The only thing better than a good ol’ classic rice krispie treat is one loaded with cookies. This really is the perfect Oreo rice krispie treats recipe (and it’s so super easy)!
There is nothing quite like a good ol’ rice krispie treat. They rank right up there with sugar cookies for me: I can’t resist them even though my soul is usually craving deep, dark chocolate desserts.
Lately, we’ve become obsessed with adding Oreos every time we make them. I mentioned this on Instagram stories a few weeks ago with a quick note about how I varied this classic rice krispie treat recipe to include Oreos (basic idea: use less cereal).
However, after making several Oreo-filled batches, I realized there were a few more small but significant changes that would really take this Oreo rice krispie treat recipe to the next level.
-butter (yes, you’ll want to brown it and it will be worth all 5 extra minutes of your time)
-marshmallows (we’ve amped up the amount for maximum gooey factor)
-vanilla (don’t leave it out)
-rice krispie cereal (technically I don’t think I’m allowed to refer to it as that but “crisp rice cereal” is just so boring)
-Oreos (I use exactly 24; follow your own moral compass)
The 1/2 ingredient is the pinch of coarse, kosher salt you’ll add with the vanilla. A little smidgeon of salt goes a long way to break up the one-note sweetness of the marshmallows.
How finely to chop/crush the Oreos is up to you. I like substantial pieces of cookies here and there in the rice krispie treats, so I go for more of a coarsely chopped effect. Usually that just means I put all the cookies in a ziploc bag and pound on them with the palm of my hand or a rolling pin until it looks about right.
Because there are about one zillion flavors of Oreos, you can get pretty creative with this recipe. When I use the dark chocolate Oreos in these rice krispie treats, you better believe nobody better stand between me and that pan. We’ve also used peanut butter Oreos AND added a spoonful of peanut butter in with the marshmallows. Wow.
Trader Joe’s Jo Jo cookies work great in this recipe, too. I’ve included weight measures in the recipe below to help out any potential cookie conversions.
This perfect Oreo rice krispie treats recipe is high on the marshmallow to cereal ratio, which is important because adding extra ingredients (like Oreos in this case) can dry out rice krispie treats pretty quickly.
And I don’t know about you, but there is nothing like going in for a much-anticipated ooey gooey rice krispie treat only to take a tentative bite and end up with crackly, crispy shards of crystallized marshmallow and crispy cereal flying everywhere leaving you with a sore palate and a longing heart.
While I highly recommend the amped up marshmallowy goodness in this Oreo version, if you are super loyal to the texture of the classic rice krispie treats recipe and you want slightly less ooey gooey factor, use 16 ounces of marshmallows instead of 20 ounces.
These Oreo rice krispie treats are gloriously chewy and soft with just the right amount of crunch. Considering they can be yours in less than 20 minutes makes them even more endearing.
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Ingredients
- 1/2 cup (1 stick, 4 ounces) butter, softened (I use salted)
- 20 ounces marshmallows, large or mini (see note)
- 1 teaspoon vanilla extract
- Pinch of coarse, kosher salt
- 7 cups (7 ounces) rice krispies (or other brand) cereal
- 20-24 Oreo cookies (about 8-10 ounces), coarsely chopped or crushed
Instructions
- Butter the bottom and sides of a 9X13-inch pan. Set aside.
- In a large saucepan, melt the butter on low or medium-low heat and let it cook until the solids start to turn golden brown and it smells caramelly and fragrant (here’s a browned butter how-to if you’d like a visual), 3-4 minutes.
- Add the marshmallows and cook on low, stirring constantly until mostly melted, a few small lumps here and there are ok. Add the vanilla and salt and stir to combine.
- Remove the pan from the heat and add the rice krispies and Oreos. Stir until evenly combined; scrape up the bottom of the pan really well to make sure to incorporate all the marshmallows.
- Scoop the mixture into the prepared pan and press the mixture into the pan with lightly greased hands (smashing them down too hard will result in firm rice krispie treats – so use a gentle hand if you want them chewy). Let cool before slicing into squares.
Notes
Brown Butter: You certainly don’t have to brown the butter in this recipe, but it adds great flavor.
Marshmallows: 20 ounces of marshmallows translates into about 10 cups of mini marshmallows or 75 large marshmallows. If you like the slightly less gooey texture of the classic rice krispie treats recipe, use 16 ounces of marshmallows instead of 20 ounces.
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Recipe Source: from Mel’s Kitchen Cafe
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