Cookies and Cream Rice Krispie Treats
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These cookies and cream rice krispie treats are a hit at my house. They have large chunks of Oreo’s throughout them along with pieces of white chocolate. They’re buttery, marshmallowy and have the perfect cookies and cream flavor.
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Cookies and Cream! I think I say this about everything, but it’s one of my favorites. From these cookies and cream rice krispie treats to these cookies and cream brownies and this cookies and cream bread pudding, I’m happy to eat anything that’s cookies and cream.
What I like most about these rice krispie treats? It’s definitely how tender they are. I added extra marshmallow and didn’t pack the rice krispies treats down super hard. They were perfect! The bonus was the delicious bits of Oreos in these.
I almost forgot to mention that I added white chocolate. It really helps with the whole cookies and “cream” part of the rice krispies treats.
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Reasons You’ll Love This Recipe
Quick and Easy – This recipe is SO easy and people rave about them. It does take a few more minutes to chop up the Oreos and white chocolate than it would to make regular rice Krispies treats but it’s worth it.
No Bake – Everyone loves a dessert that doesn’t need to be baked especially when it means you’ll get to enjoy the treats sooner!
Versatile – There are so many different flavors of Oreos and chocolate/chocolate chip combinations that can be used in this recipe.
Ingredients
See the recipe card at the bottom of the post for all ingredients and quantities.
- Butter – Salted butter adds the saltiness that these rice Krispie treats need! If you’re using unsalted butter, add about ¼ teaspoon of butter in when melting the butter.
- Marshmallows – You can use regular or mini marshmallows for this recipe.
- Oreos – I used regular Oreos, but any flavors and even doubled stuffed will work.
- White Chocolate – I used Ghirardelli White Chocolate Baking Bar for my recipe, but any white chocolate will work.
- Rice Krispies Cereal – I’ve tried a couple of generic rice cereal brands but I always come back to the name brand. It’s airy, crunchy, and tastes like you’ve come to expect from rice krispies treats.
Substitutions and Variations
- Use a 9×9-inch or 11×7-inch baking pan for thicker rice krispies treats.
- You can use the fruity mini marshmallows instead of the regular mini marshmallows. You can also use the regular sized marshmallows, but they come in a larger bag than 10 ounces so keep that in mind.
- You can substitute the regular Oreos, for any flavor or even double stuf Oreos for extra sweetness. I’ve made this many times with store-brand sandwich cookies too and they still taste incredible.
- Use regular semi-sweet chocolate, milk chocolate, dark chocolate, or any variety of chocolate chips as a substitute for the white chocolate.
- Add an additional ½ cup of extra mini marshmallows when you add in the cereal, cookies, and chocolate to get whole mini marshmallows in the finished treats.
NOTE: This recipe has not been tested with other substitutions or variations
How to make Cookies and Cream Rice Krispies Treats
Prep Work: Line a 9×13 baking pan with foil or parchment paper. You can clip the parchment paper to the sides of the pan with binder clips. Grease the foil/parchment paper with nonstick cooking spray.
Step 1: Add the rice Krispie cereal, chopped oreos, and chopped white chocolate to a medium bowl.
Step 2: Melt the butter in a large saucepan. Once melted, add the marshmallows and stir until smooth. Stir in the vanilla extract.
Step 3: Dump in the bowl of cereal, cookies, and chocolate and stir until the marshmallow mixture coats everything.
Step 4: Scoop the rice Krispies treats into the prepared pan and press. If you gently press, you’ll have a more tender rice Krispies treat and if you firmly press the treats in, they’ll be firm.
Tips for Success
Don’t chop your Oreos up too fine, it will make yur treats turn gray unless you’re going for a Halloween treat, I would avoid that.
To melt the butter quicker, slice the butter up and scatter it in the saucepan.
Use a piece of wax paper or parchment paper sprayed with nonstick cooking spray to press the treats down into the pan. This will prevent the marshmallows from sticking and pulling back up when you pull the wax paper away.
Keep mixing the butter and marshmallows while they’re melting to prevent anything from browning.
How to Store
Store your cookies and cream rice krispie treats covered in plastic wrap or in an airtight container at room temperature for up to a week.
I don’t recommend freezing these rice krispie treats since they’ll become an unpleasant texture and will no longer have the marshmallow gooeyness to them.
This “cookies & cream rice crispy treats” post was originally posted July 29th, 2014 and has since been updated with new photos and with tips and tricks.
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Cookies & Cream Rice Krispie Treats
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Ingredients
- 6 tablespoons salted butter
- 10 ounce mini marshmallows
- 1 teaspoon vanilla extract
- 16 Oreos coarsely chopped
- 4 ½ cups rice krispies cereal
- 4 ounces white chocolate chopped
Instructions
- Line a 9×13 baking dish with parchment paper or aluminum foil. Use binder clips to keep the sides of the parchment paper in place, if needed. Spray the parchment paper/foil with nonstick cooking spray and set aside.
- In a large saucepan, add the butter. Place over medium heat and let the butter melt.
- Once the butter is completely melted, add in the marshmallows and stir until they’re melted and there are no lumps.
- Stir in the vanilla extract until combined.
- Add the chopped Oreos, chopped white chocolate and rice krispies cereal. Stir until everything is evenly covered with the marshmallow mixture.
- Scoop the rice krispies mixture into the prepared 9×13 baking pan.
- Lightly spray a piece of wax paper or parchment paper with nonstick cooking spray. Place it on top of the rice Krispies mixture and gently press down. If you press hard, you’ll have a firmer rice Krispies treat.
- Let the treats cool before cutting into them.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
Hope you enjoy them! They are so tasty!
I have a crazy question…. I want to make these to add to the dessert table for my sons graduation. But for the sake of time, and my sanity, I’d like to prep them weeks in advance, if possible. Can these be frozen you think?
Yes, they can be frozen. Just know the texture will vary a bit once you go and thaw them from being frozen.