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Stack of Oreo Rice Krispie Treats packed with crispy cereal, gooey marshmallows, and coarse chunks of Oreos on white parchment paper.

The Ultimate Thick & Chewy Oreo Rice Krispie Treats

Oreo Rice Krispie Treats are an irresistible, no-bake dessert featuring thick, chewy squares loaded with gooey melted marshmallows, crispy cereal, and coarse chunks of dark chocolate sandwich cookies. Quick, easy, and incredibly delicious!
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 9 squares
Course: Dessert, Snack
Cuisine: American
Calories: 295
Ingredients Equipment Method Notes

Ingredients
  

Primary Ingredients
  • 6 cups (160g) crisped rice cereal Standard, unflavored rice cereal.
  • 16 oz (450g) mini white marshmallows Divided; keep 2 cups reserved for folding at the end.
  • 1/2 cup (113g) unsalted butter Provides rich flavor and soft texture.
  • 20 dark chocolate Oreo cookies Coarsely chopped.
  • 1 tsp (5ml) vanilla extract Enhances the marshmallow flavor.
  • 1/4 tsp (1g) sea salt Balances the intense sweetness.

Equipment

  • 1 8x8-inch square baking pan Essential for thick, tall bars.
  • 1 Large heavy-bottomed pot Prevents marshmallows from burning.
  • 1 Silicone Spatula Perfect for folding sticky marshmallows.

Method
 

Preparation and Mixing
  1. Line an 8x8-inch square baking pan with white parchment paper, leaving an overhang on the sides. Lightly grease the paper. Coarsely chop the Oreo cookies and set aside.
  2. In a large, heavy-bottomed pot over medium-low heat, melt the unsalted butter. Once bubbling slightly, reduce heat to low and add all but 2 cups of the mini marshmallows.
  3. Stir continuously with a silicone spatula until the marshmallows are completely melted and smooth. Immediately remove from heat. Stir in the vanilla extract and sea salt.
  4. Pour the crisped rice cereal into the pot and gently fold until halfway coated. Add the chopped Oreo cookies and the reserved 2 cups of mini marshmallows, folding gently until everything is evenly incorporated.
  5. Transfer the dense, sticky mixture into the prepared baking pan. Using lightly damp fingers, gently press the mixture into an even layer without packing it down too tightly.
  6. Allow the treats to cool at room temperature for 1 hour. Lift the block out using the parchment overhang, place on a cutting board, and slice into 9 thick squares.

Notes

Tip 1: Do not pack the mixture too tightly into the pan; pressing too hard crushes the cereal and makes the bars dense and tough.
Tip 2: Always melt your marshmallows over low heat to prevent the sugars from crystallizing, which ensures a soft, gooey pull.
Tip 3: Store in an airtight container at room temperature for up to 4 days.