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Prep Time:
20 mins
Cook Time:
5 mins
Stand Time:
30 mins
Total Time:
55 mins
Servings:
12
Yield:
1 9 x 13 pan (about 24 treats)
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There’s no easier or more comforting dessert than a buttery, gooey Rice Krispie treat. In this recipe, crushed chocolate and cream cookies are folded into to the mix, adding even more texture and flavor in each bite. Take care not to over-mix once you add the cookies—that’s key to getting the dreamiest ribbons (and ultimate gooeyness) throughout!
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30 chocolate creme sandwich cookies (such as Oreos®)
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1/2 cup salted butter
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1 (16-ounce) bag mini marshmallows
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1 (13-ounce) jar marshmallow cream, divided
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1/2 teaspoon vanilla extract
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6 cups crisp rice cereal (such as Rice Krispies®)
Directions
Gather all ingredients. Grease a 9 x 13 inch pan with nonstick spray.
Allrecipes / Christine Ma
Place the cookies in a resealable bag and use a rolling pin to coarsely crush them–the goal is to end up with mostly larger, bite-sized pieces and less powdery bits (some is ok).
Allrecipes / Christine Ma
Melt butter in a large pot over medium heat. Add mini marshmallows and 1/2 the marshmallow cream. Reduce heat to medium-low, and stir well with a silicone spatula to melt the marshmallows and combine the mixture evenly. Stir in vanilla extract.
Allrecipes / Christine Ma
Remove mixture from the heat. Add cereal and the powdery portion of the crushed cookies, and stir well to combine. Add larger crushed cookie pieces, and mix to combine.
Allrecipes / Christine Ma
Dollop about half of the remaining marshmallow cream over the surface of the mixture, and fold a few times to partially incorporate it. Dollop the rest of the marshmallow cream over the surface, and fold a few more times to partially incorporate it. There should be visible streaks of marshmallow cream throughout the mixture.
Allrecipes / Christine Ma
Pour mixture into the prepared pan, and use a spatula to push it into an even layer and compress it slightly.
Allrecipes / Christine Ma
Let the pan sit at room temperature to firm up, 30 minutes to 1 hour, before slicing and serving. Store the pan tightly wrapped in plastic wrap at room temperature. They’re gooiest in the first 24 hours, but will keep well for up to 5 days.
Allrecipes / Christine Ma
I Made It
Nutrition Facts (per serving)
713
Calories
27g
Fat
117g
Carbs
6g
Protein
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Nutrition Facts
Servings Per Recipe
12
Calories
713
% Daily Value *
Total Fat
27g
34%
Saturated Fat
11g
55%
Cholesterol
20mg
7%
Sodium
426mg
19%
Total Carbohydrate
117g
43%
Dietary Fiber
2g
6%
Total Sugars
66g
Protein
6g
12%
Vitamin C
9mg
10%
Calcium
21mg
2%
Iron
9mg
48%
Potassium
154mg
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
