Description
These Pistachio Scotcheroos are a delightful twist on the classic marshmallow and cornflake treat, layered with luscious pistachio butter and topped with a rich chocolate glaze and crunchy roasted pistachios. Perfectly sweet and nutty, these no-bake bars are easy to make and sure to impress at any gathering.
Ingredients
Base
- 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
Topping
- 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
Instructions
- Prep the pan: Line a 13×9-inch baking pan with parchment paper, allowing the ends to extend up the sides to help lift out the bars later.
- Melt the butter and marshmallows: In a large saucepan over medium-low heat, melt the butter. Add about 8 cups of the mini marshmallows and stir constantly until they just begin to melt; remove from heat when small bits remain.
- Add the pistachio butter and flavorings: Stir in 3/4 cup pistachio butter, vanilla extract, and kosher salt until combined. If too thick, briefly return to heat and stir until smooth.
- Add the cornflakes and whole marshmallows: Gently fold in the cornflakes until evenly coated, then fold in the remaining 1 cup of marshmallows.
- Spread into the pan: Transfer the mixture to the prepared pan, pressing gently into an even layer without packing too tightly.
- Add a layer of pistachio butter: Spread the remaining 1/4 cup of pistachio butter evenly over the cornflake mixture; warm slightly if it’s too thick to spread.
- Make the chocolate topping: Melt the chocolate chips and coconut oil together in a microwave or double boiler until smooth. Pour over the bars and spread evenly.
- Top it with nuts: Sprinkle chopped pistachios evenly over the chocolate layer.
- Chill the scotcheroos: Refrigerate the pan for 30 to 45 minutes to let the bars firm up.
- Finish them with salt: Sprinkle generously with flaky sea salt, then use parchment ends to lift bars out and slice into squares or bars.
Notes
- Small bits of unmelted marshmallow in the base create a chewier texture and prevent overly sticky bars.
- If pistachio butter is too thick to spread, warming gently makes it easier to work with.
- The cornflakes can break a little when folding; this is normal and will not affect the texture.
- Chilling bars is essential for proper setting and flavor melding.
- Flaky sea salt enhances the contrast between sweet and savory.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: No-Cook
- Method: No-Cook
- Cuisine: American
