Ingredients

• Non stick cooking spray
• 6 Tbsp salted butter
• 16 oz mini marshmallows
• 1 tsp vanilla
• 3 cups Rice Krispies
• 3 cups butter flavored pretzels broken into halves or quarters
• 3 oz dark chocolate chopped
• Flaky sea salt

Directions

• 1. Line a 9 inch square baking pan with parchment then spray with nonstick spray
• 2. In large saucepan melt butter over medium-low heat
• 3. Add all but 1 cup of marshmallows to melted butter, stir with silicone spoon until fully melted and smooth
• 4. Remove from heat add vanilla and stir
• 5. Add Rice Krispies, pretzels, and 1 cup marshmallows. Stir until evenly coated
• 6. Immediately scrape mixture into prepared pan. Lightly pressing into pan to fit the square (don’t press too hard). Spread chocolate chunks over the top quickly before mixture cools so it melts a little
• 8. Sprinkle with sea salt
• 9. Cool to room temp, lift out of pan and cut into squares
• 10. Keep in airtight container (can be frozen for up to a month)

Notes

• To make Pepperminty Rice Krispie Treats substitute the pretzels with Peppermint white chocolate pretzel crisps, and add 1 cup of Andes peppermint crunch baking chips to the mixture with the pretzels and Rice Krispies. Instead of dark chocolate top with Ghirardelli peppermint bark snowmen and sprinkles

Photos