Pistachio Rice Krispie Treats with Dark Chocolate
Chewy, buttery cereal bars loaded with crunchy pistachios and finished with a glossy dark chocolate topping. Easy, elegant, and perfect for gifting or snacking.
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Servings:
Ingredients
Main Ingredients
- 5 tbsp unsalted butter
- 11 oz mini marshmallows
- 5.5 cup crisped rice cereal
- 0.75 cup shelled pistachios, chopped divide for mixing and topping
- 1 tsp pure vanilla extract
- 0.25 tsp kosher salt
- 6 oz dark chocolate, chopped or chips
- 1 tsp neutral oil helps chocolate melt smoothly
- 0.125 tsp flaky sea salt optional, for topping
Instructions
Preparation Steps
- Line a 9x13-inch pan with parchment and lightly butter it. Set aside.
- Melt butter in a large pot over medium-low heat until just fluid.
- Add marshmallows and cook, stirring, until smooth. Remove from heat; stir in vanilla and kosher salt.
- Fold in cereal and about half the chopped pistachios until evenly coated.
- Press mixture into the pan with a greased spatula. Don’t pack too firmly.
- Melt dark chocolate with oil in a microwave in 20–30 second bursts, stirring until glossy.
- Spread or drizzle chocolate over the bars. Sprinkle remaining pistachios and flaky salt on top.
- Let set at room temperature until firm, then cut into 16 squares.
Notes
Try stirring in 1/2 teaspoon finely grated orange zest or a pinch of ground cardamom with the vanilla for a fragrant twist. For a different look, drizzle half dark and half white chocolate. Store bars airtight at room temperature for up to 3 days; for cleaner cuts, chill 10 minutes before slicing.
This recipe is an original creation inspired by classic Pistachio Rice Krispie Treats with Dark Chocolate flavors. All ingredient ratios and instructions are independently developed.