Chocolate-Topped Pistachio Rice Krispies Treats

Ingredients

• 3 cup s (13 ounce s) shelled pistachios , divided
• 6 cup s (6 ounce s) Rice Krispies cereal
• 3/4 cup honey
• 2 teaspoon svanilla extra ct
• 1/4-3/4 teaspoon ground cardamom
• 1/2 teaspoon table salt
• 1 cup (6 ounce s) bittersweet chocolate chips
• Flake sea salt

Instructions

1. Make parchment sling for 8 inch square baking pan by folding 2 long sheets of parchment paper so each is 8 inches wide. Lay sheets of parchment in pan perpendicular to each other, with extra parchment hanging over edges of pan. Push parchment into corners and up sides of pan, smoothing parchment flush to pan. Grease parchment.
2. Process 1 cup pistachios in food processor until coarsely chopped, about 20 seconds.
3. Measure out and reserve 2 tablespoons for garnishing.
4. Transfer remaining chopped pistachios to very large bowl along with 6 cups cereal; set aside.
5. Process remaining 2 cups pistachios in now empty processor until creamy and oil is released, about 15 minutes, scraping down sides of processor bowl thoroughly every 5 minutes (you should have about 1 cup pistachio butter).
6. Combine pistachio butter, ¾ cup honey, 2 teaspoons vanilla extract, ½ teaspoon ground cardamom, and ½ teaspoon salt in small saucepan.
7. Cook over medium heat, whisking until well combined, about 1 minute.
8. Add to bowl with cereal mixture and stir with silicone spatula until well combined (mixture will be very sticky).
9. Transfer cereal mixture to prepared pan.
10. Using greased spatula, press into even layer.
11. Transfer pan to freezer and chill until firm, 15 to 30 minutes.
12. Remove pan from freezer. Microwave 1 cup bittersweet chocolate chips in bowl at 50 percent power until melted, 2 to 4 minutes, stirring occasionally. Spread melted chocolate evenly over bars then sprinkle with reserved 2 tablespoons chopped pistachios and flake sea salt. Transfer to refrigerator to chill until chocolate is set, about 10 minutes.
13. Use parchment sling to lift bars out of pan; discard parchment. Cut into 16 squares and serve. (Bars can be stored at room temperature for up to 3 days.)