Cookies n’ Cream Rice Krispie Treats

If you are looking for the perfect twist on a nostalgic classic, look no further. These Oreo Rice Krispie Treats take the gooey, marshmallowy goodness of the original and elevate it with the bold, chocolatey crunch of everyone’s favorite sandwich cookie. It’s a simple, no-bake dessert that feels like a major upgrade, making it a guaranteed hit for bake sales, parties, or just a late-night kitchen raid.

What sets this version apart is the incredible texture. By combining finely crushed cookie pieces with larger chunks, you get that iconic “Cookies and Cream” flavor in every single bite. The extra butter and a generous amount of mini marshmallows ensure these stay soft and stretchy, avoiding that dreaded “brick-like” texture some store-bought treats have.

Why You’ll Love This Recipe

• No-Bake Ease: No need to turn on the oven; these come together quickly on the stovetop.

• Texture Heaven: A perfect balance of crispy cereal, soft marshmallow, and crunchy Oreo bits.

• Crowd Pleaser: From kids to adults, no one can resist the chocolate-and-vanilla combo.

• Customizable: You can easily swap in different Oreo flavors or seasonal marshmallows to keep it fresh.

Ingredients

• 8 tbsp Butter (approx. 113g)
• 16 oz Mini Marshmallows (approx. 454g)
• 5 cups Rice Krispie Cereal (approx. 140g)
• 2 cups Crushed Oreos (approx. 225g)

Instructions

1. Prep the Pan: Generously grease a 9×13 baking dish with butter to ensure the treats don’t stick.

2. Crush the Cookies: Place your Oreos in a food processor and pulse until you have a mix of fine crumbs and small chunks.

3. Melt the Base: In a large pot or Dutch oven, melt the 8 tablespoons of butter over low heat.

4. Add Marshmallows: Pour in the 16 oz of mini marshmallows. Stir constantly until they are completely melted and smooth.

5. Mix in Solids: Remove the pot from the heat. Fold in the Rice Krispie cereal and the crushed Oreos until everything is evenly coated in the marshmallow mixture.

6. Set the Treats: Transfer the mixture into your prepared pan. Using a greased spatula, gently press the mixture into an even layer. Do not pack it down too hard, or the treats will become tough.

7. Top it Off: Sprinkle a few extra Oreo crumbs on top and press them in lightly.

8. Cool and Cut: Allow the treats to cool completely at room temperature for at least 10 minutes before slicing into squares.

Tips for Success

• Low and Slow: Always melt your marshmallows over low heat. High heat can crystallize the sugar, leading to hard, crunchy treats instead of soft ones.

• Don’t Over-Compress: When pressing the mixture into the pan, use a light touch. Keeping the cereal loose allows for those satisfying marshmallow “pulls”.

• Fresh Marshmallows: Use a fresh, unopened bag of marshmallows for the best melt and texture.

Storage and Freshness

• Room Temperature: Store these in an airtight container at room temperature for up to 5 days.

• Keep it Airtight: To maintain that soft texture, place a piece of parchment paper between layers to prevent sticking.

• Avoid the Fridge: Refrigerating Rice Krispie treats can make them hard and take away that signature chewiness.

My favorite baking pans, flavor extracts, food colorings, dessert packaging and tons of other items I use to bake with is linked for you in my Amazon Storefront!