Description
These Cookies & Cream Rice Crispy Treats combine the classic gooey marshmallow and crispy cereal base with delicious crushed Oreo cookies and a smooth white chocolate topping for an irresistible twist on a beloved snack. Perfectly chewy with a hint of cookies and cream flavor, these treats are quick to make and ideal for sharing at parties or enjoying as a sweet snack.
Ingredients
Main Mixture
- 5 tbsp (70g) salted butter
- 4 ½ cups (225g) miniature marshmallows
- 1 teaspoon (5ml) pure vanilla extract
- ⅛ tsp 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 tsp for topping)
- 2 Oreos (broken in pieces for topping)
Instructions
- Prepare the Pan: Line an 8×8-inch square metal baking pan with parchment paper on all sides and set aside. This will make it easy to remove the treats once set.
- Melt Butter: Place butter into a large nonstick skillet, saucepan, or Dutch oven over medium-low heat. Stir occasionally until the butter is completely melted, ensuring even melting without burning.
- Melt Marshmallows: Reduce heat to low. Add the miniature marshmallows and stir continuously until they are fully melted and the mixture is smooth. Be patient and keep the heat low to prevent sugar from cooking too quickly, which would make the treats hard. The mixture might look separated initially but will blend smoothly as marshmallows melt.
- Add Flavorings and Mix-ins: Stir in vanilla extract and salt into the melted marshmallow mixture. Quickly add the crushed Oreos and then fold in the crispy rice cereal. Sprinkle the extra mini marshmallows over the mixture and fold them in swiftly; they’ll melt slightly from the heat, adding extra gooey texture.
- Transfer Mixture: Immediately transfer the mixture to the prepared pan. Use a lightly oiled silicone spatula or lightly oiled hands to gently pat the mixture evenly into the pan. Avoid compressing too tightly to maintain a good texture.
- Cool and Set: Set the pan aside and allow the treats to cool completely at room temperature until fully set and firm.
- Prepare Topping: Melt the white chocolate gently using the double boiler method or microwave at 50% power in 20-second bursts to avoid burning. Stir frequently until smooth. Stir in the ¼ cup crushed Oreos. Spread this white chocolate Oreo mixture evenly over the set rice crispy treats.
- Decorate and Finish: Sprinkle the reserved 2 teaspoons of crushed Oreo crumbs along with the broken Oreo pieces over the white chocolate topping. Let the topping set in a cool place or refrigerate for only 5 minutes to set the chocolate without hardening the entire treat too much.
- Cut and Store: Use the parchment paper overhang to lift the treats onto a cutting board. Cut into squares with a sharp knife. Store in an airtight container at room temperature for up to 5 days.
Notes
- Use low heat when melting marshmallows to avoid hardening the treats.
- Do not over-press the mixture in the pan to keep the treats light and chewy.
- White chocolate is best melted in a double boiler to prevent burning.
- Refrigerate the treats only briefly to set the white chocolate topping, as longer refrigeration will make the treats hard.
- Store the treats at room temperature in an airtight container to maintain texture and freshness.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Stovetop
- Cuisine: American
