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.