Pistachio Halvah Rice Krispies Treats
Recipe: https://recipestripper.com/recipes/8499eb45-d022-4311-8726-825a8e19eb9f
Original source: https://cooking.nytimes.com/recipes/1026928-pistachio-halvah-rice-krispies-treats

What’s better than a pan full of freshly made, just-gooey-enough Rice Krispies treats? A core memory for many, it continues to be a fan favorite, whether a packaged gas station treat or a high-end bakery grab like this one. Perfectly balanced with an additional layer of texture from the pistachio and halvah, this recipe comes from Shilpa and Miro Uskokovic, the supertalented pastry chef duo that opened Hani’s Bakery + Café in New York’s East Village in 2024. Their use of tahini brings a level of sophistication, and offsets the sweet bite this snack can often have. There is not a thing that needs altering in this recipe, yet, in Rice Krispie treat tradition, it encourages a bit of playfulness for the cook to make it their own. Lisa Donovan
Yield: 6 to 8 servings
Prep time: PT10M
Cook time: PT2H25M
Total time: PT2H30M

Ingredients
- ½ cup/113 grams unsalted butter, cut into pieces
- 1 (10-ounce/ 283-gram) bag mini marshmallows
- ⅓ cup/100 grams sweetened condensed milk
- 2 tablespoons tahini, well stirred
- 2 tablespoons pistachio butter (preferably unsweetened)
- 1 tablespoon vanilla bean paste or extract
- 1 ½ teaspoons kosher salt (such as Diamond Crystal)
- 6 cups/160 grams Rice Krispies cereal
- 4 ounces/113 grams store-bought or homemade pistachio or sesame halvah, crumbled and divided
- ½ cup/67 grams shelled roasted pistachios, coarsely chopped and divided
- 2 tablespoons white sesame seeds, lightly toasted and divided

Instructions
1. Line an 8-inch square metal or glass pan with parchment paper, leaving an overhang on two opposite sides.
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.
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.
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.
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.)
6. Cover loosely and set aside at room temperature until set, at least 2 hours and up to 24.
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.