Rice Krispies Treats with Chocolate and Pretzels

by | Apr 1, 2020

Photo via Ryan Liebe for The New York Times

So, you’re stuck at home.

It’s a familiar situation for many people right now. Staying inside and working from home has become the new norm as the world deals with the COVID-19 pandemic. Being shut in all day comes with its own unique set of challenges, and finding ways to entertain yourself and keep things interesting is particularly important.

What better time to indulge your sweet tooth a bit? This sweet treat makes for a great snack to whip up while staying indoors, and it uses a collection of ingredients you may already have in your pantry in case the grocery stores are running low. Salty pretzels help offset the sweetness of the marshmallows and chocolate, and the Rice Krispies give the whole affair a satisfying crunch. There is even room for customization depending on what you have on hand – maybe consider some North Carolina peanuts during National Peanut Month!


• Nonstick cooking spray
• 6 tablespoons salted butter (3/4 stick)
• 1 (10-ounce) bag marshmallows
• 3 cups Rice Krispies, or other crisp rice cereal
• 3 cups butter-flavored or regular mini-pretzels, broken into 1/2- to 1-inch pieces
• 3 ounces semisweet chocolate, chopped
• Flaky sea salt, for sprinkling


  1. Line the bottom and sides of a 9-inch square baking pan with foil, leaving a 1-inch overhang on all sides, then coat with nonstick cooking spray.
  2. Melt the butter in a large saucepan over medium-low heat. Add the marshmallows and stir with a spatula until smooth and melted, about three minutes.
  3. Remove from the heat, add the cereal and pretzels, and stir until evenly coated. Immediately scrape the mixture into the prepared pan. Using the spatula, press the mixture to evenly cover the bottom of the pan. Working quickly (you want the cereal mixture to still be quite warm so the chocolate will melt a bit and adhere to the surface), sprinkle the chopped chocolate on top. Press the mixture with the chocolate into a flat, even layer in the pan. Sprinkle with flaky sea salt.
  4. Cool to room temperature in the pan on a rack. Lift out of the pan using the foil and cut into squares. Serve immediately or transfer to an airtight container.

Recipe from: NY Times Cooking