Picture this: The last school bell rings, you grab your oversized Jansport backpack and head outside to the bus pickup line. It’s summer (so it’s damn hot), the windows are down, and every time you move your legs on the brown leather seat, your sweat residue follows.
You’re playing clap games and Would you Rather with your friends to pass the time, when suddenly, you grab a Rice Krispie treat from inside your backpack and mouths drop. Maybe you saved it from lunch, or you packed an extra just in case – and life is pure bliss.
I rode the bus enough times (especially while on dance team to football games) to know snacks are what make the bus rides. If you bring enough to share, forget it, you’re the most popular kid in school.
To recreate these nostalgic childhood experiences, I decided to make this dessert 2.0. I wanted to keep the integrity of this dessert with ooey gooey marshmallows, but thought about getting creative with the add-ins.
My favorite add-ins:
Oreos – this was 100% a favorite childhood snack of mine, but my parents rarely bought them. I can still hear my mom saying, “We have fruit!” I typically indulged when I visited friend’s houses, but now as an adult, I can buy them whenever I want. It almost feels wrong. We all need a little chocolate.
Almond butter – if you’ve made some of my other recipes, you’ll know I am obsessed with almond butter and will choose it any day over peanut butter. It’s nutty, rich, smooth, creamy and it’s the perfect pairing with the Oreos.
Other ideas – if these don’t float your boat, you could try your favorite cereal (Lucky Charms, Captain Crunch, etc.), sprinkles, mini-M&M’s, or whatever you like!
This recipe is simple – and family friendly – but timing is really everything.
Here are a few tips that I highly recommend you read before starting the process:
Butter – get the good stuff like Kerrygold. There’s a science to it, besides tasting better, but just trust me on this one. Also be sure to get salted butter since you will not be adding additional salt into the recipe!
Mini marshmallows – buy the small ones, not the regular sized. The mini’s melt at a quicker speed, on par for the directions of this recipe.
Don’t over-mix – this justifies my marshmallow argument above. The big ones melt too slow, and therefore more you mix, the more susceptible you are to producing a hard/dense product. Be gentle when mixing the marshmallows, butter, and cereal as you don’t want to completely crush the Rice Krispies.
Use parchment paper – do not skip out on this! This makes for an easy clean-up. Trust me.
Set-time – the dessert needs to set for an hour total. If your space allows, let the rice krispie treats set in the freezer for 20-30 minutes and the rest of the time at room temperature undisturbed.
Equipment needed:
Food processor or gallon-sized baggie
Dutch oven
Parchment paper
7 X 10 baking dish
Sharp knife
Oreo Rice Krispie Treats
Take a ride down memory lane and enjoy these original Rice Krispie treats with my favorite add-in's, Oreos and almond butter! A nostalgic snack even the adults can enjoy, and the kids of course.
Line and grease a 7 X10 inch pan (9 X 13 could work too) with parchment paper.
In a Dutch oven, melt butter on low-medium heat stirring constantly, until browned with a nutty aroma. Do not burn!
Add marshmallows and melt while stirring occasionally to prevent any burning. Remove from heat.
Gently fold in cereal and Oreos until mixture is fully coated.
Add melted spoonfuls of almond butter. Fold a few times until streaks are formed.
Spoon mixture into pan working somewhat quickly and gently press into an even layer with a greased spoon or spatula. Do not press too hard to prevent a dense treat!*
Set dish into the freezer for 20-30 minute. Remove and set at room temperature for 30 minutes undisturbed.*
Used a greased knife to cut treats evenly, and enjoy!
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