Pistachio Scotcheroos
Treat your family to a pan of pale green pistachio scotcheroos, a fancy-looking no-bake dessert that's as easy as Rice Krispies treats.
Prep time:
Cook time:
Serves: 4
Calories per serving: 1,206
Ingredients:
Cook time:
Serves: 4
Calories per serving: 1,206
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 oils
1/2 cup shelled roasted salted pistachios, roughly chopped
Flaky sea salt, for topping
Directions:
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
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.
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.
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.)
Transfer the mixture to the prepared pan. Gently press it into an even layer without packing it too tightly.
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.
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.
Sprinkle the chopped pistachios over the top.
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.
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.
Source: tasteofhome.com
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.
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.
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.)
Transfer the mixture to the prepared pan. Gently press it into an even layer without packing it too tightly.
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.
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.
Sprinkle the chopped pistachios over the top.
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.
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.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.