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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.


  • 2 teaspoons unsalted butter
  • 3 1/2 cups mini marshmallows
  • 2 tablespoons dark chocolate chips
  • 2 tablespoons peanut butter chips
  • 6 cups roughly chopped or broken salted pretzels
  • 1 teaspoon salt


Serves: 20 servings


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.