Oreo Rice Krispie Treats Recipe

Originally published February 2021 — updated with new photos and an improved recipe.

There’s something irresistibly nostalgic about Rice Krispie treats. Like classic M&M versions, these Oreo Rice Krispie treats are a fast, no-bake dessert you can make in under 20 minutes. They’re soft, chewy and loaded with crunchy Oreo pieces and melty white chocolate chips. For extra chew, a splash of sweetened condensed milk keeps the texture soft and tender.

This recipe is ideal for bake sales, after-school snacks, or anytime you want a quick, crowd-pleasing sweet treat. The brown butter adds a subtle caramel note that pairs perfectly with the cookies-and-cream flavor.

Recipe testing and notes

This version is adapted from a tried-and-true Rice Krispie base. The main adjustment here is the optional use of sweetened condensed milk to keep the bars extra soft and slightly chewier. If you prefer the classic texture, you can omit the condensed milk — the treats will still be delicious.

Ingredients (simple and accessible)

• Marshmallows: regular or mini marshmallows both work. Use a fresh bag for best results; stale marshmallows can make the bars tough.
• Oreo cookies: standard Oreos are used here, but you can swap in flavored or seasonal Oreos for variety.
• Rice Krispies cereal: store-brand rice cereal is fine — the results will be the same.
• White chocolate chips: I love the contrast they add, but you can substitute milk or semi‑sweet chips or omit them if you prefer.
• Sweetened condensed milk (optional): a small amount keeps the treats extra soft and slightly caramelized; omit if you don’t have it.

How to make Oreo Rice Krispie treats

Step 1: Line an 8×8 inch pan with parchment paper and set aside.

Step 2: In a large saucepan set over medium-low heat, melt the butter and cook until it foams and the milk solids turn golden brown, stirring occasionally. Remove from heat as soon as the solids are browned and fragrant.

Step 3: Add the marshmallows, sweetened condensed milk (if using), salt and vanilla. Stir over low heat until the marshmallows are melted and the mixture is smooth.

Step 4: Turn off the heat and immediately add the rice cereal. Stir quickly with a rubber spatula until the cereal is evenly coated with the marshmallow mixture.

Step 5: Fold in the white chocolate chips and chopped Oreo cookies until just combined. Try to keep a few larger cookie chunks for texture.

Step 6: Transfer the mixture to the prepared pan and press gently with a greased spatula to even the top. Avoid packing too tightly so the bars stay light and chewy. Let the pan rest at room temperature for 30–60 minutes, then lift out the parchment and slice into bars.

Expert tips and tricks

• Crushing Oreos: For best texture, pulse cookies in a food processor until you have a mix of fine crumbs and chunkier pieces. Alternatively, seal cookies in a zip-top bag and crush with a rolling pin.
• Work fast: Once the cereal meets the marshmallow mixture, you’ll need to stir and press into the pan quickly before it sets.
• Fresh marshmallows: Avoid stale marshmallows — fresh marshmallows melt smoothly and yield soft, chewy bars.
• Scaling up: To make a larger batch, double the recipe and bake in a 9×13 inch pan.
• Brown butter alternative: If you prefer, skip browning and simply melt the butter, then proceed with the recipe — the treats will still taste great.

Made this recipe?

Please leave a rating and a short review below. Tag @alpineella on social media if you share your bake — I love seeing your takes on the recipe!

Thank you!

Ella

Rice Krispie Treats with Oreos

Cookies-and-cream Rice Krispie treats made with brown butter, chopped Oreos and white chocolate chips. An easy, no-bake dessert perfect for gatherings.

Equipment

• 8×8 inch baking pan

Ingredients

• ½ stick (56 g) unsalted butter
• 4 cups (135 g) rice krispie cereal
• 10 oz (283 g) marshmallows
• ½ teaspoon kosher salt
• ¼ teaspoon vanilla extract
• ¼ cup (76 g) sweetened condensed milk (optional)
• 10 Oreos, chopped
• ¾ cup (135 g) white chocolate chips

Instructions

1. Line an 8×8 inch pan with parchment paper and set aside.
2. Melt butter in a large saucepan over medium-low heat. Cook until the butter foams and brown bits form on the bottom, creating brown butter. Remove from heat when fragrant.
3. Add marshmallows, sweetened condensed milk (if using), salt and vanilla. Stir until the marshmallows fully melt and the mixture is smooth.
4. Turn off the heat and add the rice cereal. Mix quickly with a rubber spatula until the cereal is evenly coated.
5. Fold in chopped Oreos and white chocolate chips until just combined.
6. Transfer to the prepared pan and press gently with a greased spatula — do not compact the mixture. Let cool at room temperature for 30–60 minutes, then cut into 16 bars.

Notes