PISTACHIO, DATE & DARK CHOCOLATE RICE CRISPY TREATS

All of my favorite things in one dessert.

Hi, happy Tuesday. How was your week last week? Hope it was fab-u. I would like to begin by apologizing for not getting this post out sooner! I have been overwhelmed by the excitement you have shown around around this recipe. Thank you for your patience, here is why it wasn’t out sooner. Around this time last Friday I was prepping for a 25-person baby shower, filming 3 brand partnership videos (blessed), and thinking about packing to go to Florida for 24 hours for my sister’s wedding shower.

extremely cute black and white theme

Then, this past Friday, I was at my childhood best pal’s bachelorette party in Park City, UT.

I’m the one in the grey and black coat next to the gal in the blue and red (determined to find a fun and colorful outfit for next season!!)

Even though I will in fact be releasing another post this Friday, I couldn’t let another week pass without sharing this recipe for your enjoyment. So here we go, say hello to my Pistachio, Date & Dark Chocolate Rice Crispy Treats! Here’s how they came to be.

It all started with Dubai chocolate — a trend that is here to stay! If you’re the person too embarrassed to admit that you still don’t know what it is, I am here to give you the deets. It is a milk chocolate bar filled with shredded phyllo dough and pistachio cream. Shredded phyllo dough is irresistibly crunchy but not the easiest to source. Pistachio cream is DELICIOUS, but extremely expensive and arguably a little too sweet. So, as I sat there thinking about how I could make an accessible yet elevated version of this viral sensation. Then, it hit me: Dubai Chocolate Rice Crispy treats. Swap out the milk chocolate for 70% dark chocolate (duh), use rice cereal instead of shredded phyllo dough (easier to find), and make my own pistachio butter with the endless bags of Wonderful shelled pistachios they so kindly sent me! Plus, add some dates for a little extra natural-sweetness and flaky salt for luxury and you’ve got yourself a truly delectable dessert that takes no time to make and is freakin’ SASSY. Highly recommend making these for your neighbors!

It’s actually so easy to make your own pistachio butter at home, all you need are roasted and salted shelled-pistachios a food-processor or blender and a touch of olive oil.

pistachio, date & dark chocolate rice crispy treats

makes: 1, 8x8 inch pan (9 squares)

ingredients:

for the treats:

• 12 tablespoons unsalted butter

• 24 ounces marshmallows (2 bags)

• 2 teaspoons vanilla extract

• 12 ounces Rice Krispies cereal

• 1/2 cup pistachio butter

• 2 teaspoons olive oil

for topping:

• 1/2 cup pistachio butter

• 1 tablespoon plus 1 teaspoon olive oil, divided

• 6-ounces 70% dark chocolate, chopped

• 6 dates, pitted and thinly sliced lengthwise

• flaky salt

• 2 teaspoons chopped shelled pistachios

method:

1. Grease an 8x8 inch baking pan with cooking spray and line with parchment paper, set aside.

2. make the treats: In a large saucepan, melt the butter. Add in the marshmallows, and stir until melted and combined. Stir in the pistachio butter, then stir in the cereal and mix until combined. Transfer to the lined baking pan. Grease your hands with some cooking spray, olive oil, or butter, and firmly press down the treats so they are evenly distributed into the pan.

3. melt the chocolate: Place the chopped chocolate into a microwave-safe bowl with 1 teaspoon olive oil. Microwave in 30-second increments, stirring in between, until the chocolate is fully melted. Pour the chocolate on top of the treats and, using the back of a spoon or an offset spatula, spread into an even layer.

4. Mix together the pistachio butter and olive oil until smooth. Add dollops of the pistachio butter onto the top of the chocolate. Using a toothpick, swirl the pistachio butter into the chocolate. Top with sliced dates and flaky salt.

5. Pop into the refrigerator for at least 15 minutes to set. Slice and enjoy!

*treats will last in an airtight container for up to a week!

I use a ton of marshmallows in this recipe because I love when the treats are extra gooey, but you can halve the marshmallow and butter quantities if you want a treat that is a tad more structured.

This Friday I will have a fun springtime high-protein pasta recipe for you. So stay-tuned! Thank you again for your patience and happy crispy-ing!!

Love,

Elena

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