Description
These Pistachio Rice Krispie Treats combine the classic marshmallow and cereal base with a unique twist of instant pistachio pudding mix and a drizzle of rich dark chocolate. They offer a delightful nutty flavor and a satisfying crunch, perfect for a sweet snack or dessert that sets quickly and beautifully.
Ingredients
Scale
Main Ingredients
- 6 Tablespoons salted butter
- 16 ounce bag mini marshmallows (divided)
- 3.5 ounce box instant pistachio pudding mix
- 1 teaspoon pure vanilla extract
- 6 cups rice krispies cereal
- 1/2 cup dark chocolate (melted)
Instructions
- Melting the Butter and Marshmallows: In a large pot over medium heat, melt the butter. Once melted, add all but 1 cup of the mini marshmallows and stir continuously until the mixture is completely smooth and melted. Remove the pot from heat to avoid burning.
- Mixing Pudding and Cereal: Stir in the instant pistachio pudding mix and the vanilla extract using a spatula, folding gently to combine evenly. Next, fold in the rice krispies cereal and the remaining 1 cup of mini marshmallows, mixing thoroughly so all ingredients are well coated.
- Setting the Treats: Pour the mixture into a 9-inch square baking dish lined with parchment paper. Press the mixture evenly into the dish and allow it to cool and set for at least one hour until firm enough for cutting.
- Cutting and Adding Chocolate Drizzle: Once set, remove the treats from the dish using the parchment paper. Cut into 16 equal squares. Drizzle the melted dark chocolate over the treats and let it set for about 15 minutes. For best texture, store these treats in the fridge.
Notes
- Be careful not to overheat the marshmallow mixture as it can burn easily.
- Press the mixture firmly into the pan to ensure the treats hold together well.
- Using parchment paper makes removing the treats from the pan easier and prevents sticking.
- Store in an airtight container in the fridge to maintain freshness and texture.
- You can substitute dark chocolate with milk or white chocolate if preferred.
