These indulgent Pistachio Rice Krispie Treats with Dark Chocolate are my go-to when I’m craving something crunchy, sweet, salty, and satisfying—all in one bite. The classic chewy texture of marshmallow-coated cereal gets a gourmet upgrade with chopped pistachios and a drizzle of melted dark chocolate. It’s the kind of no-bake dessert I can whip up quickly but still feels special enough to serve at gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 cups Rice Krispies cereal
1/2 cup shelled pistachios, roughly chopped
1/4 cup unsalted butter
1 package (10 oz) mini marshmallows
1/2 teaspoon vanilla extract
1/2 cup dark chocolate chips
1 tablespoon coconut oil (optional, for smooth chocolate)
Directions
I grease an 8×8-inch baking pan with non-stick spray or line it with parchment paper.
In a large saucepan, I melt the butter over medium heat.
Once the butter is melted, I add the marshmallows and stir constantly until they melt into a smooth, gooey mixture.
I remove the pan from the heat and stir in the vanilla extract.
Then I add the Rice Krispies and chopped pistachios, mixing until everything is well coated.
I press the mixture into the prepared pan using a spatula or my hands to get an even layer.
In a small microwave-safe bowl, I melt the dark chocolate chips and coconut oil (if I’m using it) in 30-second intervals, stirring between each until smooth.
I drizzle or spread the melted chocolate over the top of the treats.
After letting them cool completely, I cut them into squares and dig in.
Servings and timing
This recipe makes 12 servings.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Each square has about 200 kcal.
Variations
I like to switch things up by swapping the pistachios for almonds or pecans when I want a different nutty flavor. Sometimes I even mix in a handful of dried cranberries for a tart contrast. For an extra layer, I’ve also tried pressing a thin layer of melted white chocolate on top before adding the dark chocolate drizzle—it’s a fun twist for holidays or gifting.
Storage/Reheating
I store the treats in an airtight container at room temperature for up to 4 days. If I’m making them ahead, I place parchment paper between layers to keep them from sticking. I don’t usually refrigerate them since it can make them too hard, but a quick 5–10 seconds in the microwave can soften them up nicely if needed.
FAQs
What can I use instead of pistachios?
I’ve used chopped almonds, pecans, or even cashews as a great alternative. Just be sure they’re unsalted or lightly salted.
Can I make these vegan?
Yes, I can substitute vegan marshmallows, plant-based butter, and dairy-free chocolate to make this recipe fully vegan.
How do I keep the treats from sticking to the pan?
I always use non-stick spray or line the pan with parchment paper. Pressing with a buttered spatula or wax paper also helps.
Can I use regular chocolate instead of dark?
Absolutely. I sometimes use milk or white chocolate when I want a sweeter version.
Do I need to add coconut oil to the chocolate?
No, but I find that it makes the chocolate smoother and easier to drizzle or spread.
Conclusion
These Pistachio Rice Krispie Treats with Dark Chocolate take a childhood favorite and give it a sophisticated twist. I love how quick and simple they are to make, yet they look and taste like something truly special. Whether I’m snacking, sharing, or serving them at a party, they always hit the spot.
📖 Recipe:
Print
Pistachio Rice Krispie Treats with Dark Chocolate
- Total Time: 20 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
These Pistachio Rice Krispie Treats with Dark Chocolate are a sophisticated twist on a nostalgic favorite, combining crunchy pistachios, gooey marshmallows, and rich dark chocolate for a sweet, salty, and satisfying no-bake dessert.
Ingredients
3 cups Rice Krispies cereal
1/2 cup shelled pistachios, roughly chopped
1/4 cup unsalted butter
1 package (10 oz) mini marshmallows
1/2 teaspoon vanilla extract
1/2 cup dark chocolate chips
1 tablespoon coconut oil (optional, for smooth chocolate)
Instructions
- Grease an 8×8-inch baking pan with non-stick spray or line it with parchment paper.
- In a large saucepan, melt the butter over medium heat.
- Add the marshmallows and stir constantly until melted and smooth.
- Remove from heat and stir in the vanilla extract.
- Add the Rice Krispies and chopped pistachios, mixing until well coated.
- Press the mixture into the prepared pan using a spatula or hands to form an even layer.
- In a microwave-safe bowl, melt the dark chocolate chips and coconut oil (if using) in 30-second intervals, stirring until smooth.
- Drizzle or spread the melted chocolate over the top of the treats.
- Let cool completely before cutting into squares.
Notes
Swap pistachios with almonds, pecans, or cashews for variation.
Add dried cranberries for a tart contrast.
Try a layer of white chocolate before the dark chocolate drizzle for festive occasions.
Store in an airtight container at room temperature for up to 4 days.
Microwave for 5–10 seconds to soften if needed.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 200
- Sugar: 14g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
