Oreo Rice Krispy Bars
These Oreo Rice Krispy Bars are next-level amazing. Everything you love about a classic Rice Krispy bar but loaded with Oreo cookies! And what makes these even better is homemade marshmallow! It just takes a few minutes to whip up the homemade marshmallow and it guarantees soft, gooey bars!Oreo Rice Krispy BarHave you ever had a gourmet rice krispy bar? They are typically huge, the same size as the palm of your hand, and are always soft, not hard-as-a-rock like some you may have had at home. (cough, cough, sorry mom)Homemade Marshmallow for Oreo Rice Krispy BarsIf you read through this I promise you I will give you every single tip and trick to make your own marshmallow for these bars. It doesn’t have to be intimidating and once you have done, it’s actually quite easy!The ingredients for homemade marshmallow are:gelatinwatersugarcorn syrupbuttervanillasaltTo Make Homemade MarshmallowStart with your stand mixer with the whisk attachment. Add 1/2 cup of water to the mixer bowl and then pour the gelatin over top. Now move to your stovetop.In a large saucepan over medium-high heat, add 1/2 cup water, the granulated sugar, and corn syrup. Stir to incorporate. Add a candy thermometer* to the side of the pan and allow the temperature to get to 240°F. I do not stir while the sugar mixture is heating.Turn the stand mixer on it’s lowest setting and slowly (and carefully!) drizzle the hot sugar mixture into the bowl of the stand mixer where your gelatin has bloomed. Once all of the sugar mixture has been added, turn the mixer on high and let it fluff up. Sometimes it will double in size, sometimes a bit more, but the volume will always increase and the mixture will turn white and fluffy. Let it beat on high for 5 minutes.Turn the mixture back down to the lowest setting and add in the melted butter, vanilla, and salt. Let the ingredients incorporate for about 30 seconds and then turn back on high for about 2 minutes.*If you do not have a candy thermometer you will want to cook the sugar to soft ball stage.Soft-Ball Stage235˚-240˚ – Dropping the sugar mixture into cold water, it will have the consistency of a soft flexible ball. This stage is perfect for caramels or fudge, or in this case marshmallows. Be very careful as the sugar mixture is hot and you do not want to burn yourself. While your marshmallow is on its final mixing, make sure you have your pan prepared. I lined an 8×8 pan with 2 pieces of parchment paper in a cross pattern. I cut two pieces the width of the pan but longer and then laid one in the pan then the other across it. Think + plus sign. This makes for easy removal.Turn off your mixer and remove the whisk. Add the Rice Krispy cereal, crushed Oreo’s, and the mini marshmallows to the mixer bowl and stir the ingredients together by hand. The marshmallow will start to stiffen slightly, so work quickly and efficiently.Pour (or pile! 😂) the Rice Krispy mixture into your prepared pan and press down a bit. Add the rest of your crushed Oreo’s to the top and then press down with your hand.You can leave the bars out at room temperature to firm up or you can pop them into the refrigerator for about 15 minutes.Variations for Oreo Rice Krispy BarsUse a different flavor Oreo to make it completely different! Like Mint Oreo’s with some peppermint extract. Or Birthday Cake Oreo’s with rainbow sprinkles on top!Use a 9×9 for a flatter bar. These bars are tall and might be hard for little hands to hold. (Although I never heard any complaints from my crew!)Use Cocoa Krispies for an extra chocolate flavor.Don’t want to make homemade marshmallow? You can add Oreos to your favorite Rice Krispy Bar recipe.I broke my Oreos by hand as I wanted big chunks in my Rice Krispy bars. When you crush the Oreos very fine, (such as in a food processor) the bars tend to turn dark with all of the small crumbs. The flavor doesn’t change, just the appearance. If you wanted the smaller crumb in the Rice Krispy bar you could still add bigger chunks of Oreos on top.These Oreo Rice Krispy Bars are next-level amazing. Everything you love about a classic Rice Krispy bar but loaded with Oreo cookies! Course: Dessert Cuisine: American Keyword: Oreo Rice Crispy Bars Servings: 9 large bars Calories: 162 kcalHomemade Marshmallow 1/2 ounces unflavored gelatin powder 1 cup (237g) water, divided 1 cup (200g) granulated sugar 1 cup (336g) light corn syrup 1 teaspoon vanilla 1/8 teaspoon salt 4 tablespoons butter, melted and cooledRice Krispy Bar 4 cups Rice Krispy cereal 1 package (standard size) Oreo Cookies, crumbled (save about a cup for topping) 2 cups mini marshmallowsLine an 8-inch square baking dish with parchment.Homemade MarshmallowMix gelatin and 1/2 cup of the water in the bowl of an electric mixer. Prepare the sugar mixture and while you are doing this the gelatin will bloom.In a small saucepan, bring 1/2 cup of water, sugar, and light corn syrup to a boil.Boil until it reaches 240°F and then remove the pan from heat (about 6 minutes).With the mixer on medium speed and using the whisk attachment, slowly pour the hot liquid into the gelatin.Increase the speed to high and beat mixture until it becomes white and fluffy (about 5 minutes)Turn the mixer to low and add in salt, vanilla, and melted butter. Allow to mix on high for another minute or so and then remove the bowl from the stand mixer.Add in Rice Krispies, crumbled Oreo Cookies (reserve about 1 cup for topping), and mini marshmallows and stir by hand.Stir until everything is well-coated, this should take about a minute and a little elbow grease.Transfer the mixture to the prepared baking dish. Press mixture down a little then sprinkle remaining Oreo’s on top. Use your hand to press the bars down so that they are all the same height.Refrigerate for 10-15 minutes (or up to overnight) to make sure the marshmallows set.Serve and enjoy! meet Amanda RettkeAmanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.