Pistachio Rice Crispies

Pistachio Brown Butter Krispies

An old-school treat with new-world charm. Crunchy, creamy, gooey, in all the best ways.

This one’s for the kid in you — but she’s grown up a bit, learned how to brown butter, and now keeps pistachio extract in her pantry. It’s still the chewy, sticky, marshmallowy classic, but touched with nutty richness, soft accents of vanilla, and a veil of dark chocolate. Because if we’re going to indulge in nostalgia, we might as well dress it up.

What You’ll Need

• 6 cups of Rice Krispies cereal

• 1 bag of marshmallows (mini melt faster, but jumbo will do in a pinch)

• 6 tablespoons salted butter, browned

• ¼ cup pistachio butter or chopped pistachios — or both, if you believe in abundance

• 1 teaspoon vanilla extract

• 1–2 drops of pistachio extract (a little goes a long way)

• 5 tablespoons sweetened condensed milk

• 1 cup dark chocolate

• Flaky sea salt + more chopped pistachios for topping

How to Make Them

1. Brown the Butter
   Start by melting your butter in a large pot over medium-high heat. Let it bubble, hiss, and sigh until it turns golden brown and smells like toffee. Turn off the heat.

2. Stir in the Good Stuff
   To your warm butter, add pistachio butter (or chopped nuts), vanilla, pistachio extract, and sweetened condensed milk. Stir until smooth and glossy — this is your base of flavor.

3. Melt the Mallows
   Add marshmallows to the pot and stir gently until they collapse into silky goo. If you’re using jumbos, give them a little extra time and patience.

4. Fold in the Krispies
   Add your cereal and chopped pistachios, folding quickly with a buttered spatula until every piece is wrapped in molten marshmallow. Work swiftly — things get sticky fast.

5. Press Gently
   Transfer the mixture to a pan lined with parchment or wax paper. Press it into an even layer, but don’t pack it down too tightly — gentle hands mean a softer bite.

6. Chocolate Finish
   Melt your dark chocolate and spread it lovingly across the top. While it’s still glossy, sprinkle with sea salt and a few extra pistachios for crunch, contrast, and a little glamour.

7. Let It Set
   Leave it out at room temp for at least an hour, or chill in the fridge for 20–30 minutes if you’re the impatient type. Once firm, slice into squares. Admire. Devour.

Get weird with it

Pistachio is just one of the endless varieties you can make with this. Don’t shy away from innovation! Use this as a base and instead of pistachio try out your own flavors. Peanut butter, different fruit jams, or extracts can transform something so simple and familiar into an entirely new experience. Let me know what you create and how it turns out!

-Love Always, Yaz