Pistachio Chocolate Crispy Rice Treats
Pistachio Chocolate Crispy Rice Treats are a tempting, grown-up treat. Aromatic with cardamom and pistachio, they are delicious in either the "regular" or vegan version.
Ingredients
- 6 tablespoons butter or vegan butter 3/4 stick/84g
- 10 ounces marshmallows 284 g. See explanation about vegan marshmallows
- 1/2 teaspoon cardamom, ground
- 1 pinch kosher or sea salt 1 pinch = 1-2 light sprinkles from a shaker
- 1/4 teaspoon vanilla
- 4&1/2 cups crispy rice cereal (Rice Krispies or any other brand) 5 oz/142 g
- 1/3 cup chopped, lightly toasted pistachios + a bit more if grating on top 1&1/2 oz/46g
- scant 1/2 cup dark chocolate chips + a bit more if grating on top 2&1/2 oz/71 g See note abut vegan chocolate
Instructions
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Line an 8" x 8" square pan with parchment. Let parchment hang over sides so you have "handles" to pull out the crispy rice treats after they have set.
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Melt the butter on the stove on low-medium heat. Once melted, add the cardamom and salt, then the marshmallows. Stir until the marshmallows are mostly or all melted.
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Off the heat, add the vanilla and mix in. Then quickly add the crispy rice cereal and stir. Then add the chopped pistachios, mix again and then add the chocolate chips and mix. the later you add the chocolate chips the more intact they will remain, but the mixture sets fast, so you can't wait more than a few moments while you are stirring the rest of the ingredients.
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Move the mixture to the pan. It is gloppy, so you have to move it with a spatula. It won't pour like batter. Gently pat the mixture into the entire pan and smooth the top. If you'd like, grind or grate extra pistachios and/or chocolate on top. Let the crispy rice treats set for at least 1 hour at room temperature before removing them from the pan and cutting.