• 15 Oreo cookies • 6 Tablespoons salted butter plus additional for greasing pan (85g + additional) • 15 oz mini marshmallows divided (7 ½ cups/425g) • 1 teaspoon vanilla extract • 6 cups crisped rice cereal (175g)

Grease a 9×13” baking pan lightly with butter and set aside.

Place your Oreo cookies in a large Ziploc bag and use a rolling pin to break into pieces. Set aside. 

Melt butter in large pot over medium-low heat.

Add 10 oz (5 cups/285g) of your mini marshmallows and cook, stirring frequently, until just melted.

Stir in vanilla extract then add cereal and stir until combined.

Add remaining 5 oz (2 ½ cups/140g) mini marshmallows and broken Oreos and stir briefly until just-combined.

Immediately pour into baking pan and smooth the top with a spatula (do not firmly press the cereal into the pan or it will make the treats tough).

Allow to cool completely before cutting and serving. Cut and Enjoy!