Cut your peanut butter cups and pretzels into ½ inch segments. Pour into a large bowl with the rice krispies.
In a microwave, melt the peanut butter for 20-30 seconds
Place butter in a large saucepan and melt. Allow the butter to begin to brown, with small brown flakes at the bottom. Add the marshmallows, vanilla and salt and stir until melted, about 3 minutes.
Pour the butter marshmallow mixture over the cereal, and then add melted peanut butter. Fold, but you don’t want to over mix as we still want thick swirls of peanut butter in the mix
Pour into the prepared pan. Using a spatula, gently press down. Don’t press down too hard or they’ll be too compact
Let sit at room temperature for at least two hours then slice
Butter: I use European style butter, like Kerry Gold, in my recipes. This will make your finished bake much creamier and richer.Salt: If you don't have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt.Storage: slice the treats into 16 bars and keep in an air tight container for up to 5 days. I do not recommend freezing these as it will alter the texture. This post was originally published in October 2020 but has been updated with new step by step photos and recipe. My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I have provided a conversion to US cups but please note that I haven't tested the recipe with this method.