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Make your favorite childhood treats even better by adding in your favorite cookies! These Oreo Rice Krispie Treats are thick, gooey, and loaded with Oreo cookies for an easy dessert you’ll make time and again.
I don’t care how old you are, I don’t think you ever really grow out of loving a big ooey gooey rice krispie treat.
They’re one of the first things many of us learned how to make as kids. And these days, my girls love helping me make them! Elle has been able to make them all by herself for a few years now.
These oreo rice krispie treats are our newest favorite version. I mean, really we’re just combining two things we all loved most as kids — rice krispie treats and oreo cookie — and turning them into one thing.
Can you really go wrong? Definitely not.
For more of our family’s favorite oreo desserts, check out oreo fluff, oreo pie, and oreo truffles. My friend Julie also has a great oreo mug cake recipe!
How to make oreo rice krispie treats
You’re just a few minutes away from having a pan of gooey oreo rice krispie treats waiting for you.
Ingredients you’ll need
This recipe is a simple twist on my classic rice krispie treats. To make these, you will need:
- ½ cup unsalted butter
- 2 (10-ounce) bag mini marshmallows
- pinch sea salt
- 1 teaspoon pure vanilla extract
- 8 cups Rice Krispies cereal
- 20 chopped Oreo cookies
Whatever you do, don’t skip the salt and vanilla extract in this recipe. They both really enhance the flavor and take the whole recipe up a notch.
We make these oreo rice krispie treats with regular oreos, but you can use any flavor of oreo you like best. Golden oreos, birthday cake oreos, chocolate creme oreos…they’ll all work!
Making these treats
I like to make my oreo rice krispie treats in a 9×9-inch pan. This makes them extra thick, like the type of treats you’d get from a bakery.
I like the pan with parchment or foil and spray with nonstick spray. This will help you be able to lift the cooled treats out of the pan easily later.
In a large pot (I like to use a large dutch oven), melt the butter over low heat. While that melts, measure out 2 cups of the marshmallows and set them aside.
Add the rest of the marshmallows to the melted butter and stir continuously until they are melted.
Take the pan off the heat and stir in the salt and vanilla until the marshmallow mixture is well combined.
Add the cereal. This will be easier if you add it gradually. Once the cereal is well coated, fold in the reserved marshmallows and the oreo cookie pieces.
Pour the mixture into your prepared pan and use a greased spatula or clean hands to gently press the mixture into an even layer. Don’t press too hard! We want these treats to have a nice gooey texture once they cool.
Let the treats cool at room temperature before cutting and enjoying.
Tips and tricks for the best oreo rice krispie treats
- Set aside 2 cups of mini marshmallows to mix in later. Adding some of the marshmallows after the cereal means that you get little pockets of marshmallow goodness throughout your oreo rice krispie treats.
- Spray your spatula or hands with cooking spray. The melted marshmallows make this recipe super sticky! It’ll stick to everything – your spoon, a rubber spatula, and definitely your hands. Lightly spray your spatula or hands with cooking spray before pressing the mixture into the pan to keep it from sticking to you.
- Don’t press the mixture into the pan too hard. We want nice soft rice krispie treats, not ooth-breaking bricks! Using a gentle hand when pressing the mix into the pan will keep them from getting too compact and will keep them nice and gooey even after they cool.
- Use a 13×9-inch pan for thinner treats. This recipe makes big, thick, bakery-style cereal treats. If you want to serve more people or make thinner treats, simply spread the cereal mixture into a 13×9-inch pan instead of the 9×9-inch pan called for in the recipe.
Storage
Oreo rice krispie treats will keep for about a week when stored in an airtight container at room temperature. Because we didn’t pack the mixture in too tightly when making them, they will stay nice and soft for several days.
Frequently asked questions
If you need to make a gluten-free version of this recipe, make sure to use gluten-free oreos and gluten-free crispy rice cereal.
The name-brand Rice Krispies made by Kellogg’s contain malt, which is made from barley, so they are not gluten free. Make sure to find a version that states that it is certified gluten free.
Technically, yes. Wrap each cooled treat in plastic wrap and store them in a zip-top freezer bag in the freezer for up to a month.
But freezing and thawing takes away some of that gooey, soft texture that we love. And this recipe is so quick and easy to whip up, you can really make oreo rice krispie treats any time a craving hits!
More ooey gooey rice krispie treat recipes
If you love rice krispie treats as much as we do, check out some of my other flavor variations on this classic no-bake dessert:
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Line (1) 9×9-inch baking pan with parchment paper or foil and spray with nonstick cooking spray.
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In a large pan, melt butter over low heat. Set aside 2 cups of mini marshmallows. Add the rest of the marshmallows to the pan and stir until they are completely melted. Remove the pan from the heat. Stir in the salt and vanilla extract and mix until incorporated.
½ cup unsalted butter, 2 bags mini marshmallows, pinch sea salt, 1 teaspoon pure vanilla extract
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Gradually add Rice Krispies cereal; stirring until well coated. Fold in the reserved 2 cups of marshmallows and chopped Oreos until thoroughly incorporated.
8 cups Rice Krispies cereal, 20 Oreo cookies
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Using a buttered spatula or clean hands to gently press the mixture into the prepared pan. Don’t push too firmly or you’ll lose a bit of the ooey-gooey factor that we’re looking for. Cool completely at room temperature.
If you prefer thinner rice krispie treats, you can use a 9×13-inch baking pan.
Serving: 1treat, Calories: 311kcal, Carbohydrates: 40g, Protein: 3g, Fat: 16g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.4g, Cholesterol: 27mg, Sodium: 236mg, Potassium: 97mg, Fiber: 1g, Sugar: 14g, Vitamin A: 1971IU, Vitamin C: 16mg, Calcium: 10mg, Iron: 11mg
Nutrition information is automatically calculated, so should only be used as an approximation.
