Chocolate-Topped Pistachio Rice Krispies Treats
By Aran GoyoagaPublished on October 2, 2025
Time
1 hour
Yield
Makes 16 treats
Ingredients
Before You Begin
Be sure to use unroasted pistachios in this recipe. Use more or less cardamom depending on your taste preference. The pistachio butter will appear crumbly and then dry; keep processing until you can see that the oil is released from the pistachios. The pistachio butter–honey mixture will be very sticky; using a very large bowl allows for ample room when combining it with the cereal. This recipe was created as part of ATK's Rice Krispies Treats Week, which is not affiliated with, sponsored by, or endorsed by Kellogg’s.
Instructions
- Make parchment sling for 8-inch square baking pan by folding 2 long sheets of parchment paper so each is 8 inches wide. Lay sheets of parchment in pan perpendicular to each other, with extra parchment hanging over edges of pan. Push parchment into corners and up sides of pan, smoothing parchment flush to pan. Grease parchment.
- Process 1 cup pistachios in food processor until coarsely chopped, about 20 seconds. Measure out and reserve 2 tablespoons for garnishing. Transfer remaining chopped pistachios to very large bowl along with 6 cups cereal; set aside. Process remaining 2 cups pistachios in now-empty processor until creamy and oil is released, about 15 minutes, scraping down sides of processor bowl thoroughly every 5 minutes (you should have about 1 cup pistachio butter).
- Combine pistachio butter, ¾ cup honey, 2 teaspoons vanilla extract, ½ teaspoon ground cardamom, and ½ teaspoon salt in small saucepan. Cook over medium heat, whisking until well combined, about 1 minute. Add to bowl with cereal mixture and stir with silicone spatula until well combined (mixture will be very sticky). Transfer cereal mixture to prepared pan. Using greased spatula, press into even layer. Transfer pan to freezer and chill until firm, 15 to 30 minutes.
- Remove pan from freezer. Microwave 1 cup bittersweet chocolate chips in bowl at 50 percent power until melted, 2 to 4 minutes, stirring occasionally. Spread melted chocolate evenly over bars then sprinkle with reserved 2 tablespoons chopped pistachios and flake sea salt. Transfer to refrigerator to chill until chocolate is set, about 10 minutes.
- Use parchment sling to lift bars out of pan; discard parchment. Cut into 16 squares and serve. (Bars can be stored at room temperature for up to 3 days.)
Time
1 hourYield
Makes 16 treatsIngredients
Ingredients
Ingredients
Why This Recipe Works
We wanted a Rice Krispies Treat with bold pistachio flavor. To achieve that, we used a whopping 3 cups of pistachios and turned two of them into pistachio butter, which we used instead of marshmallows. If you’ve never made it before, know that there are three stages to making pistachio butter. In the first 2 to 3 minutes, your pistachios will grind to a flour consistency. After that, you will have a clumpy mass until about the 10-minute point, when it will start becoming more of a dry paste. After this stage, the natural oils will release and the paste will become creamier. Around the 15-minute mark, you will have a creamy pistachio butter. Your food processor will inevitably warm up, but it is built to withstand that power. (You can stop and restart if you need to give it a break during the process.)
Before You Begin
Be sure to use unroasted pistachios in this recipe. Use more or less cardamom depending on your taste preference. The pistachio butter will appear crumbly and then dry; keep processing until you can see that the oil is released from the pistachios. The pistachio butter–honey mixture will be very sticky; using a very large bowl allows for ample room when combining it with the cereal. This recipe was created as part of ATK's Rice Krispies Treats Week, which is not affiliated with, sponsored by, or endorsed by Kellogg’s.
Instructions
- Make parchment sling for 8-inch square baking pan by folding 2 long sheets of parchment paper so each is 8 inches wide. Lay sheets of parchment in pan perpendicular to each other, with extra parchment hanging over edges of pan. Push parchment into corners and up sides of pan, smoothing parchment flush to pan. Grease parchment.
- Process 1 cup pistachios in food processor until coarsely chopped, about 20 seconds. Measure out and reserve 2 tablespoons for garnishing. Transfer remaining chopped pistachios to very large bowl along with 6 cups cereal; set aside. Process remaining 2 cups pistachios in now-empty processor until creamy and oil is released, about 15 minutes, scraping down sides of processor bowl thoroughly every 5 minutes (you should have about 1 cup pistachio butter).
- Combine pistachio butter, ¾ cup honey, 2 teaspoons vanilla extract, ½ teaspoon ground cardamom, and ½ teaspoon salt in small saucepan. Cook over medium heat, whisking until well combined, about 1 minute. Add to bowl with cereal mixture and stir with silicone spatula until well combined (mixture will be very sticky). Transfer cereal mixture to prepared pan. Using greased spatula, press into even layer. Transfer pan to freezer and chill until firm, 15 to 30 minutes.
- Remove pan from freezer. Microwave 1 cup bittersweet chocolate chips in bowl at 50 percent power until melted, 2 to 4 minutes, stirring occasionally. Spread melted chocolate evenly over bars then sprinkle with reserved 2 tablespoons chopped pistachios and flake sea salt. Transfer to refrigerator to chill until chocolate is set, about 10 minutes.
- Use parchment sling to lift bars out of pan; discard parchment. Cut into 16 squares and serve. (Bars can be stored at room temperature for up to 3 days.)
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