Ingredients:

  • 6 cups (160g) Crispy Rice Cereal
  • 10 oz (285g) Mini Marshmallows, divided
  • 1/2 cup (115g) Unsalted Butter
  • 26 Original Oreo Cookies, roughly chopped
  • 1 tsp Pure Vanilla Extract
  • 1/4 tsp Fine Sea Salt
  • 2 Oreo Cookies, finely crushed (for topping)

Instructions:

  1. Line your 9x9 inch pan with parchment paper, leaving an inch of overhang on the sides.
  2. Take your 26 Oreos and chop them roughly. You want some pieces to be half a cookie and some to be smaller shards.
  3. In your large pot over low heat, melt the 1/2 cup of butter. Wait until it begins to sizzle and foam.
  4. Add about 8 oz of the marshmallows to the butter. Stir constantly until they are a velvety, smooth liquid.
  5. Stir in the vanilla extract and sea salt.
  6. Remove the pot from the heat. Quickly dump in the 6 cups of cereal and the remaining 2 oz of mini marshmallows.
  7. Gently fold the chopped Oreos into the mixture. Stir until the cereal is evenly coated and the cookies are marbled through.
  8. Transfer the mix to your prepared pan. Use the back of a buttered spoon to push it into the corners. Do not pack it down hard or the bars will be tough.
  9. Sprinkle the 2 finely crushed Oreos over the top, pressing them in slightly so they stick.
  10. Let the bars sit at room temperature for at least 30 minutes until firm to the touch and easy to lift.