The Rice Krispie Treat Gets An Irresistible Holiday Update

Photo: Courtesy of Joy The Baker
You know my tricks. You know the games I play around here. The more browned butter, sea salt, and chopped pistachios, the better! It’s just that…pistachios are the best, browned butter reigns supreme, and I think good sea salt is my secret weapon in my baking pantry. I’m not wrong.
We’re keeping it simple by shoving all of the good things into one pan of rice krispie treats. Fancy rice krispie treats are totally my go-to party trick. They never disappoint. Also, consider salty and malty krispie treats. So much win.
I’m traveling these next few weeks to meet you and celebrate the release of my cookbook Homemade Decadence. But, I'm still toiling away in the kitchen. And, this week, we're talking rice krispie treats, but not just any old RKT. Along with the mega marshmallows + butter + salt + the krispie element, these treats get dolled up for the holidays with fancy nuts and chocolate.
Marshmallows are melted with the butter. Pistachios are coarsely chopped and added to the rice cereal along with the gooey melted marshmallow situation.
Pressed into a 9×13-inch pan. I always make a double batch for of the treats for a pan. I like the treats thick.
Dipped in chocolate because that’s just how we do things.
Photo: Courtesy of Joy The Baker
Pistachio and Dark Chocolate Krispie Treats
Makes 16 treats
12 oz (1 box) Rice Krispie cold cereal (or generic brand)
16 oz bag large marshmallows
6 tbsp unsalted butter
heaping 1/2 tbsp coarse sea salt
1/2 cup coarsely chopped shelled pistachios
2 cups semi sweet chocolate chips
2 tbsp coconut oil
1. Place the rice krispies in a very large bowl. Set aside.
2. Butter a 9x13-inch pan. Set aside.
In a medium saucepan, melt together the marshmallows and butter. Stir as the mixture melts until thoroughly combined.
3. Pour the melted marshmallow mixture over the rice krispies. Sprinkle in most of the salt. Stir until all of the cereal is coated in marshmallow. Add most of the chopped pistachios.
4. To make pressing the mixture into the prepared pan easier, grease your wooden spoon (even if it's covered in sticky rice krispie treats) with butter.
Press into the pan. Sprinkle with remaining salt and pistachios and use your fingers to press them into the treats.
5. Allow treats to rest in the refrigerator for at least 30 minutes before slicing. This will make the treats easier to slice and handle.
6. Melt together chocolate and coconut oil. Dip the corner of each treat into the chocolate and allow to rest on a parchment lined baking sheet until set. Speed the process up by chilling the treats in the refrigerator until set.
7. Wrap individually, share, and enjoy!

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