Description
These Oreo rice crispy treats combine gooey marshmallows, crunchy cereal, and chunks of Oreo cookies for the ultimate no-bake dessert. They’re quick to whip up, endlessly versatile, and loved by both kids and adults.
Ingredients
Scale
- 6 tablespoons salted butter
- 16 ounces mini marshmallows
- ½ teaspoon vanilla extract
- 6 cups rice cereal
- 15–18 Oreo cookies, roughly chopped
- Optional: extra crushed Oreos or melted chocolate for topping
Instructions
- Line a 9×13 pan with parchment paper or lightly butter it.
- Melt butter in a large pot over low heat.
- Add marshmallows and stir until completely melted and smooth.
- Stir in vanilla.
- Fold in rice cereal until evenly coated.
- Gently mix in crushed Oreos.
- Press mixture into prepared pan with a buttered spatula or wax paper—don’t press too firmly.
- Let cool for 30 minutes before slicing into squares.
Notes
- Use fresh marshmallows for the best texture.
- Don’t over-crush the Oreos—larger chunks add better flavor and texture.
- For extra indulgence, drizzle with melted chocolate before cooling.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop, No-Bake
- Cuisine: American
Nutrition
- Serving Size: 12–16
- Calories: 230
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg