Why You’ll Love This Recipe
I love these treats because they’re quick to make, don’t require baking, and taste like something much more decadent than they are. The pistachios add a wonderful nutty crunch, while the dark chocolate drizzle balances out the sweetness of the marshmallows. They’re perfect for gatherings or whenever I need a fast and satisfying snack.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 4 cups rice krispie cereal
- 1¼ cups chopped pistachios (unsalted)
- 10 oz (about 3 cups) mini marshmallows
- 3 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 2–3 oz dark chocolate (finely chopped or chips)
Directions
- I lightly grease a 9×9-inch baking pan or line it with parchment paper.
- In a large saucepan over low heat, I melt the butter. Then I add the mini marshmallows and stir continuously until smooth and fully melted. I remove the saucepan from the heat and stir in the vanilla extract.
- Immediately, I add the rice krispie cereal and chopped pistachios to the marshmallow mixture. I fold gently until everything is evenly coated.
- I transfer the mixture to the prepared pan and press it down firmly and evenly using a spatula coated with butter or sprayed with non-stick spray.
- In a small microwave-safe bowl, I melt the dark chocolate in 20-second intervals, stirring between each, until smooth. Then I drizzle it over the top of the treats.
- I let the mixture cool completely at room temperature for about an hour, or refrigerate it until the chocolate is set.
- Once set, I lift the treats out of the pan using the parchment paper, slice into bars or squares, and serve.
Servings and timing
This recipe makes 16 squares. Prep time is 10 minutes, cook time is 10 minutes, and total time is about 1 hour 20 minutes including cooling. Each square contains approximately 220 kcal.
Variations
Sometimes I mix in a handful of chopped dried cranberries or a pinch of sea salt on top for contrast. For a deeper nut flavor, I lightly toast the pistachios before adding them in. I also love using white chocolate for drizzling when I want a different look and taste.
storage/reheating
I store the treats in an airtight container at room temperature for up to 5 days. If it’s warm out, I keep them in the fridge so the chocolate stays firm. I don’t recommend reheating—these are best enjoyed as-is.
FAQs
Can I use salted pistachios?
Yes, I’ve used lightly salted pistachios, and they add a nice contrast. I just skip any added salt.
Can I use another cereal?
Definitely. I’ve tried it with puffed rice and multigrain cereals for a different texture.
What kind of chocolate works best?
I prefer dark chocolate for its richness, but milk or white chocolate also work well.
How do I keep the treats from sticking to the pan?
Lining the pan with parchment paper makes removal super easy and mess-free.
Can I make these nut-free?
Yes, I simply omit the pistachios or replace them with sunflower seeds or extra cereal for crunch.
Conclusion
These Pistachio Chocolate Rice Krispie Treats are my favorite way to dress up a classic. They’re simple to make, full of texture and flavor, and always a hit with both kids and adults. Whether I’m whipping up a quick dessert or planning a treat for a gathering, they never disappoint.
Print
Pistachio Chocolate Rice Krispie Treats
- Total Time: 1 hour 20 minutes (including cooling)
- Yield: 16 squares
- Diet: Vegetarian
Description
These pistachio rice krispie treats are crunchy, nutty, and sweet with a drizzle of dark chocolate. A quick, no-bake dessert that’s perfect for snacks or gifting.
Ingredients
4 cups rice krispie cereal
1¼ cups chopped pistachios (unsalted)
10 oz mini marshmallows (about 3 cups)
3 tablespoons unsalted butter
1 teaspoon vanilla extract
2–3 oz dark chocolate (finely chopped or chips)
Instructions
Lightly grease a 9×9-inch pan or line it with parchment paper.
In a large saucepan, melt butter over low heat. Add marshmallows and stir until melted and smooth. Remove from heat and stir in vanilla.
Quickly fold in rice cereal and pistachios until evenly coated.
Press the mixture into the prepared pan using a greased spatula.
Melt chocolate in the microwave in 20-second intervals, stirring until smooth. Drizzle over the top.
Let cool at room temperature for 1 hour or refrigerate until chocolate sets.
Slice into 16 bars and serve.
Notes
Toast pistachios for enhanced nutty flavor.
Drizzle with white chocolate for contrast.
Add cranberries or sea salt for a flavor pop.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snack
- Method: No-Bake
- Cuisine: American
