Pistachio Scotcheroos
Total Time
Prep/Total Time: 20 min. + chilling
Yield
2 dozen
Treat your friends to a pan of pale green pistachio scotcheroos, a fancy-looking no-bake dessert that's as easy as Rice Krispies treats.
Ingredients
- 5 tablespoons unsalted butter
- 4 cups miniature marshmallows, divided
- 1 cup plus 2 tablespoons pistachio butter, divided
- 2 teaspoons vanilla extract
- 1/4 teaspoon kosher salt
- 8 cups cornflakes
- 1 cup dark chocolate, chopped or semisweet chocolate chips
- 2 tablespoons coconut oil
- 1/2 cup shelled roasted salted pistachios, roughly chopped
- Flaky sea salt, for topping
Directions
- Line a 13×9-in. baking pan with parchment, letting the ends extend up the sides. Melt butter in a large saucepan over medium-low heat. Add about 3 cups marshmallows and stir constantly until marshmallows begin to melt.
- Remove from heat and stir in 1 cup pistachio butter, vanilla and salt until fully combined. (Some small pieces of marshmallow remaining is ideal.) Return to low heat briefly if needed to combine thoroughly. Remove from heat and gently fold in cornflakes until coated. Fold in remaining 1 cup marshmallows.
- Transfer mixture to prepared pan and gently press into an even layer without packing too tightly. Spread remaining 2 Tbsp. pistachio butter over cornflake mixture.
- Melt the chocolate and coconut oil in a microwave-safe bowl or a double boiler until smooth, stirring occasionally. Pour over bars and spread evenly. Sprinkle with chopped pistachios. Refrigerate 30–45 minutes.
- Sprinkle generously with flaky sea salt. Remove bars from pan and slice.
Nutrition Facts
1 bar: 225 calories, 14g fat (6g saturated fat), 6mg cholesterol, 157mg sodium, 24g carbohydrate (13g sugars, 2g fiber), 5g protein.
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