Cookies and Cream Crispy Treats are a fun twist on the classic. The addition of crushed Oreos makes a treat chocolate lovers adore.
When it comes to classic no-bake desserts, you can’t do better than the rice crispy treat. A simple, yet perfect, combination of butter, marshmallows, and, of course, Rice Krispies.
The recipe is perfect as written and it’s a perfect starting point for creativity.
This “cookies and cream” version is one of my favorites to make.
Like the original, it’s easy-to-make, you simply crumble a generous amount of chocolate sandwich cookies and stir them together with the cereal.
Six Tips for Making the Best Rice Krispy Treats
Use Fresh Marshmallows.
For the oooey-gooey crispy treats, use fresh marshmallows. How to tell if they’re fresh? Give them a little squeeze. The best way to ensure your marshmallows are fresh is to pick up a bag at the store. If you’ve got a bag sitting in the pantry, feel one or two before using. If they feel soft and squishy, you’re good. If they’re hard or crunchy, toss them. (Or use them in hot chocolate!)
Mini-marshmallows melt a little faster than their larger counterparts. Since overheating causes crispy treats to turn out hard and brittle, faster melting over low heat is an easy way to ensure the treats turn out soft and chewy.
Use Extra Butter
At some point, probably during the low fat craze of the 1990s, Kellog’s reduced the amount of butter called for in Rice Krispies. This was a mistake. The small amount of butter not only adds flavor, but it also makes for tender bars.
Use a Large Pot
It’s a sticky challenge to pour the melted marshmallows over a bowl of Rice Krispies. It’s easier to add the cereal to the pot of melted marshmallows. To do this, you need one thing: a big pot. A 5-quart pasta pot is perfect for the job.
Use Low Heat
The mantra for making crispy treats: low and slow. Melt the marshmallows over low heat and stir slowly. This prevents the marshmallows and butter from burning–and the low heat keeps the bars nice and soft.
Use Parchment Paper and Cooking Spray
Crispy treats are sticky buggers. To prevent the treats from plastering themselves to the pan, line your pan with two crisscrossed pieces of parchment paper. (For easy removal, cut the paper long enough that there are a few inches overhanging the pan. Then use the excess paper to lift the bars out of the pan.) After lining the pan with parchment, give the paper a light coat of nonstick cooking spray.
And One Tip for Washing Up
It’s normal for some marshmallow and cereal to stick to the pot. After transferring the mixture to the pan, fill the pot with warm water. Let it soak for the bit. The water will dissolve the marshmallow mixture.
If you need to wash the pot right away, fill it with an inch or so of water. Return it to the stove. Heat over medium heat for a few minutes. Empty the pot and scrub lightly.
Cookies and Cream Crispy Treats
- Nonstick cooking spray
- 4 tablespoons butter
- 1 (10 ounce mini-marshmallows) bag
- 5 cups crispy rice cereal
- 16 chocolate sandwich cookies crushed
- Lightly spray an 8-by-8-inch baking pan with nonstick cooking spray. Line the pan with 2 crisscrossed pieces of parchment paper. Leave about a 2-inch overhang on all sides. Spray the parchment lightly with nonstick cooking spray.
- Melt the butter in a large pot over medium-low heat. Add the marshmallows. Stir constantly until the marshmallows are completely melted. Remove pot from heat. Add the cereal and crushed cookies. Stir until combined.
- Press the mixture into the prepared pan.
- Allow the treats to cool in the pan for about 30 minutes before slicing into 9 or 12 bars.