Pistachio Scotcheroos

Crunchy? Check. Sweet? Check. Nutty? Check. Chocolaty? Check. Pistachio scotcheroos have everything you’d expect from a great dessert. If you’ve never had a scotcheroo, you’re missing out: The vintage dessert is like a leveled-up Rice Krispies treat, made by stirring melted marshmallows and peanut butter into cereal, spreading the mixture into a 13×9-inch pan, and topping it with generous layers of butterscotch and melted chocolate. Brilliantly, there’s no baking whatsoever.

This pistachio scotcheroo recipe upgrades the classic dessert by replacing the peanut butter with pistachio butter, which is mild and sweet. It’s also pale green in color, which makes this 13×9 dessert pretty enough for a baby shower or spring potluck.

Pistachio Scotcheroos Ingredients

• Unsalted butter: Melt butter gently over low heat so the rich fats don’t scorch. Using unsalted butter gives you more control over the final flavor.
• Miniature marshmallows: Mini marshmallows are easier to melt than the big puffy ones. They act as a (very delicious) glue that binds the cereal base. Don’t melt the marshmallows entirely; you still want to find little chunks of marshmallow in the bars.
• Pistachio butter: You can find pistachio butter in the peanut butter section of grocery store. It’s also easy (and cheaper) to make homemade pistachio butter. Just blitz the nuts in a food processor with coconut oil and salt until they’re thick and smooth.
• Vanilla extract: Aromatic vanilla extract enhances the natural sweetness of the pistachios.
• Kosher salt: A pinch of salt brightens the richness of these nutty dessert bars.
• Cornflakes: A plain old box of cornflakes is the hero ingredient of these bars. The flakes stay light and crispy, even after they’re stirred into the ooey, gooey melted marshmallows.
• Dark or semisweet chocolate chips: Dark chocolate lovers will enjoy the slightly bitter note that balances the sweetness. Kids may prefer the milder taste of semisweet chocolate.
• Coconut oil: Melting coconut oil with the chocolate makes it smoother and more spreadable.
• Roasted salted pistachios: Finish the bars with a scatter of crunchy chopped nuts. The bright green garnish will also hint at the flavor of the bars.
• Flaky sea salt: Flaky salt is large enough to have crunch, but still melts on the tongue, giving more savory flavor than table salt. That’s why it’s used sparingly, as a finishing touch.

Directions

Step 1: Prep the pan

Line a 13×9-inch baking pan with parchment paper, letting the ends extend up the sides of the pan so that you can use them to lift out the bars later

Step 2: Melt the butter and marshmallows

Melt the butter in a large saucepan over medium-low heat. Add about 8 cups of the mini marshmallows, and stir constantly until they begin to melt.

Editor’s Tip: The marshmallows will continue to soften and melt for a few minutes after removing from the heat, which is why we recommend removing them when they begin to melt. You don’t want them to melt completely; it’s ideal to keep small bits of marshmallow in the bars.

Step 3: Add the pistachio butter and flavorings

Remove the pan from the heat. Stir in 3/4 cup of the pistachio butter, as well as the vanilla extract and salt. Stir until fully combined. If the ingredients aren’t mixing smoothly, or if the pistachio butter is too thick, return the pan to the heat for just a moment, and keep stirring.

Step 4: Add the cornflakes and whole marshmallows

Remove the pan from the heat. Gently fold in the cornflakes until they’re evenly coated. Then fold in the remaining marshmallows.

Editor’s Tip: We like to use a large spatula to fold the cornflakes; it can turn and scoop the cereal with less breakage. (It’s OK if some flakes break.)

Step 5: Spread into the pan

Transfer the mixture to the prepared pan. Gently press it into an even layer without packing it too tightly.

Step 6: Add a layer of pistachio butter

Spread the remaining 1/4 cup of pistachio butter over the cornflake mixture.

Editor’s Tip: The pistachio butter may be slightly sticky. If it’s too thick to spread, heat it gently and try again.

Step 7: Make the chocolate topping

In the microwave or in a double boiler on the stove, melt the chocolate chips and coconut oil until they’re smooth, stirring occasionally. Pour the chocolate mixture over the bars, spreading it evenly.

Step 8: Top it with nuts

Sprinkle the chopped pistachios over the top.

Step 9: Chill the scotcheroos

Refrigerate the pan for 30 to 45 minutes.

Editor’s Tip: It’s important to give the bars time to cool before eating. This lets the chocolate layer firm up and allows the cornflakes to set in the marshmallows and become a bit less sticky.

Step 10: Finish them with salt

Sprinkle the scotcheroos generously with flaky sea salt. Use the parchment ends to remove the bars from the pan. Slice them into squares or bars.

Pistachio Scotcheroos Variations

• Add crunch: Stir chopped pistachios into the cereal and marshmallow mixture for a denser, hearty texture that makes these more like a candy bar.
• Use another cereal: Replace the cornflakes with crispy rice cereal for a chewier bar. You could also use Chex, which would make this a gluten-free dessert.
• Fancy-up the finish: Decorate the bars with a drizzle of melted white chocolate.

How to Store Pistachio Scotcheroos

Store pistachio scotcheroos at room temperature or in the refrigerator. Either way, cover the pan tightly with storage wrap or foil, or transfer the bars to an airtight container.

How long will pistachio scotcheroos last?

On the counter, pistachio scotcheroos will keep for up to five days. In the fridge, the bars will keep for up to one week. The bars will harden in the fridge, so plan to bring them to room temperature for about 20 minutes before serving them.

Can you freeze pistachio scotcheroos?

Yes, these scotcheroo bars freeze well. Prepare the recipe, then allow the bars to sit until fully set and cooled. Slice the bars and freeze them, individually wrapped in storage wrap and foil. You can also freeze the entire pan. Either way, they’ll keep well for up to three months. Defrost them in the refrigerator overnight before serving them.

Pistachio Scotcheroos Tips

Why are my pistachio scotcheroos too hard?

One major reason scotcheroos can get hard is that the cereal mix gets packed too densely into the pan. Luckily, that’s easy to fix. Don’t try to cram and pack the filling in. Just spread the cereal-marshmallow mix with a light hand, smoothing the top gently with a spatula.

How do you slice pistachio scotcheroos?

To cut neat slices of scotcheroos, grab a sharp knife. Run it under hot water to warm the blade, then dry it on a cloth. Gently cut across the short length of the pan. Rinse the knife clean, dry it and then make another cut. Use a narrow offset spatula (often used for frosting cakes) to lift the slice from the pan.