Cookies and Cream Rice Krispie (Print-Friendly Version)
Crispy rice treats swirled with marshmallows and crushed cookies for a quick, crowd-favorite dessert.
# Ingredients:
01 -
5 tablespoons salted butter
02 -
4 cups mini marshmallows
03 -
1 teaspoon vanilla extract
04 -
½ tablespoon maple syrup
05 -
1½ cups crushed Oreo cookies
06 -
5 cups rice krispie cereal
# Steps:
01 -
In a large pot over medium-low heat, melt the salted butter. Add the mini marshmallows, vanilla extract, and maple syrup. Stir continuously until fully combined and melted. Reduce the heat to low.
02 -
Crush Oreo cookies with your hands directly over the pot and add them to the marshmallow mixture. Mix thoroughly.
03 -
Stir in the rice krispie cereal and mix well to ensure the ingredients are evenly distributed. Turn off the heat.
04 -
Line a 9-inch square baking dish with parchment paper. Spread the mixture evenly into the dish and press it down gently to fill the corners without overpacking.
05 -
Refrigerate the prepared dish for at least 10 minutes or up to 24 hours. Slice and serve once cooled.
# Notes:
01 -
For a vegan option, substitute salted butter with vegan butter.
02 -
If using marshmallow fluff, replace 4 cups of mini marshmallows with 2½ cups of fluff.
03 -
Store in the refrigerator for up to 6 days.