In a large bowl, place the rice krispies, chips and crushed oreos.
Place butter in a large saucepan and melt. Allow the butter to begin to brown, with small brown flakes at the bottom. Add the marshmallows, vanilla and salt and stir until melted, about 3 minutes
Pour the butter marshmallow mixture over the cereal and fold
Pour into the prepared pan. Using a spatula, gently press down. Don’t press down too hard or they’ll be too compact!
Let sit at room temperature for at least an hour, then slice
Butter: I use European style butter, like Kerry Gold, in my recipes. This will make your finished bake much creamier and richer.Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt.Storage: slice the treats into bars and keep in an air tight container for up to 5 days. I do not recommend freezing these as it will alter the texture.