Cookies & Cream Rice Crispy Treats

Elevate your rice krispies treats and take them to a whole new level with this Cookies & Cream Rice Crispy Treats recipe that has Oreo cookies mixed right in and a delicious cookies and cream layer on top. They are soft and gooey but also crisp at the same time. Milky white chocolate with crushed Oreos makes them extra special and nostalgic, like having your favorite ice cream shop flavor combined with classic rice krispie treats.

WHY THIS RECIPE WORKS

• Not too sweet - unlike packaged Rice Krispies Treats, these are not too sweet. The balance of salted butter, sweet marshmallow and added salt helps to keep everything in check so it is not cloying.
• Gooey texture - I love how homemade crispy rice treats have a looser texture so they are more gooey instead of stiff. Follow my tips below to ensure you get the perfect texture!
• Easy to make - you only need a few ingredients to make these and they are ready in less than 10 minutes. It's also a great recipe to make with kids if you choose to use the microwave instead of the stovetop.
• No bake recipe - rice crispy treats are a no-bake dessert so I love making these during the Summer on days when it's too hot to turn on the oven.
• Oreo cookie pieces - there are pieces of crushed Oreo cookies mixed right in. You can use any type of cream-filled chocolate sandwich cookies for this recipe.
• Cookies and cream chocolate - to make these extra special, there's a layer of Oreo white chocolate on top.

INGREDIENTS FOR COOKIES & CREAM RICE CRISPY TREATS

• Butter - I use salted butter. Marshmallows are very sweet and without salted butter, these treats can lack complexity. The saltiness really makes it taste more rich and balances the sweetness. If you only have unsalted butter, you can still make them and increase the amount of added salt by ⅛ teaspoon.
• Marshmallows - regular large marshmallows or mini marshmallows both work well.
• Crispy rice cereal - you can use any puffed rice cereal such as Rice Krispies or any generic brand.
• Pure vanilla extract - vanilla is essential to create the Cookies and Cream flavor profiles! I like this Madagascar Bourbon Vanilla extract.
• Oreo cookies - you can use any cream-filled chocolate sandwich cookies, but Oreos are the obvious option. You just need to crush them up in your hands or place them in a resealable bag and bash them up with the bottom of a heavy pan, rolling pin or wine bottle.
• White chocolate chips - pure white chocolate forms the creamy top layer on these rice crispy treats.

STEP BY STEP INSTRUCTIONS

• STEP 1). Melt butter. Place butter into a large nonstick skillet, saucepan or Dutch oven over medium-low heat. Stir occasionally until butter is completely melted.
• STEP 2). Mix in marshmallows. Reduce heat to low, add marshmallows and stir until they are completely melted and the mixture is smooth. Be patient and keep the heat on low with frequent stirring. It will take some time for the marshmallows to melt down fully, but avoid increasing the heat or it will cook the sugars and the final rice crispy treats will turn out too hard. It will look odd and separated at first, but once fully melted, the butter and the marshmallow will blend together smoothly. See my video at the top of the recipe card for visuals.
• STEP 3). Mix in vanilla and cookies. Stir in vanilla extract and salt, then quickly stir in crushed Oreos. Add the rice cereal stir until ingredients are combined, then sprinkle over the extra marshmallows and fold them in quickly. They will just melt slightly from the warmth of the mixture.
• STEP 4). Transfer to pan. Immediately transfer mixture to prepared pan and use a lightly oiled silicone spatula or lightly oiled hands to gently pat it down evenly into pan (avoid packing too tightly or compressing it).
• STEP 5). Cool. Set the pan aside and let it cool completely at room temperature until set.
• STEP 6). Add topping. Once set, melt white chocolate gently in the microwave at 50% power or in a heatproof bowl set over a saucepot with an inch of very gently simmering water (a double boiler). Stir frequently until completely melted and smooth, then stir in crushed Oreos. Immediately spread it out over the rice crispy treats and then sprinkle reserved crumbs and broken Oreo pieces on top. Let set in a cool place or refrigerate JUST FOR 5 minutes to set the white chocolate. Do not refrigerate for longer as it will make the treats hard instead of chewy.
• STEP 7). Slice. Use the parchment overhang to lift the treats onto a cutting board and use a sharp knife to cut into squares. Store in an airtight container at room temperature for up to 5 days.

EXPERT TIPS

• Use salted butter for richness and to balance the sweetness of the marshmallow cream. It makes a difference!
• Use fresh ingredients. Make sure your rice krispies or other crispy rice cereal and marshmallows are fresh for best results. Stale cereal and stale marshmallows will make the treats hard and won't melt as smoothly.
• Use pure white chocolate. White chocolate composition changes quickly as it ages and old white chocolate or lower quality chocolate will not melt smoothly. I always use these pure white chocolate callets that have a high cocoa butter content for smooth melting. If yours is stiff after you melt it, stir in 1-2 teaspoon of neutral oil until it smooths out.
• Use low heat. The goal is to melt the marshmallows and not cook them. If you over-heat the marshmallow and butter mixture, it will start to caramelize the sugar in the marshmallow and make the final Rice Crispy Treats too hard and brittle. If you have a gas stove, then make sure it is on low and patiently let them melt gently.
• Use the microwave. Sometimes I find the microwave works best to melt the marshmallows and butter since there is no direct heat. Use 50% power and stir every 30 seconds until it is smooth.
• Don't pack it down too firmly. Be gentle as you spread the rice mixture into the lined pan since the more tightly you pack it in, the harder the rice crispy treats will be once they are set.
• Store at room temperature. Rice crispy treats keep best at room temperature in an airtight container. Refrigeration will make the marshmallow very firm and they will be hard.
• Use pure white chocolate which is made with pure cocoa butter for the best creamy taste and smooth melting. You can also chop up a white chocolate bar.

RECIPE FAQ

STORAGE AND FREEZING

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Video

Cookies & Cream Rice Crispy Treats

Christina Marsigliese

Rice Krispies treats are easy to make, fun for the kids and serve as a perfect no-bake treat to make any time of the year. Take them to a whole new level with this Cookies & Cream Rice Crispy Treats recipe that has Oreo cookies mixed right in and a delicious cookies and cream layer on top. 

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Set Time 20 minutes mins

Servings 16 squares

Ingredients

  

Rice Crispy Treats:

• 5 tablespoon (70g) salted butter
• 4 ½ cups (225g) miniature marshmallows
• 1 teaspoon (5ml) pure vanilla extract
• ⅛ teaspoon salt
• ½ cup (50g) crushed Oreos (about 4-5 Oreo cookies)
• 3 ½ cups (105g) crispy rice cereal
• ½ cup (25g) extra mini marshmallows

Topping:

• 6 oz (170g) pure white chocolate
• ¼ cup (25g) crushed Oreos (reserve 2 teaspoon for topping)
• 2 Oreos broken in pieces for topping

Instructions

 

• Line an 8x8-inch square metal baking pan with parchment paper on all sides and set aside.
• Place butter into a large nonstick skillet, saucepan or Dutch oven over medium-low heat. Stir occasionally until butter is completely melted.
• Reduce heat to low, add marshmallows and stir until they are completely melted and the mixture is smooth. Be patient and keep the heat on low with frequent stirring. It will take some time for the marshmallows to melt down fully, but avoid increasing the heat or it will cook the sugars and the final rice crispy treats will turn out too hard. It will look odd and separated at first, but once fully melted, the butter and the marshmallow will blend together smoothly. See my video at the top of the recipe card for visuals.
• Stir in vanilla extract and salt, then quickly stir in crushed Oreos. Add the rice cereal stir until ingredients are combined, then sprinkle over the extra marshmallows and fold them in quickly. They will just melt slightly from the warmth of the mixture.
• Immediately transfer mixture to prepared pan and use a lightly oiled silicone spatula or lightly oiled hands to gently pat it down evenly into pan (avoid packing too tightly or compressing it).
• Set the pan aside and let it cool completely at room temperature until set.
• Make the topping. Once set, melt white chocolate gently in the microwave at 50% power in 20 second bursts or in a heatproof bowl set over a saucepot with an inch of very gently simmering water (a double boiler). For white chocolate, I do recommend the double boiler method since it is more prone to burning. Stir frequently until completely melted and smooth, then stir in crushed Oreos. Immediately spread it out over the rice crispy treats and then sprinkle reserved crumbs and broken Oreo pieces on top. Let set in a cool place or refrigerate JUST FOR 5 minutes to set the white chocolate. Do not refrigerate for longer as it will make the treats hard instead of chewy.
• Use the parchment overhang to lift the treats onto a cutting board and use a sharp knife to cut into squares. Store in an airtight container at room temperature for up to 5 days.