Joy the Baker

Pistachio and Dark Chocolate Krispie Treats

by 60 Comments

Pistachio and Dark Chocolate Krispie Treats

You know my tricks.  You know the games I play around here.  The more browned butter, sea salt, and chopped pistachios, the better! It’s just that… pistachios are the best, browned butter reigns supreme, and I think good sea salt is my secret weapon in my baking pantry.  I’m not wrong.

We’re keeping it simple by shoving all of the good things into one pan of rice krispie treats.  Fancy rice krispie treats are totally my go-to party trick.  They never disappoint.  Also consider Salty and Malty Rice Krispie Treats.  So much win.

I’m traveling these next few weeks to meet you and celebrate the release of my cookbook Homemade Decadence.  I’m in Philadelphia Tuesday 10/21 and you should totally come say hi!  Keep in mind that for some reason I’ve been listening to the Once soundtrack nonstop for the past week, so… just so you know where I’m at and that I’m weird.  Ps. Do you know how easy it is to cry to the Once soundtrack?  Like crazy easy.  I don’t know what’s going on with me.  I really am in a happy place, I promise.

I’ve said too much.

Pistachio and Dark Chocolate Krispie Treats

This is how rice krispie treats go:  mega marshmallows + butter + salt + the krispie element + fancy nuts and chocolate.

Pistachio and Dark Chocolate Krispie Treats

Marshmallows are melted with the butter.  Pistachios are coarsely chopped and added to the rice cereal along with the gooey melted marshmallow situation.

Pistachio and Dark Chocolate Krispie Treats

Pressed into a 9×13-inch pan.  I always make a double batch for of the treats for a pan.  I like the treats thick.  (I almost made that a joke about how I like my men… aren’t you glad I didn’t?)

Pistachio and Dark Chocolate Krispie Treats

Dipped in chocolate because that’s just how we do things.  Let’s enjoy this indulgent simplicity (while we cry a little bit to the Once soundtrack… I’m sorry.)

Print
Pistachio and Dark Chocolate Krispie Treats

makes 16 treats

Ingredients

  • 12 ounces (1 box) rice krispie cold cereal
  • 16 ounce bag large marshmallows
  • 6 tablespoons unsalted butter
  • heaping 1/2 tablespoon coarse sea salt
  • 1/2 cup coarsely chopped shelled pistachios
  • 2 cups semi sweet chocolate chips
  • 2 tablespoons coconut oil

Instructions

  1. Place the rice krispies in a very large bowl. Set aside.
  2. Butter a 9x13-inch pan. Set aside.
  3. In a medium saucepan, melt together the marshmallows and butter. Stir as the mixture melts until thoroughly combined.
  4. Pour the melted marshmallow mixture over the rice krispies. Sprinkle in most of the salt. Stir until all of the cereal is coated in marshmallow. Add most of the chopped pistachios.
  5. To make pressing the mixture into the prepared pan easier, grease your wooden spoon (even if it's covered in sticky rice krispie treats) with butter.
  6. Press into the pan. Sprinkle with remaining salt and pistachios and use your fingers to press them into the treats.
  7. Allow treats to rest in the refrigerator for at least 30 minutes before slicing. This will make the treats easier to slice and handle.
  8. Melt together chocolate and coconut oil. Dip the corner of each treat into the chocolate and allow to rest on a parchment lined baking sheet until set. Speed the process up by chilling the treats in the refrigerator until set.
  9. Wrap individually, share, and enjoy!
https://joythebaker.com/2014/10/pistachio-dark-chocolate-krispie-treats/

Reader Interactions

Comments

  9. Elly

    “Do you know how easy it is to cry to the Once soundtrack? Like crazy easy.”
    Amen, sister. The first thing I thought when you mentioned that CD was that if/when I get on that track, it’s going to be a weepy week no matter how happy I am.

    Reply

  16. Jenny D.

    I am a snotty mess when I listen to the Once soundtrack. I got on a huge Glen Hansard kick that lasted for a very, very, very (as in it’s likely not over) long time. Something about him screaming on “When Your Minds Made Up” that encapsulates all the feelings. Just all of them. Enjoy!

    Reply

  18. essbee

    So am I really the only one who’s anal retentive enough to toast my rice puffs? It’s a bit of a PITA but I spread them out on one or two sheet pans and put them in a low oven until they’ve turned a nice caramel brown. (Don’t walk away…that way lies danger! Also, stir stir stir.)

    Toasted rice puffs plus browned butter plus salt = all the yum. Mix ins, for me, are totally optional…although you piqued my interest with the malted milk powder. I love a malted milkshake.

    I’ve wanted to try with the GF brown rice krispies ever since they debuted–not so much for the GF but more for the brown–but I’ve never seen them in any stores I frequent and I’m too lazy to see about getting them online.

    Reply

  24. Heather

    Umm yes. These look both ridiculously easy and ridiculously delicious, the perfect combo if you ask me. Also, the Once soundtrack really is spot on. I haven’t listened to it in a long time – thanks for reminding me of its awesomeness!

    Reply

  26. Sue

    I LOVE THIS! Thank you for posting. Photos are great, as usual, of course. Oh, and I have one teensy tiny suggestion. As a fellow lover of thick krispie treats, I have to share that in years past I smoothed the mixture into a jelly roll pan (I’m getting to the point!) then melted lots of dark chocolate, stirred in dried berries and nuts, spread the mixture thickly over half the treats in the pan, sliced through the treats, and quickly and carefully put the bare section on top of the chocolate frosted section. Pressed down. Voila! Easy to carry, non-messy, chocolate, nut and dried fruit Krispie sandwiched bars. My version was no where as beautiful as yours, but were nice and thick and didn’t stint on the dark chocolate or nuts. And naturally, mine needed the dried fruit since there can never be too much sugar what with the chocolate and marshmallow, right? Seriously, Joy, if my kitchen were t going into remodel hibernation, I’d be making your beautiful recipe instead of writing this comment.

    Reply

  27. Tiffany D.

    Oh the Once soundtrack… I totally understand how easy it is to cry to that! BTW, I made your Dark Chocolate, Pistachio and Sea Salt cookies from your cookbook and they’re delicious! Very excited about making more yummies from your cookbook. :)

    Reply

  28. Marissa

    Joy, I am love your blog and have been using your recipes for years and have even given your cookbook as gifts in the past. I love the look of the new site, but am wondering, did you get rid of the search bar or am I just missing it somehow? I used it all the time in the past and now find it a bit time-consuming to scroll through your recipe index to find the type of recipe I am looking for. In the past I would type something in like “pumpkin” or “rice krispies” to the search bar and all of the recipes with those keywords would populate. It was amazing. Just wondering if that is something you got rid of? Again, love your blog and all that you put into it. It’s fantastic and inspiring :)

    Reply

  38. SouthernSpoon

    Stop it, these are amazing. And I think the Harris Farm Markets (great Aussie grocery store!) still has “American” (big) marshmallows for sale. Happening this weekend for our road trip down the New South Wales coast.

    Reply

  41. dc

    Yum! I love rice krispie treats in any form! I’ve made a million of them in all sorts of combos! These and the salty malty are coming out for Halloween at work along with a batch of extra marshmallow ones! I will 9×13 pan them tho’ to get more squares (too many people at work).

    Reply

  49. Beanie

    Dark chocolate and pistachios were made for each other. If only I could find a good vegetarian marshmallow all of my life’s problems would be solved.

    Reply

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