Video
Cookies & Cream Rice Crispy Treats
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.
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.
