No-Bake Dark Chocolate Peanut Butter Pretzel Squares
easy spaghetti
Nathan Congleton / TODAY
print recipe
Rating:
2.6601942 (103 rated)

My youngest son, Luca, called me one day from school and said, "Mom, we have a bake sale today for the soccer team and I need you to make something dank." Apparently the word "dank" now means something amazingly good. Being that it was last minute, I was forced to be creative with what I had in the pantry: marshmallows, dark chocolate, peanut butter, pretzels and puffed rice. His verdict? "Mad dank."

Ingredients

    • 4 tablespoons unsalted butter
    • 6 cups mini marshmallows
    • 12 ounces crunchy peanut butter
    • 6 cups puffed rice cereal
    • 2 cups mini pretzels or pretzel sticks, broken into pieces
    • 8 ounces dark chocolate, chopped (or chocolate chips)

Preparation

1. Line a 9-by-13-inch baking dish with parchment and coat with nonstick cooking spray.

2. Melt butter in a large pot over medium-high heat. Add marshmallows and peanut butter to pot and cook, stirring occasionally, until mixture is melted and beginning to bubble, about 3 minutes.

3. Remove pot from heat. Stir in remaining ingredients until well combined. Transfer to prepared baking dish and smooth top using a spatula. Cool to room temperature.

4. Use parchment to lift bars from baking dish. Transfer to cutting board and cut into squares to serve.

Related video

Closed Captioning
apply | reset x
font
size
T
T
T
T
color

Spaghetti amatriciana, peanut butter squares: Blizzard comfort food

Play Video - 3:16