Though I’ve never visited Dubai, I’ve been captivated by the viral chocolate trend sweeping social media from this luxurious desert metropolis. The “Dubai chocolate” craze has taken over my feed with videos of decadent chocolate desserts being dramatically stretched, pulled, and drizzled with molten chocolate. Inspired by these mesmerizing treats, I decided to create my own Dubai-influenced indulgence. These Dubai-inspired Rice Krispie treats combine the nostalgic crunch we all love with luxurious pistachio butter, rich chocolate, and that perfect hint of sea salt that makes all the flavors pop. They’re incredibly easy to make but taste like something you’d find in a high-end pastry shop!
Making Dubai Chocolate Rice Krispie Treats
What I love most about this recipe is how it elevates something so simple with just a few special ingredients. The process is still as easy as the Rice Krispie treats you made as a kid, but the flavor is completely transformed.
Start by preparing your pan with cooking spray and parchment paper. This double protection makes removing the treats incredibly easy once they’ve set. Then, melt your butter in a large saucepan before adding the marshmallows. The key here is to stir constantly until they’re completely melted and smooth. Once you remove the pan from the heat, quickly stir in the vanilla and pistachio butter. The pistachio butter adds this incredible nutty richness that takes these treats to a whole new level.
Working quickly (because the mixture starts to set fast), fold in your Rice Krispies until they’re evenly coated. Press the mixture into your prepared pan, making sure to level the top for even treats. For the topping, melt your chocolate chips in the microwave, stirring every 30 seconds until smooth. If you want to ensure your chocolate stays soft even after cooling (which makes cutting much easier), stir in a teaspoon of coconut oil.
Pour the melted chocolate over your Rice Krispie base, then warm that extra tablespoon of pistachio butter and drizzle it over the chocolate. The swirling technique with a toothpick not only looks beautiful but ensures you get that pistachio flavor in every bite. Finish with chopped pistachios and a generous sprinkle of flaked sea salt – don’t skip this part! The salt balances the sweetness perfectly and really makes the pistachio flavor shine.
Let everything set completely before cutting into squares. I find these are even better the next day when all the flavors have had time to meld together. They’re perfect for dessert, snacking, or even gifting to friends who appreciate a unique twist on a classic treat!
Looking for more easy no-bake treats? Try my Trail Krispie Treats, Strawberry Cheesecake Frozen Yogurt Bark, or Dunkaroo Dip!
Dubai Chocolate Rice Krispie Treats
Equipment
- Mixing Bowl
- 9×9 Pan
- Saucepan
Ingredients
- 4 tbsp butter
- 1/3 cup pistachio butter plus 1 tbsp for topping
- 1 tsp vanilla
- 10 oz bag marshmallows
- 6 cups puffed rice cereal
- 1/2 cup chocolate chips melted
- 1/4 cup pistachios chopped
- flaked sea salt
- 1 tsp coconut oil optional
Instructions
- Coat a 9×9 pan with cooking spray. Line with parchment paper and spray again to make removal easy. Set aside.
- In a large saucepan, melt butter over medium heat, then add marshmallows and stir until completely smooth.
- Remove from heat, stir in vanilla and 1/3 cup pistachio butter until smooth and well incorporated.
- Fold the cereal into your marshmallow mixture and mix until well coated. Work quickly as the mixture cools fast and becomes more difficult to handle.
- Pour the cereal mixture into your prepared pan and press down firmly to level the top.
- Melt chocolate chips in 30-second intervals in the microwave, stirring between each interval until smooth. For easier cutting later, stir in 1 tsp of coconut oil (optional).
- Pour melted chocolate over the top of Rice Krispies. Warm the additional 1 tbsp of pistachio butter in the microwave for 20 seconds, then drizzle over the chocolate.
- Use a toothpick to create beautiful swirls in the chocolate and pistachio butter.
- Top with chopped pistachios and a generous sprinkle of flaked sea salt.
- Let cool completely (about 2 hours) before slicing into 12 squares. Enjoy!
