Ingredients
Equipment
Method
Instructions
- Prepare the pan by greasing a 9x9-inch baking pan with cooking spray and lining it with parchment paper.
- Melt the unsalted butter in a saucepan over medium heat, stirring until completely melted.
- Add mini marshmallows to the melted butter and stir until smooth.
- Remove from heat and mix in pistachio butter and vanilla extract until fully combined.
- Fold in puffed rice cereal until evenly coated.
- Transfer the mixture to the prepared pan, pressing down to level it.
- Melt chocolate chips in a microwave-safe bowl and drizzle over the cereal base.
- Drizzle additional pistachio butter over the chocolate layer.
- Swirl the chocolate and pistachio butter together for a decorative finish.
- Top with chopped pistachios and flaked sea salt and allow to cool at room temperature.
Nutrition
Notes
These treats are customizable with different nut butters or toppings. Perfect for gluten-sensitive diets.
