unfortunately didn’t have a shamrock cookie cutter. So it took me a little longer than it will take you, because I had to carve the peanut butter by hand using a knife (lol!).
FOR THE FULL LIST OF INGREDIENTS AND INSTRUCTIONS, SCROLL TO THE RECIPE CARD
- Mix The Ingredients: Mix together the peanut butter, rolled oats, confectioners sugar and melted butter in a bowl.
- Shape It: Using your hands, press the peanut butter mixture down on a parchment paper lined baking sheet until it is about 1/2 of an inch thick.
- Chill ‘Em: Place it flat in the fridge for one hour, or in the freezer for about 15 minutes.
- Melt The Chocolate: Melt the white chocolate in a glass oven safe bowl at 200 degrees F, OR in the microwave on ‘de-frost’ mode, stirring frequently. Mix in the matcha powder for the vivid green color!
- Dip ‘Em! Carefully dip the chilled shamrocks in the melted chocolate. You can do this using a tooth pick, or by hand. You also have the option to keep the shamrocks flat on the baking sheet and spoon the melted chocolate over them so they keep their shape, as they can be fragile. When done, chill again.
- Decorate ‘Em: You can do this however you like! I melted more white chocolate and added banana flavoring before drizzling it over them with a spoon. Feel free to add sprinkles, gold dust and anything else that a leprechaun might like!
If you’re planning on making corned beef and cabbage for St. Patricks Day dinner, this Le Creuset Stoneware Heritage Casserole Dish in Palm is the perfect color!
When To Serve Matcha Peanut Butter Shamrock Cookies:
Well, I think it’s pretty obvious that these are Saint Patrick’s Day snacks! Since I did not have a shamrock cookie cutter and had to cut them by hand, I was thinking that this recipe could also make a great Irish birthday cake. Press the peanut butter out and instead of making a bunch of small shamrocks, make one GIANT one!
They also make a great St. Patrick’s day treat for kids since there is no food dye. Just make sure that there are no nut allergies in your child’s class!
You’re going to want to save this one, guys! This is the best corned beef and cabbage recipe because the corned beef is transformed into a super flavorful, crispy on the outside, juicy on the inside corned beef brisket that pretty much melts in your mouth. It is served over a bed of cabbage that …
Frequently Asked Questions:
|Should I dip them or pour the chocolate over the top?||So, I did both, to test it out. I was able to dip the smaller shamrocks with no problem (I used my fingers to hold it), but the larger ones were a little more delicate. For the large shamrocks, I spooned the melted chocolate over the top, and this worked well. Then, after it chilled, I cut the extra chocolate off of the edges with a knife.|
|Do you taste the matcha?||Not really. There is a hint of it, but only someone with a palate for matcha will notice. If you want more matcha flavor, just use more matcha powder! Just note that the color will deepen.|
|What flavor should I use for the white chocolate drizzle?||I drizzled the four leaf clovers with melted white chocolate that had 1/4 tsp of natural banana extract flavoring added to it. I loved the combo of peanut butter, chocolate, matcha and banana (that would probably also make a great smoothie!). But I understand that not everyone has a bottle of banana extract in their cupboards. Try using vanilla, peppermint or almond extract, if you have it!|
|Is this a healthy St. Patricks Day food?||That depends on what your definition of ‘healthy’ is. They don’t have artificial green food coloring in them, and they’re made mostly of peanut butter and oats, so thats good! But they DO have a lot of confectioners sugar, some butter and white chocolate, which is high in saturated fat. So while I wouldn’t actually call it ‘healthy‘, I do believe it is healthier than a lot of processed store bought St. Patty’s day desserts out there.|
Matcha Peanut Butter Shamrock Cookies
- Shamrock Cookie Cutter
- 1 1/2 cups chunky peanut butter
- 2 cups confectoners sugar
- 6 tbsp butter, melted
- 2 cups quick cooking rolled oats
- 16 ounces of white chocolate chips, divided (can also use white chocolate bars)
- 1 tbsp matcha green tea powder
- 1/4 tsp any flavoring or extract you like (ex. banana, vanilla, almond, peppermint)
- In a bowl, mix together the peanut butter, oats, melted butter and confectioners sugar until fully combined.
- Lay parchment paper over a baking sheet, and transfer the peanut butter mixture to the paper. Using your hands, press it down until the peanut butter mixture is about 1/2" thick.
- Place the baking sheet flat in the refridgerator for 1 hour, or in the freezer for 15 minutes.
- When ready, melt 12 ounces of the white chocolate, saving the rest for the drizzle. You can melt it by placing it in a glass oven safe bowl, and heating in the oven for 15 minutes at 200 degrees. OR you can microwave the white chocolate chips with the microwave set to 'defrost' setting. Make sure to stir frequently to prevent burning. When fully melted, stir in the matcha powder.
- When done chilling, remove the baking sheet from the fridge/freezer. Carefully dip the chilled shamrocks in the melted chocolate. You can do this using a tooth pick, or by hand. You also have the option to keep the shamrocks flat on the baking sheet and spoon the melted chocolate over them so they keep their shape, as they can be fragile. When done, chill again.
- When ready to decorate, melt the remaining white chocolate, and add 1/4 tsp of any flavor extract you like. Scoop it in a spoon and drizzle over the top. Feel free to add sprinkles, gold dust and anything else that a leprechaun might like!
- Keep in the refridgerator in an air tight container until ready to serve! Happy Saint Patrick's Day!
- If refrigerated in an air tight container, they will keep for up to a week.
Did you like this Matcha Peanut Butter Shamrock Cookies recipe? If so, go check out my Canned Corned Beef Hash With Sweet Potato And Frozen Hashbrowns recipe!
Canned corned beef is kind of…how do I put this? It’s kind of like dog food. Its pretty gross, to be honest. When you peel open the lid of the can your nostrils get punched with a pungent preserved meat smell. You know during thanksgiving when you open the cranberry sauce and it all comes …