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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.
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Salted Pistachio Brown Butter Rice Krispies Treats

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

Ingredients

  • 4 cups rice krispies cereal
  • 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