Name: Cookies and Cream Rice Krispie Treats
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 12 servings
Ingredients: 30 chocolate creme sandwich cookies (such as Oreos®); 1/2 cup salted butter; 1 (16-ounce) bag mini marshmallows; 1 (13-ounce) jar marshmallow cream, divided; 1/2 teaspoons vanilla extract; 6 cups crisp rice cereal (such as Rice Krispies®)

Ingredients

30 chocolate creme sandwich cookies (such as Oreos®)
1/2 cup salted butter
1 (16-ounce) bag mini marshmallows
1 (13-ounce) jar marshmallow cream, divided
1/2 teaspoons vanilla extract
6 cups crisp rice cereal (such as Rice Krispies®)

Instructions

Step 1

Gather all ingredients. Grease a 9 x 13 inch pan with nonstick spray.
Step 2

Place the cookies in a resealable bag and use a rolling pin to coarsely crush them-the goal is to end up with mostly larger, bite-sized pieces and less powdery bits (some is ok).
Step 3

Melt butter in a large pot over medium heat. Add mini marshmallows and 1/2 the marshmallow cream. Reduce heat to medium-low, and stir well with a silicone spatula to melt the marshmallows and combine the mixture evenly. Stir in vanilla extract.
Step 4

Remove mixture from the heat. Add cereal and the powdery portion of the crushed cookies, and stir well to combine. Add larger crushed cookie pieces, and mix to combine.
Step 5

Dollop about half of the remaining marshmallow cream over the surface of the mixture, and fold a few times to partially incorporate it. Dollop the rest of the marshmallow cream over the surface, and fold a few more times to partially incorporate it. There should be visible streaks of marshmallow cream throughout the mixture.
Step 6

Pour mixture into the prepared pan, and use a spatula to push it into an even layer and compress it slightly.
Step 7

Let the pan sit at room temperature to firm up, 30 minutes to 1 hour, before slicing and serving. Store the pan tightly wrapped in plastic wrap at room temperature. They're gooiest in the first 24 hours, but will keep well for up to 5 days.

Enjoy your meal!