Asiya posted this Cookies and Cream Rice Krispies recipe a while back, and I had filed it away in my mental “must-make” file. I first made the recipe, adapting it to use regular marshmallows, several months ago to mind-blowing results. Since then, I’ve made it a number of times, each time better than the last. This is a wonderful recipe to whip up in a jiffy, and it’s also one that kids enjoy helping out with 🙂
Cookies ‘n Cream Rice Krispie Treats
Yield: 1 Large Tray
- 4 tablespoons unsalted butter
- 20 chocolate sandwich cookies (12 coarsely chopped for filling, 8 coarsely chopped or ground for topping)
- 6 cups Rice Krispies cereal
- 1 (200-250 gram) package marshmallows
- ½ to 1 cup (according to preference) white chocolate chips
Depending on how thick or thin you prefer your rice krispie treats, set aside a greased 9”x13” or 8”x11” baking dish.
In a large bowl, combine cookies for filling and cereal.
In a large nonstick vessel, melt the butter over medium low heat. Add marshmallows and melt completely. Slowly add the melted marshmallows to the cereal and mix completely. Transfer to greased baking dish and spread out the mixture evenly. Lightly press down.
In a double broiler, melt the white chocolate chips. Spread melted chocolate over the rice krispies evenly. Lightly press the remaining chocolate sandwich cookies over the melted chocolate. Refrigerate for a few minutes, to harden the chocolate.
Cut into squares and serve.
Can be kept at room temperature.