We’re talking buttery Rice Krispies, melted mini marshmallows, dry pistachio pudding mix (yep—straight from the box), and a messy drizzle of melted dark chocolate. That’s it. Magic.
Okay. So, real talk? These Pistachio Rice Krispie Treats with Dark Chocolate happened by complete accident. Not like “oops I made too much icing” kind of accident, more like… What’s this unopened box of pistachio pudding doing behind the paprika and why is it whispering to me?
It was one of those evenings where everything felt like too much. The kind where you’re too tired to cook, but too restless to just sit on the couch. I wanted something comforting. Familiar. But not boring. I reached for marshmallows and Rice Krispies (classic), but I just couldn’t shake the idea of adding that pudding mix. I mean, why not? Worst case scenario, I waste five bucks and a half-hour. Been there.
Anyway, I did it. And my daughter, who usually picks the marshmallows out of cereal and leaves the rest, ate two pieces before I could even take a photo. My husband (who’s usually on Team Chocolate Only) looked at me like I’d just invented dessert. There was something about that pale green color and the hit of dark chocolate that just worked. Unexpectedly good, which—let’s be honest—is sometimes the best kind of good.
Why You’ll Love This Pistachio Rice Krispie Treats with Dark Chocolate Recipe?
You’ve had Rice Krispie treats before, right? Soft, gooey, crunchy. Everyone’s made ‘em at least once—probably in a school cafeteria or at a sleepover with way too much sugar. These? They’re a little different.
The pistachio pudding gives them this soft green hue and a nutty flavor that’s sweet but not overpowering. Honestly, it’s kind of nostalgic… like something your cool aunt would bring to a BBQ and everyone would say, “Wait, what is that?!”
And then comes the dark chocolate. Swoon. That drizzle on top adds this bittersweet depth that just pulls everything together. It’s like when you wear sneakers with a sundress—sounds weird, feels right.
They’re crispy. They’re gooey. They’re sweet, but not cloying. You get that hint of pistachio, that soft cereal crunch, and just enough chocolate to feel like, “Okay, yeah. These are next level.”
I wouldn’t say they’ll change your life… but, I mean, I’ve eaten three standing over the sink. So there’s that.
Ingredient Notes:
Let’s break this down. Nothing fancy here—just stuff you probably already have, or can grab on your next grocery run (if you’re like me, you always forget one thing and have to go twice anyway).
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¼ cup salted butter – I like salted butter because it adds that little hit of contrast. If you only have unsalted, toss in a pinch of salt. Boom. Fixed.
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10 oz mini marshmallows – Don’t use the stale ones that taste like packing peanuts. Fresh, squishy marshmallows = meltier magic.
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5 cups Rice Krispies – Or the store brand. I won’t tell. Just make sure they’re crisp, not chewy.
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1 box pistachio instant pudding mix (3.5 oz) – Just the dry mix. Don’t make the pudding first. I say this with love because I’ve done it wrong once and it was… weird.
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½ cup melted dark chocolate – I used chips and microwaved them. Fancy chocolate bars work too, but let’s be honest, we’re here for the drizzle, not the drama.
How To Make Pistachio Rice Krispie Treats with Dark Chocolate?
Step 1: Melt the butter and marshmallows
Grab a big pot—like, bigger than you think. Melt your butter over medium heat, then dump in the marshmallows and stir like your life depends on it (or at least like your snack does). Keep stirring until it’s all smooth and glossy. Like edible cloud fluff.
Step 2: Add the pudding mix
Turn off the heat and toss in the pudding powder. It’s gonna turn a slightly odd shade of green at first—don’t freak out. Stir it in until it’s fully blended. And yes, it will smell amazing.
Step 3: Mix in the Rice Krispies
Dump in the cereal and stir. It’s gonna be sticky and awkward, but hey—that’s part of the charm. Make sure everything’s coated. If it feels like an arm workout, you’re doing it right.
Step 4: Press into the pan
Line a square pan with parchment. This is one of those “future you will thank past you” things. Press the mixture in evenly. Use a buttered spoon or your hands (with a little oil or butter) so it doesn’t glue itself to your skin.
Step 5: Let it chill
No need to rush. Let it sit for an hour on the counter or pop it in the fridge if you’re impatient like me. Once it’s firm, lift it out, peel off the paper, and slice it up.
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Step 6: Drizzle that chocolate
Drizzle. Drip. Pour. Go wild or be minimal—whatever feels right. Let it set for about 15 minutes. Or don’t. Warm chocolate tastes good too.
Storage Options:
If by some miracle you have extras, just pop ‘em in an airtight container. They’re fine on the counter for a few days, but if your kitchen’s humid (hello, summer), stash them in the fridge.
Pro tip? Cold pistachio treats + coffee = elite pairing. You can even freeze ‘em if you want. Wrap individually so you can sneak one later without thawing the whole batch. Midnight snack hack. You’re welcome.
Variations and Substitutions:
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No pistachio pudding? Use vanilla and add chopped pistachios. Not the same vibe, but still good.
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Want crunch? Crushed pistachios, pretzels, even crushed freeze-dried strawberries work.
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Too sweet? Use bittersweet chocolate or add a pinch of sea salt on top. Boom—balance.
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Allergy-friendly? There are dairy-free marshmallows and gluten-free cereals out there. No excuses.
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Feeling extra? Add sprinkles. Make them into balls. Use cookie cutters. You’re an artist.
What to Serve with Pistachio Rice Krispie Treats with Dark Chocolate?
Let’s be real: these treats are the main character. But if you’re feeling like dressing things up a bit, here’s what goes great with them:
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Hot coffee or espresso – The bitter roast + sweet treat? Yes. Just yes.
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A scoop of vanilla ice cream – Especially if you warmed the treats just a little. Total melt fest.
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Chopped fruit or berries – Adds a little freshness. And makes it feel “healthy.”
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Party platter – Add cookies, dipped pretzels, maybe some dried mango? Go full snack board mode.
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Milk. Pajamas. Couch. – You know what I’m talking about. Classic.
Frequently Asked Questions:
Can I make these ahead of time?
Yep! I usually make mine the night before and they hold up perfectly. If I’m being fancy, I drizzle the chocolate the next day so it’s fresh and shiny. You don’t have to. But hey, presentation.
What if I don’t have pistachio pudding?
Honestly, it’s kind of the whole point here. But you can swap in vanilla pudding and just toss in chopped pistachios for flavor and texture. Not identical, but still tasty.
Mine came out super soft—what gives?
Could be a couple things. Maybe you added a bit too much butter or didn’t pack enough cereal. Happens! Stick ‘em in the fridge for a bit and they’ll firm right up.
These Pistachio Rice Krispie Treats with Dark Chocolate aren’t trying to be fancy. They’re fun. A little nostalgic. Kind of like something your mom might’ve made in the ‘90s but with a grown-up twist. And that’s exactly what makes them awesome.
Make a batch. Eat half. Hide the rest. Or share if you’re feeling generous.
What do you think—would your family go for these? Or are you the one hiding them in the back of the fridge? Let me know. I’d love to hear!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Pistachio Rice Krispie Treats with Dark Chocolate
Ingredients
- ¼ c salted butter
- 10 oz bag mini marshmallows
- 5 c rice krispies cereal
- 3.5 oz box instant pistachio pudding mix
- ½ c dark chocolate melted
Instructions
- In a large pot, melt the butter over medium heat. Add the mini marshmallows. Stir continuously until completely smooth. And melted. Remove from heat.
- Sprinkle in the dry pistachio pudding mix. Fold it in gently with a spatula. Add the rice krispies cereal. Mix until fully incorporated.
- Pour the mixture into a parchment paper-lined 9-inch square baking dish. Press it down evenly. Let it cool for at least an hour to set.
- Once set, remove the treats from the dish. And peel off the parchment paper. Cut into 16 squares.
- Drizzle the melted dark chocolate over the squares. And allow it to set. About 15 minutes. Enjoy these delightful treats. And don't forget—they're amazing straight from the fridge!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
