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.
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
- 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
- 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).
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
Store treats in an airtight container at room temperature for up to 2 days.
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.
Yes! Just double the recipe!
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Salted Pistachio Brown Butter Rice Krispies Treats
Ingredients
- 4 cups rice krispies cereal
- ⅓ cup whole pistachios roasted & salted*
- 1 stick butter, unsalted
- 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).
Did you make this recipe? Let me know!