1 cup semi-sweet chocolate chips
4 tablespoons unsalted butter, melted
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9x9-inch glass baking dish with a bit of butter or nonstick spray so the marshmallow doesn’t cling too hard to the corners.
Dump the entire jar of marshmallow fluff into the center of the baking dish. Use a spatula to scrape every bit from the jar, then gently spread the fluff into an even layer that reaches all the way to the edges. It will be sticky and a little stubborn—that’s just fine.
Sprinkle the mini pretzels over the top of the marshmallow fluff in an even layer. Use your hand to gently press them down so they nestle into the fluff but still sit mostly on top; this gives you a nice salty crunch later.
Scatter the chocolate chips evenly over the pretzel layer, making sure you get some in all the corners so every scoop has a little chocolate in it.
Drizzle the melted butter slowly and evenly over the entire surface. Try to hit as much of the pretzels and chocolate as you can; the butter helps everything toast up and meld together into a caramelized, crunchy topping.
Place the baking dish on the middle rack of the preheated oven and bake for 15–20 minutes, or until the edges of the marshmallow fluff are deeply golden and puffed, the chocolate is melted, and the pretzels smell toasty. Keep a close eye during the last few minutes so the marshmallow browns but does not burn.
