Cookies and Cream Rice Krispies

These are the most perfect Cookies and Cream Rice Krispies filled with chopped Oreo cookies and white chocolate chips.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 351kcal

Author Whitney Wright

Ingredients

1/2 cup unsalted butter
10 cups mini marshmallows divided
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
6 cups Rice Krispies cereal
15 Oreo cookies chopped, about 2 cups worth
1/3 cups white chocolate chips

US Customary - Metric

Instructions

Line a 9"x9" or 9”x13” inch pan with foil, spray with cooking spray, set aside. (I used a 9x9 inch pan and the mixture barely fit into the pan, and made really thick-bakery style- Rice Krispies treats). The mixture will fit wonderfully in a 9x13 inch pan, so just use what you have!
In a large pot over medium-low heat, melt the butter. Once melted add 6 cups of the marshmallows. Once the marshmallows have just melted, stir in the salt and vanilla.
Remove the pot from the heat, stir in the Rice Krispies cereal, chopped Oreo cookies, and white chocolate chips. Mix until the cereal is coated in the marshmallow mixture.
Stir in the remaining 4 cups of mini mallows.
Spoon the cereal mixture into the lined pan. Press the mixture into the pan (don’t press too hard...you don’t want it *too* compact).
Let set for 30-60 minutes. When ready to serve, lift the foil from the pan and cut into squares. Store at room temperature, covered or in an airtight container for 3-5 days.

Notes

Make Ahead: Cookies ‘n cream Rice Krispies should stay soft for a few days, so you can easily make them a day or two ahead of time before you plan to serve them.

Storing: Store leftover Oreo Rice Krispies treats at room temperature, either in the pan wrapped with plastic wrap or in an airtight container, for 3-5 days. Do not store them in the fridge, as they will get hard.

Freezing: Rice Krispies treats do not freeze well. Thankfully, they’re quick and easy to make!

Nutrition