My sister recently purchased some Pistachio Cream from Costco, but she didn’t realize quite how sweet it was. (It claims it uses “no refined sugar!” but has 13g of added sugar… that’s unrefined…) So she gave it to me to bake with. I have made some good use of it – macarons, cake, and now… Pistacharoos! I found this recipe in an old Bon Appetit magazine shortly after I got the pistachio cream, so it seemed like a sign I needed to make them.
I don’t have a ton of associations with scotcharoos, which these are based off of. I just know they’re a classic treat, but they’re not a classic to me. But I get the appeal – a peanut butter rice krispie with chocolate on top? Say less. Replacing that peanut butter with pistachip butter?? You’ve said enough. I get it. I’m sold.
Making these was slightly different than normal rice krispies. There’s no marshmallows – just sugar and corn syrup. And of course the pistachio butter. So they’re a little less chewy than traditional Rice Krispie treats. But… I’m not complaining. They’re way more interesting and tasty than plain Rice Krispie treats. Those are a snooze fest.
There’s a whole stand at the State Fair devoted to specialist Rice Krispie treats… why would anyone go for a normal rice krispie treat when it is exceptionally easy to make one that’s exciting and actually tastes good?
Also… you can definitely expect more exciting Rice Krispie treat recipes coming your way soon, because I had to buy a whole box for these, and I still have half of it left. Stay tuned!
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PinIngredients
- ¼ cup granulated sugar
- ½ cup light corn syrup
- 1 1/2 tsp. salt
- ⅔ cup pistachio cream or pistachio butter
- Green food coloring (optional)
- 3 cups puffed rice cereal
- 4 oz. semisweet chocolate, chopped, or semisweet chocolate chips
- ¼ cup finely chopped salted roasted pistachios
Instructions
- Lightly coat an 8×8″ baking pan, preferably metal, with nonstick vegetable oil spray, or aluminum foil.
- Heat ¼ cup granulated sugar, ½ cup light corn syrup, and 1 tsp salt in a large saucepan over medium, stirring often, just until sugar is dissolved and mixture is simmering, about 3 minutes. (Do not bring to a rapid boil.) Reduce heat to low, add ⅔ cup pistachio cream or pistachio butter, and mix until pistachio cream is melted and mixture is combined. Stir in a few drops of green food coloring to enhance the green if desired.
- Immediately add 3 cups puffed rice cereal; mix gently to coat. Scrape into prepared pan (try to plop it down over entire bottom, not just in the center) and very gently press into a flat, even layer with oiled hands or flat-bottomed measuring cup, taking care not to smash or compress too much. (Pressing too hard can result in dense, overly chewy bars.) Set aside.
- Microwave 4 oz. semisweet chocolate and ½ tsp salt in a microwave-safe bowl on high in 15-second bursts, stirring after each, until chocolate is melted, about 30 seconds total. Pour chocolate over the bars and, working quickly, spread into a thin, even layer with an offset spatula. Sprinkle ¼ cup finely chopped salted roasted pistachios on top; press in slightly to adhere. Let sit at room temperature at least 2 hours to allow chocolate to set. (Or, chill 45 minutes to speed up the process.)
- Using foil paper, pull the bars out of pan, and transfer to a cutting board to cut into bars.
- Bars can be made 4 days ahead. Store airtight at room temperature.