OREO Rice Krispies Treats
This past Sunday, our friends came over for a visit with their 3-year-old and 6-month-old girls. We planned a light lunch since they had dinner plans, and we immediately started brainstorming what we could serve.
Here’s the thing. We have zero experience with toddlers. As in, zero. Our sister and we are two years apart and all of our cousins were born in relatively close proximity to us, so we were all kids at the same time. No one in our family or our husband’s family have had babies. Long story short, we drew a huge blank as to what to serve a 3-year-old, and all we knew was that she’s picky and has no allergies.
In the end, we decided to do cut up veggies and ranch for dipping, pretzels, hot dogs wrapped in crescent rolls (they were a bigger hit with the adults than the toddler!), mac and cheese, and these Rice Krispies treats for something sweet. While we love classic rice krispie treats, we thought adding chopped up Oreos would go over well with the little one. Her eyes lit up! Needless to say, these were a huge hit with everyone, and one was definitely not enough.
We love this recipe for Rice Krispies treats, as it yields huge, bakery-style treats. And really, what dessert is not improved by the addition of Oreo cookies?
Exactly. Trust the 3-year-old.
One year ago: Buttery Honey Beer Bread
Two years ago: Italian Easter Bread
Three years ago: Lemon Poppy Seed Muffins
Four years ago: Easter Egg Sugar Cookies
- Yield: 24 treats
- Prep: 5 minutes
- Cook: 5 minutes
- Total: 10 minutes
Ingredients
- ½ cup ( 113.5 g ) unsalted butter
- 8 cups ( 600 g ) miniature marshmallows
- 10 cups ( 280 g ) Rice Krispies cereal
- 20 Double Stuff Oreo Cookies, coarsely chopped
Method
- Grease a 9×13-inch pan; set aside.
- Melt the butter in a large pot over medium-low heat. Add the marshmallows and stir until completely melted. Reduce the heat to low and stir in the Rice Krispies, then fold in the chopped Oreo cookies.
- Turn the mixture into the prepared pan and press into an even layer. Allow to set at room temperature until firm, 30 minutes to 1 hour. Cut into squares and serve. Store leftovers at room temperature in an airtight container for up to 4 days.
