Get ready for cookie season with these Oreo Krispie treats

Posted on November 23, 2022
Get ready for cookie season with these Oreo Krispie treats
Brown Butter Oreo Rice Krispies Treats Photos Susie Iventosch

Cookie season is upon us and I have to admit, there is almost nothing better than a good traditional Rice Krispies treat. Made with brown butter and Oreo cookie crumbs, this one is the perfect addition to your holiday cookie exchange. Rice Krispie Treats are super easy and quick to make and store well, too, as long as you wrap them in plastic wrap and place them in an airtight container.

This recipe can also be made with plain melted butter, but if you haven’t used brown butter before, you’re totally sold. The nutty flavor and aroma of butter is so indescribably delicious. While you are browning the butter, you can also brown an extra stick of butter to keep on hand for later. It’s wonderful in cakes, sauces, over pasta, or over potatoes. I once made a whole brown butter wedding cake! Once you brown the butter, simply store any leftover in a covered container in the refrigerator until you’re ready to use it again. I stored brown butter for a couple of months in the fridge.

If you don’t mind the look of having a layer of Oreos in the middle and on top of the Rice Krispies treats, you can simply chop up the thicker Oreos and mix them with the melted butter, marshmallows, and Rice Krispies. when you do them Then just spread the whole batch out in your prepared pan. You can also use crushed Oreos instead of finely ground in the middle and on top. There are so many options!

Brown Butter Oreo Rice Krispies Treats

INGREDIENTS

36 Oreo cookies (plus extra to decorate)

16 oz. mini marshmallows

6 cups rice Krispies

4 oz. butter (8 tablespoons or 1 stick)

1 teaspoon vanilla extract

1/4 teaspoon salt

ADDRESSES

Grease or spray an 8-inch square pan.

Place the butter in a saucepan, preferably one with a light colored bottom so you can see the butter as it browns. Heat over medium-low heat for about 10 minutes, or until foaming begins. It will slowly turn golden and you will see small crystals start to form. Once perfectly browned, it will take on a rich, nutty smell. This will take 10-20 minutes, but keep an eye out because you don’t want to burn it. Using a light colored pan will allow you to see when the color is correct. Divide the brown butter in half for the Oreo cookie filling and the other half for the cereal part of the cookie.

Using a food processor, process the Oreos until lumpy or brittle, depending on your choice. Add half of the brown butter and salt and mix to coat the crumbs well with the butter. Set aside.

Place the remaining brown butter in the bottom of a large pot and melt again if it has solidified since you browned it. Add the vanilla and marshmallows and cook over low heat, stirring all the time, until the marshmallows are completely melted. Add Rice Krispies and stir until well coated.

Working quickly so the mixture doesn’t get too sticky, spread half of the Rice Krispies mixture in the bottom of the prepared pan. Press down with an oiled offset putty knife or waxed paper to even it out. (You have to spray or grease the spatula or it will stick to the cookie mixture.)

Then, spread half of the Oreo cookie crumbs over the first layer of the marshmallow-cereal mixture and press firmly again with the spatula. Repeat the process ending with the cookie crumbs on top.

Garnish with one more Oreo cookie if you like!

Susie can be reached at [email protected] This recipe can be found on our website: www.lamorindaweekly.com. If you would like to share her favorite recipe with Susie, please contact her via email or call our office at (925) 377-0977. Or visit https://treksandbites.com

Leave a Reply

Your email address will not be published. Required fields are marked *