A twist on a classic childhood treat. These sweet and salty Rice Krispie treats are so good, you might not go back to the original.
Rice Krispie treats are a nostalgic snack for many of us, but the original version can feel overly sweet and a bit one-dimensional. When I came across a recipe by Genevive Ko in NYTimes Cooking for a sweet and salty version topped with chocolate – I had to try it.
Whenever I try a new recipe—especially from someone whose work I’m not familiar with—I make it exactly as written the first time. It’s a good way to understand the developer’s approach, especially when it comes to sweetness, texture, and overall flavor. After that, I will adjust it based on my own preferences.
In this case, I found the pretzels added the most to the treat. They brought in a welcomed saltiness that contrasted well with the marshmallows. I personally didn’t think the chocolate topping added much, so I left it out and increased the amount of Rice Krispies instead. This made the texture a bit lighter, helped distribute the marshmallow more evenly, and toned down the overall sweetness.
I used a close to 1:1 ratio of cereal to crushed pretzels, with slightly more cereal to prevent clumping. If you like finding bits of marshmallow pieces in your treats, set aside about a cup of marshmallows and fold them in with the cereal and pretzels at the end.
The salted butter and pretzels help bring balance to what’s usually a very sweet dessert. It’s still a familiar treat, but with a slightly more complex flavor and texture—something that works just as well for adults as it does for kids.
These come together quickly and don’t require baking, making them a convenient option for when you want something simple with minimal cleanup. They set in under an hour, can be made a few days ahead of time stored in an air-tight container, and hold up well – making them ideal for gatherings or packing snacks for a playdate.
Ingredient Breakdown
Marshmallows
I like to use Jeff Puff but any brand will do. Buy the mini-marshmallows for easy melting!
Pretzels
My favorite are Synder’s mini pretzel twists. They have that dark golden crust for some bitterness and just the right amount of salt. Feel free to use your favorite pretzel brand here but avoid honey twists or butter snaps because you really want the salt component in this recipe.
Salted Butter
Salted butter adds needed contrast. If you only have unsalted, add a pinch of kosher or sea salt when melting the butter.
The BEST Rice Krispie Treats
Ingredients
- 6 Tablespoons salted butter (or unsalted butter plus ¼ teaspoon kosher salt)
- 1 10 oz. bag mini marshmallows
- 4 heaping cups rice cereal
- 3 cups pretzels measured then broken into 1-inch pieces
Instructions
- Prepare the pan. Line a 9x9 inch pan with parchment paper on all sides. Secure with binder clips.
- Combine butter and marshmallows. Melt the butter in a large sauce pan over medium-low heat until just melted (if using unsalted butter, add salt here). Add the marshmallows and stir with a wooden spoon until melted. Remove from heat.
- Add the rice cereal and pretzels into the saucepan and stir until evenly coated.
- Pour and press. Immediately pour mixture into prepared pan and gently move mixture until even in the pan. Finally, gently press down to even out the top later with a bowl scraper or rubber spatula.
- Cool and cut. Let it cool completely in the pan before removing and cutting into squares. Store in an air-tight container for up to 1 week.
