Cookies and Cream Rice Krispie Treats

Recipe adapted from Annie’s Eats

Hello everyone! I am certainly well aware that it has been 3 (three!) weeks since my last post, and I honestly apologize. We spent a long weekend visiting some of our best friends in South Carolina, and ever since we got back life has been nothing but crazy. I decided that in order for me to keep my sanity I needed to take a little break from both baking and blogging, and I am starting to feel refreshed again! My other problem has been a decreased appetite that has been keeping baked goods as one of the last things on my mind (I know, I’m shocked too). That seems to be slowly improving, so hopefully I will be baking more soon!

I also feel the need to mention that life’s craziness doesn’t show signs of letting up soon, so while I am hoping to post more often than once every three weeks, it won’t be back to twice weekly posts until probably August. I do hope you’ll stick around, because I have some fantastic recipes to share with you…starting with this one!

Derek requested Rice Krispie bars last summer when I started the blog, but I felt they were too “boring” to post about. When I saw these bars in Annie’s archives I jumped at the chance to make them.

Confession: These were the first Rice Krispie Bars I have ever made. Ever.

They are a dessert I could usually care less about. These, however, have changed my thinking. Cookies and cream anything ranks way up there with chocolate and peanut butter for me, and these certainly don’t disappoint. Annie added some bittersweet chocolate to the bars, but I preferred them without. While I think these would be great without any topping, that’s what puts them over the edge. Derek likes his Rice Krispie bars huge, so I made a full batch pressed into an 8×8 inch pan. If you like them smaller or are feeding a crowd you could easily use a 9×13 inch pan instead. Enjoy!

Cookies and Cream Rice Krispie Treats
Printer Friendly

5 Tbsp butter
1 (10 oz) bag mini marshmallows
6 cups Rice Krispies
2 cups coarsely chopped Oreos
1 cup finely chopped Oreos
1 ¼ cups white chocolate chips

Melt butter in a large saucepan over medium high heat. Once butter is melted add marshmallows and stir until combined. Remove pan from heat and gently stir in Rice Krispies and coarsely chopped Oreos. Mixture will be thick. Press into a greased 8×8 inch pan (for thicker bars) or 9×13 inch pan (for thinner bars).

Cut bars into squares once they have completely cooled. Place chocolate chips into a glass bowl and set on top of a small pot of boiling water to create a double boiler. Stir chocolate frequently until melted and smooth. Dip the top of each bar into the white chocolate and then immediately into the finely crushed oreos. Set aside and let chocolate set before eating.