White Chocolate Oreo Rice Krispies
These White Chocolate Oreo Rice Krispies are insanely good. Super easy to make with a punch of flavor, these will quickly become one of your favorite treats to whip up!
Servings: 12 large slices
Ingredients
For the Rice Krispies:
- 1 cup salted butter
- 21 oz mini marshmallows 2 10.5 ounce bags
- 1 tbsp vanilla extract
- ½ tsp salt
- 8 cups Rice Krispies
- 20 Oreos, roughly chopped about 2 cups
Topping:
- ½ cup white chocolate chips
- 8 Oreos, roughly chopped about 1 cup
Instructions
For the Rice Krispies:
- Line a 9×13 pan with parchment paper. Lightly mist with nonstick cooking spray and set aside. In a large pot melt your butter. Once melted, continually stir until the butter just begins to brown. The butter should foam up twice and then begin to give off almost a nutty aroma. Immediately remove from heat so the butter does not burn.
- Immediately stir in the vanilla extract. The hot mixture will bubble up, so continue to stir an additional thirty seconds until the sizzling subsides. Add in salt.
- Add in one bag or half of your marshmallows and mix until almost completely melted before adding the remaining. Stir until all of the marshmallows are entirely combined and melted. At this point, add in the Rice Krispies, 2 cups at a time, and lightly stir until combined. Continue to add the Rice Krispies until everything is evenly combined. Add in 2 cups of roughly chopped Oreos and use a spatula to fold in until combined.
- Pour the mixture into the 9×13 pan. Lightly wet your hands and gently push into the pan to the edges. You don't want to crush it, so be gentle but firm enough to press it into the pan.
For the topping:
- Add ½ cup white chocolate chips to a heat proof bowl. Microwave for 15 second intervals, stirring with a clean metal spoon in between, and repeat until completely melted. Once it's ready, set aside for 3 minutes to chill down to room temperature. Using a spoon, drizzle white chocolate onto the treats. Immediately sprinkle 1 cup of Oreos on top, cut and enjoy!
Notes
** I like to cut this dessert into 12 large slices, but feel free to cut them smaller to feed a crowd!