Oreo Rice Krispie Treats

These Oreo Rice Krispie Treats are a step up from the original. They’re loaded with chunks of Oreo cookies, extra marshmallows, and a white chocolate drizzle for the ultimate cookies and cream combo.

Author Amber Brady

Prep Time 20

Cook Time 10

Total Time 30

Yields servings

Ingredients

Treats:

6 cups (160 g) Rice Krispies cereal, about 6 ounces of cereal
20 Oreo cookies, coarsely chopped
20 ounces (566 g) mini marshmallows, (two 10oz bags)
½ cup (113 g) butter, (1 stick) unsalted or salted
¼ tsp salt

Topping:

½ cup (85 g) white chocolate chips
¼ cup (59 ml) oil, optional, for thinning (canola/vegetable/coconut)
6 Oreo cookies, coarsely chopped

Instructions

Roughly chop the Oreos needed for the treats and topping. Keep separate and set aside. Lightly grease a 9×13-inch pan with cooking spray. Set aside.
In an extra large bowl, combine the rice cereal, chopped Oreos (for the treats), and half of a 10-oz bag of mini marshmallows (about 3 cups). Stir/toss the ingredients together.
Melt the butter and salt with the remaining mini marshmallows in a large non-stick pan over medium-low heat, stirring frequently until just melted.
Remove from heat and immediately pour over the cereal mixture. Stir until evenly coated.
Empty the Oreo Rice Krispies into the prepared pan and spread into an even layer. OPTIONAL: Use wax paper and a mini rolling pin, or your hands, to flatten the top. (NOTE: Remove wax paper immediately after flattening or it may stick to the treats.)
Place the white chocolate chips and oil (optional, to help melt the chocolate) in a heat-safe bowl. Microwave at half power in 20 second increments, stirring in-between each interval, until fully melted and smooth.
Place the melted white chocolate into a sandwich bag and cut off the corner. Drizzle the chocolate over the top of the rice krispie treats.
Immediately sprinkle with the chopped Oreos (for the topping) to help them stick to the chocolate while it’s still soft. Allow the chocolate to set before cutting into squares and serving. You can speed this up by throwing the pan in the fridge for 15 minutes.

Notes

Tightly cover any leftovers in the pan with foil or plastic wrap. Alternately store in an airtight container for up to 3 days.

Nutrition