Salted Pretzel and Chocolate Chunk Rice Krispies Treats
6 tbsp. butter
10 oz. marshmallows
3 cups Rice Krispies cereal
2 cups mini pretzels, roughly chopped into about 1/2” pieces (I used Snyder’s Gluten-Free Pretzels)
2 oz. chopped chocolate (I used semi-sweet)
Prepare an 8”x"8” baking pan with parchment paper, leaving an overhang on two sides.
Melt butter in a saucepan over medium heat. Add the marshmallows and stir continuously until fully melted and smooth.
Remove pan from heat and add rice krispies and pretzels, carefully stirring until combined.
Transfer mixture to the baking an and press until even and flat. Sprinkle chocolate on top and press down again. Allow to cool completely before cutting into squares and serving.
Recipe Notes:
Rice Krispies treats can be stored in an airtight container at room temperature for about 3 days.
