Pistachio Halvah Rice Krispies Treats
Updated May 28, 2025
- Total Time
- About 2½ hours
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes, plus at least 2 hours’ setting
- Rating
- Comments
- Read comments
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Ingredients
- ½cup/113 grams unsalted butter, cut into pieces
- 1(10-ounce/ 283-gram) bag mini marshmallows
- ⅓cup/100 grams sweetened condensed milk
- 2tablespoons tahini, well stirred
- 2tablespoons pistachio butter (preferably unsweetened)
- 1tablespoon vanilla bean paste or extract
- 1½teaspoons kosher salt (such as Diamond Crystal)
- 6cups/160 grams Rice Krispies cereal
- 4ounces/113 grams store-bought or homemade pistachio or sesame halvah, crumbled and divided
- ½cup/67 grams shelled roasted pistachios, coarsely chopped and divided
- 2tablespoons white sesame seeds, lightly toasted and divided
Nutritional analysis per serving (8 servings)
521 calories; 29 grams fat; 12 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 5 grams polyunsaturated fat; 61 grams carbohydrates; 3 grams dietary fiber; 31 grams sugars; 9 grams protein; 270 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Line an 8-inch square metal or glass pan with parchment paper, leaving an overhang on two opposite sides.
- Step 2
Melt butter in a large Dutch oven or other heavy bottomed pot over medium. Cook over medium-low heat, stirring constantly with heatproof flexible spatula, until butter foams, settles and then turns dark brown, about 5 minutes.
- Step 3
Add marshmallows and stir vigorously until melted and smooth, about 2 minutes. Add condensed milk, tahini, pistachio butter, vanilla and salt; stir well until incorporated and mixture is smooth, about 1 minute.
- Step 4
Remove pan from heat and stir in cereal, half of the crumbled halvah, half the pistachios and half the sesame seeds, scraping bottom of pot and folding until cereal is well coated.
- Step 5
Scrape into prepared pan and smooth top with spatula. Immediately sprinkle remaining pistachios, sesame seeds and halva on top, covering the surface evenly. Press down lightly with spatula to help adhere. (For best texture, do not compact or press down too firmly.)
- Step 6
Cover loosely and set aside at room temperature until set, at least 2 hours and up to 24.
- Step 7
Just before serving, using the parchment paper sling, lift treats out of the pan. Peel away the parchment from underneath and discard. Place the treats on a cutting board. Using a sharp knife, cut into 6 to 8 pieces. Store any leftovers in an airtight container at room temperature for up to four days.
Private Notes
Comments
@Marc g. I’m wondering if it’s the same as pistachio cream or pistachio spread? My grocery store has both, but not butter…
@louis Yes! I usually buy Italian pistachio paste. I look for one that has the prettiest green color and no added sugar.
@Suz- I just asked my husband “who is this person who still has Rice Krispie treats around on day 3?” Mythical, no doubt.
Made as written with the exception of the halvah which I excluded due to availability. I found unsweetened pistachio butter at my farmers market. The result was divine and a hit in my office. I didn't find them to be too sweet - the bitterness of the tahini was well balanced by the sweetness of the condensed milk (also adds texture). Don't skip on the roasted sesames or pistachios, they add a nice nuttiness and texture that really ups the ante. 10/10 would and will make again.
A note for cooks using pistachio cream instead of the specified pistachio butter. Pistachio cream is a sweeter, silkier more dessert-y element typically has some vegetable oil and sweetener mixed in with the ground pistachio paste. If you're using pistachio cream and then think this is too sweet, it could be that ingredient is causing it to be so. Pistachio butter is typically ground pistachios and salt. Also, your source matters. Fiddyment Farms (pistachio grower CA) is a good one.
Objectively delicious. For those wondering about pistachio butter: If you have a small capacity food processor, take a handful of pistachios, grind/blend till it almost starts to seize up. Add a smidge of coconut oil and a splash of vanilla to bring it to a "butter" consistency (& avoid the death of your food processor's motor). Works a treat. I can also vouch for pre-mixing (and ever so slightly +ing) all additions aside from salt.