I know I have mentioned before my strong affinity for Rice Krispie treats. I love a big huge rectangular piece of the classic version, but now I am starting to venture out into other variations and of course it is no surprise – I love them all. First there was the black and white version, then the peanut butter crispy bars, and now these. Full of chopped cookies and topped with cookie crumbs, they are sure to be a hit with Oreo-lovers such as myself. They were simple to make and the only thing I might change next time will be to top them with finely chopped Oreos rather than crumbs just for some added texture and because I think it would be more aesthetically pleasing.
Cookies and Cream Rice Krispie Treats
1/2 cup bittersweet chocolate, coarsely chopped
4 tbsp. unsalted butter
10 oz. marshmallows
1 tsp. vanilla extract
6 cups Rice Krispies
20 Oreo cookies, coarsely chopped
4-6 oz. white chocolate, chopped
finely chopped Oreos, for topping
Place bittersweet chocolate in a small microwave safe bowl. Microwave in 30 second intervals, stirring in between, until completely melted. Set aside. Grease a 9×13″ pan.
Melt the butter in a large saucepan over medium heat. Add the marshmallows and stir until melted and well combined. Turn off heat and stir in the melted chocolate and the vanilla extract. Gently stir in the Rice Krispies and coarsely chopped Oreos, and mix to coat evenly. Press the mixture into the prepared pan, leveling the top. (I like to use a piece of plastic wrap over my fingers and press it down with my hand.) Allow to cool completely.
Once cooled, cut into squares. Place white chocolate in a heatproof bowl set over a pan of simmering water, and stir until completely melted. Place the finely chopped Oreos in another bowl. Dip the top of each square into the white chocolate and then the finely chopped cookies. Set aside to cool and let the chocolate set completely. Store in an airtight container.
Source: adapted from Cast Sugar