Ingredients
Scale
- 5 tablespoons (70g) salted butter
- 4 ½ cups (225g) miniature marshmallows
- 1 teaspoon (5ml) pure vanilla extract
- ⅛ teaspoon salt
- ½ cup (50g) crushed oreos (about 4-5 oreo cookies)
- 3 ½ cups (105g) crispy rice cereal
- ½ cup (25g) extra mini marshmallows
- 6 oz (170g) pure white chocolate
- ¼ cup (25g) crushed oreos (reserve 2 teaspoon for topping)
- 2 oreos broken in pieces for topping
Instructions
- Line an 8×8-inch square metal baking pan with parchment paper on all sides and set aside.
- In a large nonstick skillet or saucepan, melt the butter over medium-low heat, stirring occasionally until fully melted.
- Reduce the heat to low, then add the marshmallows, stirring until they melt completely and the mixture is smooth.
- Stir in the vanilla extract and salt, followed by the crushed Oreos, then add the rice cereal and mix until well combined. Fold in the extra marshmallows quickly.
- Transfer the mixture to the prepared pan and gently pat down with a lightly oiled spatula or hands, avoiding too much compression.
- Let the mixture cool at room temperature until fully set.
- For the topping, melt white chocolate gently, either in the microwave or using a double boiler until smooth, then mix in crushed Oreos. Spread over the treats and top with reserved crumbs and broken Oreo pieces.
- Once set, lift the treats from the pan using the parchment and cut into squares. Store in an airtight container.
Notes
For extra flavor, consider adding more crushed Oreos to the mix.
Use fresh marshmallows for the best texture and taste.
Avoid refrigerating for too long as it hardens the treats instead of keeping them chewy.
Nutrition
- Serving Size: 1 treat
- Calories: 200
- Sugar: 15g
- Sodium: 105mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.