These Oreo Rice Krispie Treats are an elevated take on the classic. They’re studded with chopped Oreo cookies, use extra marshmallows for a gooey texture, and finish with a white chocolate drizzle for the perfect cookies-and-cream combination.
Oreo Lover’s Treat
Oreos are often called “milk’s favorite cookie,” and for many people they’re a go-to packaged cookie. The cookies-and-cream flavor is hard to beat, and Oreos pair beautifully with other desserts. If you enjoy incorporating Oreos into treats, these rice krispie bars are an easy and delicious way to do it.
Why You’ll Love this Recipe
This version of rice krispie treats stands out because:
- It uses extra butter and marshmallows for an ultra-soft, gooey texture.
- It’s finished with a white chocolate drizzle and extra chopped Oreos for visual appeal and extra crunch.
Adding melted chocolate takes these treats from simple to special without much extra effort. The steps are straightforward and the result is impressive.
How to Make Oreo Rice Krispie Treats
Begin by coarsely chopping the Oreos needed for the mixture and the topping; keep these portions separate. Lightly spray a 9×13-inch pan and set it aside.
*Full ingredient amounts and step-by-step instructions are included in the recipe card below.
- In a very large bowl, toss together the rice cereal, the chopped Oreos designated for the treats, and half of the mini marshmallows (about 3 cups).
- In a large nonstick pan over medium-low heat, melt the butter with the remaining mini marshmallows and the salt, stirring frequently until the mixture is just melted and smooth. Keep the heat low to prevent scorching.
- Remove the pan from the heat and pour the marshmallow-butter mixture over the cereal mixture. Stir until everything is evenly coated.
- Transfer the mixture to the prepared 9×13-inch pan and spread it into an even layer.
- OPTIONAL: Use a sheet of wax paper and a small rolling pin (or your hands) to gently press the mixture into the pan to create an even surface. Press only enough so the bars hold together—over-compressing will make them dense.
White Chocolate Drizzle and Oreo Topping
To finish the bars, melt white chocolate chips and optionally thin with a little neutral oil so the chocolate drizzles smoothly.
- Place the white chocolate chips and a small amount of oil (if using) in a heatproof bowl. Microwave at half power in 20-second intervals, stirring between each interval, until fully melted and smooth. Alternatively, melt over a double boiler.
- Transfer the melted chocolate to a small sandwich bag and snip off a corner, or use a piping bag, then drizzle the chocolate evenly over the top of the bars.
- Immediately sprinkle with the reserved chopped Oreos so they adhere to the warm chocolate. Allow the chocolate to set before cutting into squares—you can speed this up by chilling the pan in the refrigerator for 15 minutes.
Serving and Storage
Let the chocolate set completely before slicing. For quicker setting, place the pan in the fridge for about 15 minutes. Store leftovers tightly covered with foil or plastic wrap, or in an airtight container, at room temperature for up to 3 days.
These bars come together quickly and are ideal when you need a fast yet impressive treat. The combination of gooey marshmallow, crunchy Oreos, and creamy white chocolate is hard to resist.
Tips for Success
- Melt the butter and marshmallows over low heat and stir constantly to avoid burning. High heat can cause the mixture to become grainy or firm.
- Don’t over-press the mixture into the pan. Press just enough so the bars hold together when cut; overworking them makes the texture too dense.
- If you prefer a smoother texture with no visible marshmallow chunks, melt all the marshmallows with the butter rather than setting some aside.
Oreo Rice Krispie Treats
Ingredients
Treats:
- 6 cups (160 g) Rice Krispies cereal (about 6 ounces)
- 20 Oreo cookies, coarsely chopped
- 20 ounces (566 g) mini marshmallows (two 10-oz bags)
- 1/2 cup (113 g) butter (1 stick), unsalted or salted
- 1/4 tsp salt
Topping:
- 1/2 cup (85 g) white chocolate chips
- 1/4 cup (59 ml) oil, optional, for thinning (canola/vegetable/coconut)
- 6 Oreo cookies, coarsely chopped (for topping)
Instructions
- Roughly chop the Oreos for the mixture and the topping; keep them separate. Lightly grease a 9×13-inch pan and set aside.
- In a very large bowl, combine the rice cereal, chopped Oreos for the treats, and half of the mini marshmallows (about 3 cups). Stir to combine.
- Melt the butter and salt with the remaining marshmallows in a large nonstick pan over medium-low heat, stirring often until melted.
- Remove from heat and pour the marshmallow mixture over the cereal mixture. Stir until evenly coated.
- Transfer the mixture to the prepared pan and spread into an even layer. Optionally, use wax paper and a small rolling pin or your hands to gently flatten the top—remove the wax paper immediately to avoid sticking.
- Place the white chocolate chips and optional oil in a heat-safe bowl and microwave at half power in 20-second intervals, stirring between each, until smooth. Alternatively, melt over a double boiler.
- Put the melted white chocolate in a sandwich bag, cut off a small corner, and drizzle over the bars. Immediately sprinkle the chopped Oreos for the topping so they stick to the chocolate. Allow the chocolate to set before slicing; chilling for 15 minutes speeds this up.
Notes
- Store tightly covered in the pan or in an airtight container for up to 3 days.
*Originally published 9/20/2012. Post updated September 2023.
