Description
These pistachio rice krispies (or millionaire rice krispies, considering just how expensive pistachios are) are a fun twist on a nostalgic childhood classic! They’re loaded with pistachio butter, chopped pistachios, and tahini for the ultimate pistachio-forward treat.
Ingredients
Scale
- 5 cups (215 g) brown rice cereal
- 1 cup (120 g) chopped pistachios
- 3/4 cup (235 g) honey
- 1/2 cup (120 g) tahini
- 1/4 cup (68 g) pistachio butter* (don’t use pistachio paste)
- 1 tsp vanilla paste/ground vanilla (sub with vanilla extract)
- 1/4 tsp kosher salt
Instructions
- Prep the pan and cereal. Line a 9×9 square pan with parchment paper. Pour the rice cereal and pistachios into a large mixing bowl and set aside.
- Make the syrup mixture. In a saucepan or pot, add the honey, tahini, pistachio butter, vanilla, and salt. Heat on low heat until it’s warm and starts to bubble gently.
- Mix, pack, and freeze. Pour the syrup mixture over the cereal and pistachios and fold together with a rubber spatula. Pour the mixture into the prepared pan and spread into an even layer. Sprinkle over some extra chopped pistachios on top for presentation. Using a measuring cup or glass, firmly pack the rice krispie treats down to compress them. Cover with plastic wrap and freeze for 1 hour until set.
- Cut and store. Cut the rice krispie treats into 12 squares and store them in a glass container in the fridge or freezer for up to 1 week.
Notes
*I highly recommend making homemade pistachio butter (the store-bought stuff doesn’t compare). I outlined how to make pistachio butter in the blog post. However, if you want to buy pistachio butter, I highly recommend the pistachio butter from Fiddyment Farms (linking here).