Peanut Butter Cup Oreo Rice Crispy Bars
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Ingredients
- 5 cups rice crispy cereal (GF Brown Rice or regular)
- 1/2 cup plus 2 tablespoon creamy peanut butter
- 10 ounce package of marshmallows (large ones)
- 3 tablespoon butter, unsalted
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 25 peanut butter cup Oreo cookies, divided
- 1 1/2 cups melted white chocolate
- 3/4 cup melted milk chocolate
Instructions
- Line an 8×10” (or 9×13” if you want thinner bars) pan with parchment paper with a 1” overhang.
- In a large bowl add the crispy cereal.
- Take 10 of the cookies and break up into chunks placing them into the cereal.
- Take 10 whole cookies and place in a food processor and process till ground.
- Add that into the cereal mixture.
- In a pan over medium low heat add the butter, peanut butter and marshmallows.
- Stir until completely melted and smooth.
- Remove from heat and add in the salt and vanilla.
- Stir with a wooden spoon or rubber tipped spatula.
- Immediately pour the mixture into cereal and mix until combined. You want every piece coated but be gentle to not break up the cereal or the cookie chunks any more.
- Dump the mixture into your pan and using sprayed wax paper press down on the cereal to form it into the pan and compress tightly.
- Place the uncovered pan in the fridge for 30 minutes.
- Remove from the fridge, lift the bars out of the pan with the parchment paper and cut into squares.
- Take the remaining 5 cookies and process til ground crumbs.
- Mix that into the melted white chocolate.
- Spread that out on top of each square.
- Once the chocolate is set, drizzle the melted milk chocolate on top.
- Store in a covered container either in the fridge or at room temperature.