Chewy and nutty, this festive take on classic Midwestern scotcheroos (peanut butter cereal bars topped with butterscotch and chocolate) swaps in a plethora of pistachio cream. The chocolate ganache is made with just chocolate, salt, corn syrup (also used to give the puffed rice portion its distinctive chew), and a touch of water. The water loosens everything up, ensuring that the topping spreads easily while clinging to the salty pistachios scattered over the bars.
Well-stocked grocery stores sell a variety of pistachio creams and butters in the nut butter section. My favorite is Peppertux Original Pistachio Butter ($15; peppertuxfarms.com). It’s deeply saturated in color, silky smooth, and made with nothing more than pistachios and sugar. Depending on what brand of pistachio cream/butter you use, the color of these bars can vary from beige to hunter green. To compensate for a less-than-saturated product, feel free to add a few drops of green food coloring to the caramel mixture before adding your cereal.
Read more: 5 Stunningly Simple Cookies, No Mixer Needed
Recipe information
Total Time
30 minutes
Yield
Makes 18
Ingredients
Preparation
Step 1
Lightly coat an 8x8" baking pan, preferably metal, with nonstick vegetable oil spray, then line with 2 sheets of overlapping parchment paper, leaving a generous overhang on all sides. Lightly coat parchment with nonstick spray. Heat ¼ cup (50 g) granulated sugar, ½ cup light corn syrup, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a large saucepan over medium, stirring often, just until sugar is dissolved and mixture is simmering, about 3 minutes. (Do not bring to a rapid boil.) Reduce heat to low, add ⅔ cup pistachio cream or pistachio butter and 1 Tbsp. vanilla bean paste or vanilla extract, and mix until pistachio cream is melted and mixture is combined. Stir in a few drops of green food coloring to enhance the vibrant green hue if desired. Immediately add 3 cups puffed rice cereal; mix gently to coat. Scrape into prepared pan (try to plop it down over entire bottom, not just in the center) and very gently press into a flat, even layer with oiled hands or flat-bottomed measuring cup, taking care not to smash or compress too much. (Pressing too hard can result in dense, overly chewy bars.) Set aside.
Step 2
Microwave 4 oz. semisweet chocolate, chopped, or semisweet chocolate chips, remaining 2 Tbsp. light corn syrup, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a microwave-safe bowl on high in 15-second bursts, stirring after each, until chocolate is melted, about 30 seconds total. (Mixture will appear broken and oily at this point, but don’t fret.) Add 1 tsp. water and vigorously whisk until mixture is smooth and glossy. (Alternatively, heat in a heatproof bowl set over a saucepan of simmering water, stirring, until melted, then whisk in water; do not let bowl touch water.) Pour chocolate mixture over reserved bar and, working quickly, spread into a thin, even layer with an offset spatula. Sprinkle ¼ cup finely chopped salted roasted pistachios on top; press in slightly to adhere. Let sit at room temperature at least 2 hours to allow chocolate to set. (Or, chill 45 minutes to speed up the process.)
Step 3
Using parchment paper, pull bar out of pan; transfer to a cutting board. Cut into a 6x3 grid to make 18 bars.
Do Ahead: Bars can be made 4 days ahead. Store airtight at room temperature.
Recipe notes
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Recipes from Bon Appétit’s 2024 Holiday Issue
We’ve got elegant canapés, showstopping mains, and holiday cookies.
