Oreo Rice Krispie Treats

BySarah
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Oreo Rice Krispies are the no-bake treat you didn’t know you needed. They’re chewy, sweet, crunchy, and packed with cookies-and-cream goodness – and the recipe comes together in just about 30 minutes.

Oreo Rice Krispies pieces on tray.

Whenever I make these for gatherings or holidays, they disappear faster than anything else on the dessert table. And if you’re a fan of my Cake Mix Chocolate Chip Cookie Bars, then you’re going to love these too.

Oreo Rice Krispies pieces on tray, overhead shot.

Why You’ll Love This Recipe

  • They’re quick and easy to make with minimal ingredients.
  • You don’t need to turn on the oven.
  • The texture is soft and chewy with crunchy Oreo bits in every bite.
  • A drizzle of white chocolate makes them look bakery-worthy.
  • They’re always a hit with both kids and adults.

Ingredients

Oreo Rice Krispies ingredients, labeled, overhead shot.
  • Unsalted Butter: Adds rich flavor and keeps the bars soft. Using unsalted gives you control over the final saltiness.
  • Mini Marshmallows: The base that binds everything together and gives that iconic chewy texture. A few extra unmelted marshmallows are stirred in at the end for added gooey pockets.
  • Vanilla Extract: Adds warmth and rounds out the sweetness of the marshmallows and Oreos.
  • Rice Krispies Cereal: Gives that signature crunch and holds everything together in bar form.
  • Crushed Oreo Cookies: Adds cream-filled chocolate cookie bits in every bite. Using part of the Oreos inside the mix and part on top gives them great texture and flavor.
  • White Chocolate: Drizzled on top for sweetness and a pretty finish – it complements the Oreos perfectly.
  • Salt: Balances all the sweetness and makes the flavor pop.
  • Non-Stick Cooking Spray: Keeps the bars from sticking to the foil and ensures easy cleanup when slicing and serving.

Substitutions and Additions

  • Marshmallows: Regular-size marshmallows work if that’s what you have – just measure by weight.
  • Cereal: Swap in Cocoa Krispies for extra chocolate flavor.
  • Oreos: Try Golden Oreos or seasonal varieties for a twist.
  • White Chocolate: Use milk or dark chocolate instead, or skip it altogether for a less sweet version.

Step by Step Instructions

9 x 13 inch baking pan lined with aluminum foil, overhead shot.

Prep Your Pan

Line a 9×13-inch pan with foil, making sure it hangs slightly over the edges for easy lifting later. Spray the foil generously with nonstick cooking spray. Set the pan aside so it’s ready to go once the mixture comes together – you’ll want to move quickly once the cereal is mixed in.

Melted butter in pot, overhead.

Melt the Butter

In a large pot, melt the butter over medium-low heat. Stir occasionally as it melts, and avoid letting it brown. The goal is gentle heat to keep everything smooth and soft later on.

Add Flavor

Once the butter is fully melted, stir in the vanilla extract and salt. This helps the flavor distribute evenly before you add in the sticky ingredients.

Oreo Rice Krispies marshmallows in pot, overhead shot.

Melt the Marshmallows

Add 1½ bags of mini marshmallows to the pot. Stir constantly with a silicone spatula or wooden spoon until the marshmallows are fully melted and smooth. Avoid overheating – too much heat will make your bars hard and dry instead of soft and chewy. Keep the heat low and take your time.

Oreo Rice Krispies marshmallows and Oreo pieces in pot, overhead shot.

Mix in the Good Stuff

Take the pot off the heat. Add the remaining ½ bag of mini marshmallows and 1½ cups of the crushed Oreos. Stir to gently combine.

Oreo Rice Krispies batter of marshmallows, Rice Krispies, and Oreo pieces mixed in pot, overhead shot.

Add the Cereal

Pour in all of the Rice Krispies cereal and stir until everything is well combined. Keep folding from the bottom to make sure no dry bits are hiding.

Orea Rice Krispies mixture in foil-lined baking pan, overhead shot.
Orea Rice Krispies mixture in foil-lined baking pan, flattened, overhead shot.

Press Into Pan

Transfer the mixture into the prepared pan. Use a greased spatula (lightly buttered) to press it down evenly. Work fairly quickly here, before it starts to cool.

Cool and Set

Let the bars cool completely at room temperature. This helps them firm up so they’re easy to slice.

Melt the White Chocolate

Microwave the white chocolate in a heatproof bowl in 20 – 30 second bursts, stirring in between, until smooth. Once it’s smooth and pourable, it’s ready to drizzle.

Finish With Toppings

Remove the bars from the pan by lifting the foil edges, then set them on a cutting board. Drizzle the white chocolate over the top in zig-zag motions. While the chocolate is still soft, sprinkle the remaining ½ cup of crushed Oreos over the top so they stick. Let the chocolate fully set before slicing into bars and serving.

Tips and Notes

  • Don’t crank up the heat when melting the marshmallows – low and slow keeps them soft and gooey.
  • Lightly butter your spatula to prevent sticking when pressing the mixture into the pan.
  • Use a serrated knife to cut the bars cleanly once set.

Serving Suggestions

  • Serve at parties or potlucks as a crowd-pleasing treat.
  • Cut into small squares and add to cookie platters for variety.
  • Pair with milk for the ultimate cookies-and-cream snack.

Storage and Reheating Instructions

  • Store bars in an airtight container at room temperature for up to 3 days.
  • Do not refrigerate – they can become hard and lose that chewy texture.
  • If making ahead, wait to drizzle chocolate and sprinkle Oreos until just before serving for the best texture.
Oreo Rice Krispies pieces on tray.

Oreo Rice Krispie Treats

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Dessert
Cuisine American
Servings 15 servings

Ingredients
  

  • ½ cup unsalted butter (1 stick)
  • 2 (10 oz) bags mini marshmallows
  • 1 tsp vanilla
  • ¼ tsp salt
  • 6 cups Rice Krispies cereal
  • 2 cups crushed Oreo cookies about 25 cookies – divided
  • ½ cup white chocolate

Instructions
 

  • Line a 9×13-inch pan with foil and coat with nonstick spray. Set aside so it’s ready when the mixture comes together quickly.
  • In a large pot over medium-low heat, melt the butter. Keep it low so it doesn’t brown or scorch.
  • Stir in the vanilla and salt once the butter is melted. This helps distribute the flavor before adding the marshmallows.
  • Add 1½ bags of the marshmallows to the pot. Stir constantly until they’re completely melted and smooth.
  • Take the pot off the heat. Add the remaining ½ bag of mini marshmallows and 1½ cups of the crushed Oreos. Stir to gently combine.
  • Pour in the Rice Krispies and stir until everything is evenly coated. Work fairly quickly before it cools.
  • Transfer the mixture into the prepared pan. Use a greased spatula (lightly buttered) to press it down evenly.
  • Let the bars cool completely at room temperature.
  • Microwave the white chocolate in a heatproof bowl in 20 – 30 second bursts, stirring in between, until smooth.
  • Drizzle the melted white chocolate over the bars, then sprinkle with the remaining crushed Oreos. Let everything set before slicing.
  • Store at room temperature in an airtight container for up to 3 days.

Notes

    • Avoid Overheating Marshmallows: Don’t crank up the heat when melting the marshmallows – low and slow keeps them soft and gooey.
    • Grease Your Tools First: Lightly butter your spatula to prevent sticking when pressing the mixture into the pan.
    • Cut Cleanly with the Right Knife: Use a serrated knife to cut the bars cleanly once set.
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