Cookies and Cream Krispy Treats
There’s something timeless about a pan of crispy treats cooling on the counter. They’re simple, familiar, and comforting—just like the ones we grew up on. These Cookies and Cream Krispy Treats take that old-fashioned favorite and dress it up with crushed Oreos and melty white chocolate for a dessert that feels both nostalgic and special.
This is the kind of recipe you make when you want something homemade without turning the oven on. Perfect for potlucks, movie nights, holidays, or just because the day needs a little sweetness.
Why You’ll Love This Recipe
- No-bake and ready in minutes
- Made with simple pantry ingredients
- Soft, chewy, and loaded with Oreo pieces
- Perfect for make-ahead desserts
- Kid-friendly and crowd-pleasing
Tips for Perfect Krispy Treats
- Lightly butter your spatula or hands to prevent sticking
- Press gently—packing too firmly makes them hard
- Chop Oreos roughly for better texture
- Let cool fully before slicing for clean edges
Variations You Can Try
- Extra chocolate: Drizzle melted white or dark chocolate over the top
- Holiday version: Use seasonal Oreo flavors
- Mini treats: Press into a smaller pan for thicker bars
Storage Instructions
Store Cookies and Cream Krispy Treats in an airtight container at room temperature for up to 3 days. For best texture, avoid refrigeration.
Frequently Asked Questions
Can I make these ahead of time?
Yes! These are perfect for making a day in advance and storing covered at room temperature.
Can I use regular marshmallows?
You can—use about 4 cups of large marshmallows instead of minis.
Why are my treats hard?
Overheating the marshmallows or pressing too firmly into the pan can cause stiffness. Gentle heat and a light touch make all the difference.
Notes
- Melt the butter and marshmallows slowly over low heat. Rushing this step or using high heat can make the treats hard once they cool.
- Remove the pot from heat before stirring in the cereal, Oreos, and white chocolate. The residual warmth is enough to coat everything without scorching or seizing.
- Work quickly while the mixture is warm, but press gently into the pan. Packing it down too firmly results in dense, tough bars.
- For best texture, let the treats cool completely at room temperature. Refrigeration causes them to firm up and lose that soft, chewy bite.
- These treats are excellent for making ahead. Prepare up to 24 hours in advance, cover tightly, and cut just before serving for the cleanest slices.
- They freeze well. Wrap individual squares tightly and freeze for up to 6 weeks. Thaw at room temperature for 30–45 minutes. Avoid microwaving.
- If treats turn hard, the marshmallows were likely overheated or pressed too firmly.
If they’re sticky, humidity or improper storage is usually the cause.
If they’re crumbly, the mixture may have cooled too much before pressing or contained too much cereal.
Cookies and Cream Krispy Treats
Ingredients
Method
- In a large pot over low heat, melt the butter. Add the mini marshmallows and stir constantly until completely melted and smooth.
- Don’t rush this step—low heat keeps the marshmallows soft and creamy instead of stiff.
- Remove the pot from heat. Gently fold in the puffed rice cereal and 12 chopped Oreos, stirring until evenly coated.
- Immediately stir in the white chocolate chips. The residual heat will melt them just enough to spread through the mixture without scorching.
- Press the mixture into a greased 9×13 baking dish. Sprinkle the remaining 6 chopped Oreos evenly over the top and gently press them in.
- Let the treats cool at room temperature for about 30 minutes, then cut into squares and serve.
Notes
- Use low heat when melting the butter and marshmallows. High heat makes the mixture stiff and can cause the treats to turn hard once cooled. Slow and steady wins here.
- Remove from heat before adding cereal. This keeps the rice crisp instead of crushed or soggy.
- Work quickly once the marshmallows are melted. The mixture firms up fast, so have your cereal, Oreos, and white chocolate ready to go.
- Stir in white chocolate off heat only. Residual warmth is enough to melt it gently without scorching or separating.
- Do not over-press into the pan. Light pressure keeps the treats soft and chewy. Packed bars = hard bars.
- Let cool at room temperature. Refrigeration makes them too firm and dulls the flavor.
- For clean cuts, lightly butter your knife or wipe it between slices.
- Best texture is day one, but they still taste great for up to 3 days when stored airtight.
