A perfectly sweet and salty no-bake treat that’s loaded with crunch. Ready in minutes and made from pantry staples, it’s the ultimate easy snack for sharing or snacking.
Prep Time: 10 minutes
Set Time: 20 minutes
Total Time: 30 minutes
Makes: about 10–12 pieces
Ingredients
2 cups crispy rice cereal (e.g., Rice Krispies)
1 ½ cups mini pretzels, lightly crushed
1 cup roasted salted peanuts
12 oz (about 2 cups) white chocolate chips
Optional additions:
Mini marshmallows
Dried cranberries or chopped apricots
A pinch of sea salt, flaky salt, or a drizzle of dark chocolate after setting
Instructions
Prepare pan
Line a rimmed baking sheet or 9x13-inch pan with parchment paper. Set aside.Mix dry ingredients
In a large bowl, combine the crispy rice cereal, crushed pretzels, and peanuts. If using any optional add-ins (like dried fruit), add them now.Melt chocolate
Place white chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until melted and smooth.Combine
Pour the melted white chocolate over the dry mixture. Using a spatula, gently fold and stir until everything is evenly coated.Set
Spread the mixture onto the prepared pan in an even layer. For a faster set, place in the refrigerator for 15–20 minutes, or let sit at room temperature until firm.Break & serve
Once fully set, lift the parchment paper out of the pan. Break the slab into rustic, uneven pieces. Store in an airtight container at room temperature for up to 5 days.
Tips & Variations
Chocolate swap: Use milk or dark chocolate chips instead of white chocolate for a richer flavor.
Gluten-free option: Use gluten-free pretzels and ensure your cereal is certified gluten-free.
Less sweet: Reduce the chocolate by ¼ and add a pinch of flaky salt on top before it sets.
Add color: Stir in a handful of colorful sprinkles with the dry ingredients for a festive look.
Perfect for gifting, parties, or a quick homemade treat any day of the week.
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