Cookies and Cream Rice Krispie Treats
Ingredients
- 30 chocolate creme sandwich cookies
- 1/2 cup salted butter
- 1 (16-ounce) bag mini marshmallows
- 1 (13-ounce) jar marshmallow cream
- 1/2 teaspoon vanilla extract
- 6 cups crisp rice cereal
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Instructions
- Gather all ingredients. Grease a 9 x 13 inch pan with nonstick spray.
- 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).
- 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.
- 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.
- 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.
- Pour mixture into the prepared pan, and use a spatula to push it into an even layer and compress it slightly.
- 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.
Source
Original recipe: View Original