Pistachio Rice Krispie Treats are a vibrant and nutty twist on the classic marshmallow cereal squares — featuring chopped pistachios and a hint of pistachio flavor in every chewy, crisp bite.

Why You’ll Love This Recipe

• Nutty crunch – pistachios add texture and flavor throughout

• Sweet meets savory – marshmallow-sweet cereal balanced by nutty richness

• Fun and colorful – green pistachios make these bars eye‑catching

• Easy to make – one‑pot prep and no baking required

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 6 cups crispy rice cereal

• 4 cups mini marshmallows (or 10 oz bag)

• ¼ cup unsalted butter

• ½ cup chopped shelled pistachios, plus extra for topping

• 1 teaspoon pistachio extract or paste (optional for stronger flavor)

• Pinch of salt

directions

1. Prepare pan
   Lightly grease a 9×13-inch baking pan or line it with parchment for easy removal.

2. Melt butter and marshmallows
   In a large saucepan over medium-low heat, melt the butter. Add marshmallows and stir until fully melted and smooth (approx 3–4 minutes). Remove from heat and stir in pistachio extract or paste if using.

3. Mix in cereal and nuts
   Immediately stir in crispy rice cereal and the chopped pistachios. Mix until everything is evenly coated in the marshmallow mixture.

4. Press into pan
   Transfer mixture into the prepared pan. Use a buttered spatula or lightly greased hands to press it evenly and firmly into place. Sprinkle extra pistachios on top and press gently to adhere.

5. Cool and cut
   Let the bars cool at room temperature for at least 30 minutes until set. Once firm, lift from pan and cut into 12–16 squares.

Servings and timing

• Yield: 12–16 bars

• Prep time: ~10 minutes

• Total time: ~30–40 minutes (includes cooling time)

Variations

• Chocolate drizzle: Drizzle melted white or dark chocolate over cooled bars.

• Fruit and nut mix: Stir in dried cranberries or chopped apricots along with pistachios.

• Vegan version: Use vegan marshmallows and dairy‑free butter or coconut oil.

• Salted contrast: Add a sprinkle of flaky sea salt on top for a sweet‑salt balance.

• Mini treats: Press into mini muffin tins for bite-sized versions; reduce size accordingly.

storage/reheating

• Room temperature: Store in an airtight container at room temp for up to 3 days.

• Freezer: Layer between parchment in a sealed container; freeze for up to 2 months. Thaw at room temperature before serving.

• No reheating needed: These bars are best served at room temperature.

FAQs

Can I use whole pistachios instead of chopped?

Yes—but chop them slightly so they distribute evenly and are easier to bite through.

Is pistachio extract necessary?

No—it enhances the nutty flavor, but the chopped pistachios alone give great flavor too.

Can I make them gluten-free?

Yes—use gluten-free crispy rice cereal and confirm marshmallows don’t contain gluten ingredients.

Can I reduce the sugar?

You can reduce marshmallows slightly, but the texture may be less gooey; add more nuts to compensate.

Are these nut‑free if I omit pistachios?

Yes—simply make classic Rice Krispie Treats without pistachios or replace with seeds if avoiding nuts.

Can I add chocolate chips?

Yes—stir in mini chips after mixing cereal, or press them on top before the treats set.

How do I keep them from sticking?

Grease your hands or spatula and press gently but firmly to compress the mixture into the pan.

Can I bake instead of press-and-set?

No—these treats are no-bake and depend on marshmallow binding; baking would dry them out.

What’s a serving size?

Each bar is about 2×2 inches; two per person is common treating portion.

Can I make ahead for parties?

Yes—make up to a day in advance and store airtight to keep them crisp and chewy.

Conclusion

Pistachio Rice Krispie Treats offer a playful, nutty twist on a beloved classic — easy to make, visually striking, and perfectly chewy with crunchy pistachio bites throughout. Perfect for snacks, parties, or anytime you want something indulgently simple!