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No-Bake Dark Chocolate Peanut Butter Pretzel Squares

easy spaghetti
Lucinda Scala Quinn shows us how to make comfort food fast. Her easy spaghetti has a rich, homemade sauce that comes together quickly and her no-bake crispy, chocolaty, peanut buttery dessert squares are made entirely on the stove top.Nathan Congleton / TODAY


  • 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)
  • Chef notes

    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."



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


    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.


    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.


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