1 ½cupsmini pretzel twists, roughly chopped (plus more for garnish)
1cuphoney roasted mixed nuts,roughly chopped
3cupsrice chex
1 ½cupscorn chex
1 ½cupswheat chex
Instructions
Prepare a 10x15-inch baking dish (also known as a jelly roll pan) or a similar-sized dish by lining it with foil or parchment paper. Give it a light spray of nonstick cooking spray, and then set it aside. Also, if you'd like to make these easier to lift out of the pan, line the pan with aluminum foil and spray that with nonstick spray.
In a Dutch oven or large stockpot, put the butter and melt it over medium heat.
Measure out 4 cups of marshmallows and set them aside. Add the remaining marshmallows into the pot with the melted butter.
Stir the marshmallows constantly until they are completely melted. This should take about 5 minutes.
Remove the pot from the heat and stir in the vanilla extract.
Add the chopped pretzels and chopped nuts to the mixture, stirring to combine.
Next, stir in the rice chex, corn chex, and wheat chex until they are well coated with the rest of the mixture.
Finally, gently fold in the reserved 4 cups of marshmallows.
Transfer the mixture into the prepared baking dish. Press it down gently to fill the pan, but be careful not to press too hard; you want to keep the treats light and airy.
If you'd like, press a pretzel on top of each portion of the treats for added decoration.
Allow the dish to cool at room temperature for 2 hours. Afterward, place it in the refrigerator for at least 1 hour to allow it to set properly.
Once set, slice the treats and serve.
For best results, store any leftovers in the refrigerator. Enjoy!
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
These treats are great at room temperature or cold from the fridge. I find it easier to cut and that they hold their shape better when refrigerated.
Feel free to swap the honey roasted nuts out for a plain version. You can even swap the nut mixture out for whatever nuts you prefer.
These should be stored in an airtight container in the refrigerator for up to a week or in the freezer for up to 3 months.