Toast almonds with low heat until golden brown. Reserve about 2 tbsp to another bowl for garnish. Set aside.
Melt 200g white chocolate by bain marie. When all white chocolate has melted, add 3 tsp matcha powder and stir until combined.
In large bowl combine rice crispy, white chocolate mix, almonds, and salt.
Coat a sheet pan with parchment paper. Transfer the rice crispy mix onto sheet pan. Flatten the rice crispy mix layer.
Garnish with almonds and 1/2 tsp matcha powder.
Store in the freezer for 15 minutes until the chocolate harden.
Melt 75g white chocolate by bain marie. Store on a flat plate.
After 15 minutes, take the baking pan from the freezer. Cut into 16 pieces.
Coat every bar with melted white chocolate in the bottom. Transfer to parchment paper. Store in the freezer for 10 minutes.
Bar is ready to serve!
Baking pan I use is 30cmx40cm.