No-Bake Marshmallow-Chip Clusters

No-bake marshmallow chip clusters are the Rice Krispie treat’s wilder cousin, with crunchy pretzels, salty roasted peanuts, sweet raisins, and a cup of chocolate chips bound together with melted marshmallows and butter. The salty-sweet combo is the whole point, and the ratios here strike it just right.

The split marshmallow trick matters. Three and a quarter cups melt into the binding goo, but the remaining whole marshmallows go in only after the mixture cools slightly so they stay intact. You get pillowy unmelted bites alongside the sticky binding, plus chocolate chips that don’t fully melt either.

Work fast once the marshmallow mixture cools. The whole thing sets up in about ten minutes, and trying to shape clusters from cold sticky goo turns into a wrestling match.

Kitchen Tips

• Spray hands with cooking spray before shaping to keep mixture from gluing to your fingers
• Use waxed paper or parchment, not foil. The clusters will stick to foil.
• Chill 30 minutes minimum to set fully before stacking or storing them in containers
• Store in an airtight container at room temperature. The fridge turns them too hard.
• They keep about 3 days but get sticky on day four

Variations

• Sub salted pretzels for unsalted to boost the salty edge
• Swap raisins for dried cranberries or chopped dried cherries for tart contrast
• Use white chocolate chips for a sweeter, paler cluster