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Home » Dessert Bars » Salted Pistachio Brown Butter Rice Krispies Treats

Salted Pistachio Brown Butter Rice Krispies Treats

Published: Aug 14, 2021 · Modified: Sep 4, 2022 by Mara · This post may contain affiliate links - as an Amazon Associate I earn from qualifying purchases.

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I think everyone has had a rice krispies treat. BUT, you've never had one quite like this... These Salted Pistachio Brown Butter Rice Krispies Treats are studded with chopped pistachios, gooey marshmallows pockets, lots of delicious nutty brown butter and a generous sprinkle of flaky sea salt.

Close up of a Salted Pistachio Brown Butter Rice Krispies Treats on white marble background slight torn open with more rice krispies treats in the background with pistachios and flaky sea salt surrouding

Updated November 2021 with more details, including expert tips and recipe FAQs.

Salted Pistachio Brown Butter Rice Krispies Treats take your favorite childhood sweets to the next level. These treats are the perfect balance of sweet and salty with lots of nutty flavor. Browning the butter sends these treat out of the world. The butter adds to the depth of flavor to these delicious treats. I love brown butter in also sorts of baked goods including my Fudgy Brown Butter Brownies and Edible Brown Butter Cookie Dough.

Pistachios made sense to compliment the already nutty flavor from the brown butter as well as adding is some marshmallows at the end so that pockets of sweet gooey marshmallow could be throughout the bars.

Ingredients

Salted Pistachio Brown Butter Rice Krispies Treats Ingredients overhead on a white marble background. Starting in the top left, there is a small white marble salt chamber with flaky sea salt, next to it on the right is a large white low bowl of mini marshmallows, next to that is a small white plate with a stick of unsalted butter unwrapped. In the bottom left, is a bottle of McCormick's Pure Vanilla Extract, next to it on the right is a oval bowl of whole pistachios and next to it on the right is a white low bowl of rice krispies cereal.
  • Rice Krispies cereal: What are rice krispies treats without rice krispies cereal?
  • Pistachios: crunchy & salty! Gives our treat amazing extra texture and flavor.
  • Unsalted butter: the base for great rice krispie treats. I use unsalted butter so we can control the amount of salt used.
  • Mini marshmallows: melts easily for the marshmallow base.
  • Large/Jumbo Marshmallows (Optional): great for lots of marshmallow gooey in the treats
  • Flaky sea salt: just need a little to add an extra depth of flavor
  • Vanilla extract: extra flavor!

Instructions

2 step by step photos. This shows steps 1 and 2 in red block text with a black offset outline on top. Step 1 shows a square bowl with cut up marshmallows and underneath it is a small cutting board with pistachios with a small oval bowl of pistachios to the upper left of the board and a chef's knife to the right. Step 2 shows a square baking pan with parchment paper on top.
  1. Chop pistachios and set aside 1-2 tablespoons pistachios and 1 cup of marshmallows. (Optional: if using large or jumbo marshmallow, cut into smaller pieces)
  2. Line a 9x9 pan with parchment paper.
2 step by step photos. This shows steps 3 and 4 in red block text with a white offset outline on top. Step 3 shows butter bubbling in a dutch oven. Step 4 shows mini marshmallows added to the butter with a red silicone spatula.
  1. In a large pot or Dutch oven, melt butter over medium heat. Swirl the pan occasionally, this will ensure the butter is evenly cooked. As the butter melts, it will bubble and foam. The color will change from yellow to a toasty brown. When you smell a nutty aroma, turn the heat off. You should see little golden brown bits at the bottom if looks black either try straining them OR you may have to throw it away and start over.
  2. Immediately, add in your majority of marshmallows, vanilla and salt.
2 step by step photos. This shows steps 5 and 6 in red block text with a white offset outline on top. Step 5: shows the marshmallow mixture all melted with brown butter bits, salt and vanilla in red dutch oven. Step 6 shows rice krispies and pistachios in the marshmallow mixture in red dutch oven.
  1. Turn the heat back to low-medium and stir the mixture until the marshmallows are completely melted.
  2. Turn heat off and remove the pan from heat. Add in cereal and majority of pistachios. Using a rubber silicone spatula, stir until evenly combined.
2 step by step photos. This shows steps 7 and 8 in red block text with a white offset outline on top. Step 7 shows the rice krispies all mixed together in dutch oven with the marshmallows cut up all spread out on top with red spatula. Step 8 shows the rice krispies all mixed together with marshmallow chunks spread throughout.
  1. Add in reserved marshmallows. (If using the cut up marshmallow, separate as they will try to stick together.)
  2. Stir until marshmallows are partially melted but not completely combined. You want pockets of marshmallow goo in every bite.
2 step by step photos. This shows steps 9 and 10 in red block text with a black offset outline on top. Step 8 shows the rice krispy mixture turned into the prepared white square baking pan lined with parchment paper with rice krispies pressed out and pistachios and salt on top. Step 10 shows the rice krispies cut into 9 squares with the edges trimmed and knife off to the side on a piece of parchment paper.
  1. Transfer the mixture to the prepared pan and using the butter wrapper or parchment paper and gently press into an even layer in the prepared baking pan.Top with leftover pistachios and sprinkle and flaky sea salt.
  2. Let cool at room temperature for at least an hour. Then, remove treats from pan and paper onto a cutting board. Cut into squares/rectangles and enjoy. (Optional: trim/cut the edges to cut the treats into clean squares/rectangles).

Expert Tips

Let your treats set!: As tempting as it might be to cut straight into these gooey treats. Wait at least 1 hour to let them cool and harden. This will ensure your treats are well set and make them MUCH easier to cut!

Careful with the Salt: Depending on whether your pistachios are already salted will effect the salt levels in your rice krispies. In my opinion, start with just a pinch in the marshmallow base. You can always sprinkle more salt on top of the treats.

Recipe FAQs

Got leftovers?

Store treats in an airtight container at room temperature for up to 2 days.

Optimal marshmallow size?

Mini marshmallow are the best for the marshmallow base BUT larger ones cut up help make the most amazing pockets of gooey when you add to the rice krispies base. However, you could of course just use one type. I would just recommend using normal or jumbo sized marshmallows and slicing them all up.

Can I make this recipe in a 9 x 13 pan?

Yes! Just double the recipe!

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PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comments section further down the page? I always appreciate feedback. You can also follow me on Pinterest, Facebook or Instagram.

a stack of Salted Pistachio Brown Butter Rice Krispies Treats on a circle plate with cream stripes and pistachios sprinkles on top and around the treats.

Salted Pistachio Brown Butter Rice Krispies Treats

Mara
Salted Pistachio Brown Butter Rice Krispies Treats are the perfect combination of sweet and salty! A twist on your childhood favorite.
4.80 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Resting Time 1 hour hr
Total Time 1 hour hr 20 minutes mins
Course Dessert
Cuisine American
Servings 9 bars
Calories 347 kcal

Ingredients
  

  • 4 cups rice krispies cereal
  • ⅓ cup whole pistachios roasted & salted*
  • 1 stick butter, unsalted
  • 1 teaspoon vanilla extract
  • 10 ounces mini marshmallows
  • 1 cup jumbo or large marshmallows** (optional)
  • flaky sea salt

Instructions
 

  • Chop pistachios and set aside 1-2 tablespoons pistachios and 1 cup of marshmallows. (Optional: if using large or jumbo marshmallow, cut into smaller pieces)
  • Line a 9x9 pan with parchment paper.
  • In a large pot or Dutch oven, melt butter over medium heat. Swirl the pan occasionally, this will ensure the butter is evenly cooked. As the butter melts, it will bubble and foam. The color will change from yellow to a toasty brown. When you smell a nutty aroma, turn the heat off. You should see little golden brown bits at the bottom if looks black either try straining them OR you may have to throw it away and start over.
  • Immediately, add in your majority of marshmallows, vanilla and salt.
  • Turn the heat back to low-medium and stir the mixture until the marshmallows are completely melted.
  • Turn heat off and remove the pan from heat. Add in cereal and majority of pistachios. Using a rubber silicone spatula, stir until evenly combined.
  • Add in reserved marshmallows. (If using the cut up marshmallow, separate as they will try to stick together.)
  • Stir until marshmallows are partially melted but not completely combined. You want pockets of marshmallow goo in every bite.
  • Transfer the mixture to the prepared pan and using the butter wrapper or parchment paper and gently press into an even layer in the prepared baking pan.Top with leftover pistachios and sprinkle and flaky sea salt.
  • Let cool at room temperature for at least an hour. Then, remove treats from pan and paper onto a cutting board. Cut into squares/rectangles and enjoy. (Optional: trim/cut the edges to cut the treats into clean squares/rectangles).

Notes

*Wether you are using unsalted or salted pistachios, that can affect the salt levels in the rice krispies. I always suggest only using a bit of a salt in the marshmallow base and then sprinkling more on top if you think it needs more.
**You can use any sized marshmallows. I think mini marshmallow are the best for the base as the melt quickly! BUT, large or jumbo marshmallow sliced up are great for getting large pockets of marshmallow goo in the treats. Hence, why I used two different types but you can use just 1 type as well. The base works with the full 10 oz marshmallows BUT will still work if it's missing a cup of marshmallows. 
Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

Nutrition

Serving: 1bar | Calories: 347kcal | Carbohydrates: 59g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 202mg | Potassium: 68mg | Fiber: 1g | Sugar: 35g | Vitamin A: 1160IU | Vitamin C: 8mg | Calcium: 10mg | Iron: 4mg
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Reader Interactions

Comments

  1. Kelpal says

    July 14, 2023 at 9:34 pm

    How much vanilla?

    Reply
    • Mara says

      July 15, 2023 at 1:18 am

      Hi Kelpal! I just updated the recipe! 1 teaspoon of vanilla. Thanks for catching it and happy baking.

      Reply

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Hi, I’m Mara! The home baker and cook behind Make With Mara. This is where I share my love of recipe testing, plating, and all things tasty. Let’s crEATe something delicious together! More about me →

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