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This tasty twist on rice crispy treats comes from Cristina Suarez Krumsick, the author of No Bake Makery: More Than 80 Two-Bite Treats Made with Lovin', Not an Oven.
Swap It: Feel free to swap in butterscotch chips or white chocolate chips for the dark chocolate and peanut butter chips to change up the flavors.
Line an 8x8 baking pan with aluminum foil and spray it with nonstick spray. Set aside.
In a large, nonstick saucepan, melt the butter over medium heat. Add the marshmallows and stir until melted, 3-4 minutes. Remove from the heat and stir in the chocolate chips, peanut butter chips and pretzel pieces, stirring until the ingredients are evenly distributed.
Using a spatula, press the mixture evenly into the prepared pan. Sprinkle with the salt. Allow to cool for about 20 minutes at room temperature.
Transfer to a cutting board. Peel off the foil and cut into two-bite squares using a sharp knife.