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+ servings
Overhead shot of 6 rice krispie squares, drizzled with chocolate

Oreo Rice Krispie Treats

Cookies and cream rice krispie treats made with brown butter and stuffed with oreos and white chocolate chips
Course Breakfast
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 24 bars
Calories 217kcal
Author Ella


  • 9x13 inch baking pan


  • 270 grams rice krispie cereal
  • 113 grams unsalted butter
  • 566 grams marshmallows
  • ¾ teaspoon kosher salt
  • ½ teaspoon vanilla extract
  • 18 oreos
  • 100 grams white chocolate chips


  • Line a 9×13 inch pan with parchment paper.
  • 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. 


Calories: 217kcal | Carbohydrates: 38g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 197mg | Potassium: 48mg | Fiber: 1g | Sugar: 21g | Vitamin A: 867IU | Vitamin C: 7mg | Calcium: 13mg | Iron: 4mg