These pistachio rice krispies (or millionaire rice krispies, considering just how expensive pistachios are) are a fun twist on a childhood classic! They’re loaded with pistachio butter, chopped pistachios, and tahini for the ultimate pistachio-forward treat.

Plus, these rice krispies don’t use any marshmallows and instead rely on a mixture of pistachio butter, tahini, and honey to bind everything together and replicate the ooey-gooey texture of marshmallows. With the added bonus of making these treats nutrient-dense and full of healthy fats!

Pistachio Rice Krispie Treat Ingredients

Here’s your grocery list for these pistachio rice krispie treats!

Brown rice cereal: My go-to brand is One Degree Organics brown rice cereal; the ingredients are amazing, and it’s lightly sweetened with coconut sugar.
Pistachio butter: You might hate me for saying this, but homemade pistachio butter is unmatched. I tried multiple store-bought pistachio butter, and nothing came close to the homemade stuff. Going in-depth here on how I make homemade pistachio butter. However, if you want to buy pistachio butter, I highly recommend the pistachio butter from Fiddyment Farms (linking here).
Tahini
Honey
Raw, unsalted, shelled pistachios: I like to mix some chopped pistachios into the rice krispie treats (because you can never have enough pistachios) and press some on top for presentation.
Vanilla paste or ground vanilla bean: Recently discovered this ground vanilla that is just like vanilla paste but without any added ingredients or fillers. If you don’t have vanilla paste/ground vanilla, substitute with vanilla extract.
Kosher salt: Just a little pinch of salt amplifies all the flavors!

How to Make Homemade Pistachio Butter

Before I get into how to make pistachio butter, two things. One – the raw, unsalted, shelled pistachios from Trader Joe’s are the best for making pistachio butter (especially if you want that bright green color). Two- if you don’t have a food processor, you can’t make pistachio butter. I’m sorry, but you just can’t.

With that said, here’s how I made pistachio butter!

To a food processor (this is the food processor I have), add 16 oz or 454 g of pistachios (again, love the raw pistachios from Trader Joe’s). Turn the processor on and let it run.
The pistachio butter will go through 3 phases before it starts forming butter. It’ll go from a flour-like consistency to a wet sand texture, and then it’ll begin to clump into a large ball. At this point, stop the processor and scrape it down. Turn it back on and let it run again.
Let the butter continue to run – it’ll form a paste and eventually form a smooth and drippy butter after 25 minutes (total) of blending. Your processor will get hot after 30 minutes of blending but don’t worry about it.

Tips for the Best Pistachio Rice Krispie Treats

Use a 9×9 square pan for crisp-edged, perfectly square rice krispie treats.
Firmly pack the rice krispies down with a measuring cup or glass. It’ll compress the rice krispies and make the treats more dense and chewy.
Sprinkle chopped pistachios on top and press them into the rice krispie treats with a measuring cup/glass for presentation.
Freeze the rice krispies before cutting them. It’s much easier to cut these when they’re frozen, as opposed to sticky and hot on the counter.
Store any leftovers in the fridge or freezer – they’ll get too soft on the counter.

So excited for you to make these! Don’t forget to leave a rating and review below and check these sunbutter rice krispie treats out next. Happy baking!