• 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)
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Grease a 9×13” baking pan lightly with butter and set aside.
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Place your Oreo cookies in a large Ziploc bag and use a rolling pin to break into pieces. Set aside.
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Melt butter in large pot over medium-low heat.
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Add 10 oz (5 cups/285g) of your mini marshmallows and cook, stirring frequently, until just melted.
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Stir in vanilla extract then add cereal and stir until combined.
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Add remaining 5 oz (2 ½ cups/140g) mini marshmallows and broken Oreos and stir briefly until just-combined.
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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).
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Allow to cool completely before cutting and serving. Cut and Enjoy!
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