Pistachio Kataifi Rice Krispie Treats
Pistachio Kataifi Rice Krispie Treats
Ingredients
- 1/2 cup unsalted butter, or ghee
- 4 ounces kataifi, shredded
- 1 teaspoon Bourbon vanilla extract
- 1/2 cup pistachio paste
- 10 ounces mini marshmallows, divided
- 1/4 cup chopped pistachios, for topping
- 2 tablespoons pistachio paste, for drizzling, as needed
Instructions
- 1
Line a 9x13 inch baking pan or tray with parchment paper, leaving an overhang on the sides for easy removal. Set aside.
⏱️ 2 min
- 2
In a large pot or Dutch oven, melt the butter or ghee over medium heat.
⏱️ 2 min
- 3
Add the shredded kataifi to the melted butter. Stir continuously with a wooden spoon or spatula, toasting the kataifi until it turns a golden brown color. This should take about 5-7 minutes. Be careful not to burn it.
⏱️ 7 min
- 4
Remove the pot from the heat. Stir in the Bourbon vanilla extract and 1/2 cup of pistachio paste until well combined.
⏱️ 1 min
- 5
Add 8 ounces of the mini marshmallows to the kataifi mixture. Return the pot to low heat. Stir continuously until the marshmallows are completely melted and fully combined with the kataifi, creating a sticky base. If desired, use a kitchen torch to lightly toast the tops of some of the marshmallows before stirring.
⏱️ 3 min
- 6
Remove the pot from the heat. Add the remaining 2 ounces of mini marshmallows and stir them into the mixture until they are just incorporated and partially melted, providing pockets of soft marshmallow throughout the treats.
⏱️ 2 min
- 7
Transfer the entire kataifi-marshmallow mixture from the pot onto the prepared parchment-lined baking pan. Place another piece of parchment paper on top of the mixture.
⏱️ 2 min
- 8
Using a heavy, flat object (like a cookbook or another baking pan), press down firmly and evenly on the mixture, flattening it into a compact, even layer. Ensure the mixture is spread to the edges of the pan.
⏱️ 1 min
- 9
Remove the top parchment paper. Drizzle the additional 2 tablespoons of pistachio paste in lines over the flattened bar. Sprinkle the chopped pistachios generously over the top.
⏱️ 1 min
- 10
Allow the treats to set at room temperature for at least 30 minutes, or in the refrigerator for 15-20 minutes, until firm.
⏱️ 30 min
- 11
Once set, use the parchment paper overhang to lift the slab from the pan. Place it on a cutting board and cut into individual squares before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pistachio Kataifi Rice Krispie Treats
- 1/2 cup unsalted butter, or ghee
- 4 ounces kataifi, shredded
- 1 teaspoon Bourbon vanilla extract
- 1/2 cup pistachio paste
- 10 ounces mini marshmallows, divided
- 1/4 cup chopped pistachios, for topping
- 2 tablespoons pistachio paste, for drizzling, as needed
Instructions
- 1
Line a 9x13 inch baking pan or tray with parchment paper, leaving an overhang on the sides for easy removal. Set aside.
⏱️ 2 min - 2
In a large pot or Dutch oven, melt the butter or ghee over medium heat.
⏱️ 2 min - 3
Add the shredded kataifi to the melted butter. Stir continuously with a wooden spoon or spatula, toasting the kataifi until it turns a golden brown color. This should take about 5-7 minutes. Be careful not to burn it.
⏱️ 7 min - 4
Remove the pot from the heat. Stir in the Bourbon vanilla extract and 1/2 cup of pistachio paste until well combined.
⏱️ 1 min - 5
Add 8 ounces of the mini marshmallows to the kataifi mixture. Return the pot to low heat. Stir continuously until the marshmallows are completely melted and fully combined with the kataifi, creating a sticky base. If desired, use a kitchen torch to lightly toast the tops of some of the marshmallows before stirring.
⏱️ 3 min - 6
Remove the pot from the heat. Add the remaining 2 ounces of mini marshmallows and stir them into the mixture until they are just incorporated and partially melted, providing pockets of soft marshmallow throughout the treats.
⏱️ 2 min - 7
Transfer the entire kataifi-marshmallow mixture from the pot onto the prepared parchment-lined baking pan. Place another piece of parchment paper on top of the mixture.
⏱️ 2 min - 8
Using a heavy, flat object (like a cookbook or another baking pan), press down firmly and evenly on the mixture, flattening it into a compact, even layer. Ensure the mixture is spread to the edges of the pan.
⏱️ 1 min - 9
Remove the top parchment paper. Drizzle the additional 2 tablespoons of pistachio paste in lines over the flattened bar. Sprinkle the chopped pistachios generously over the top.
⏱️ 1 min - 10
Allow the treats to set at room temperature for at least 30 minutes, or in the refrigerator for 15-20 minutes, until firm.
⏱️ 30 min - 11
Once set, use the parchment paper overhang to lift the slab from the pan. Place it on a cutting board and cut into individual squares before serving.
⏱️ 1 min