Description
Someone looked at regular Rice Krispie treats and thought “these are fine, but what if we made them AGGRESSIVELY minty and added crushed Oreos?” Then they added green food coloring because apparently we’re not subtle people, and somehow this chaotic combination became one of those desserts that disappears from the pan before it’s even fully set.
These are Rice Krispie treats that went to a mint chocolate spa and came back transformed. We’re taking that classic crispy, marshmallowy situation and loading it up with crushed Oreos, peppermint extract, and enough green coloring to make you wonder if you’re eating dessert or celebrating St. Patrick’s Day. The result is crunchy, chewy, minty, chocolatey chaos that somehow works perfectly.
This isn’t a refined dessert you serve on china. This is a “cut them into squares and watch people eat three while standing at the counter” kind of situation. They’re festive without requiring any actual baking skills. They’re impressive without being complicated. They’re exactly what happens when you stop overthinking dessert and just combine things that make you happy.
Ingredients
For the Treats:
- 6 cups Rice Krispies cereal
- 15–20 Oreo cookies, crushed (about 2 cups crushed)
- 4 tablespoons unsalted butter (½ stick)
- 1 bag (10 oz) marshmallows (or 4 cups mini marshmallows)
- 1 teaspoon peppermint extract (start with ½ if you’re scared of mint)
- Green gel food coloring (the gel kind, not liquid)
- Pinch of salt
For the Chocolate Drizzle:
- ½ cup chocolate chips (semi-sweet or dark)
- 1 teaspoon coconut oil or butter
- Optional: more crushed Oreos for topping
- Optional: Andes mints, chopped
Special Equipment:
- 9x13 inch baking pan
- Large pot or Dutch oven
- Wooden spoon or heat-resistant spatula
- Parchment paper or cooking spray
- Ziploc bag and rolling pin (for crushing Oreos)
Instructions
Line your 9×13 pan with parchment paper or spray it aggressively with cooking spray. Don’t skip this. Marshmallow is basically edible glue and you’ll be sad if you have to chisel these out of the pan. Set it aside and feel prepared.
Put your Oreos in a Ziploc bag and seal it. Now take out all your frustrations with a rolling pin. You want them crushed but not pulverized into dust. Think chunky crumbs, not Oreo powder. Some big pieces are good – they add texture and make people ask “wait, are there Oreos in this?” Set aside about ¼ cup of the crushed Oreos for topping later if you’re feeling extra.
This is important. Once you start melting marshmallows, things move FAST. Measure out your cereal into a large bowl. Have your crushed Oreos ready. Have your peppermint extract open. Have your food coloring nearby. Be ready because melted marshmallow waits for no one.
In a large pot over low heat, melt the butter. Once it’s melted, add the marshmallows. Stir constantly with a wooden spoon or spatula. The marshmallows will slowly deflate and become a smooth, gooey mess. This takes about 3-5 minutes. Don’t rush it on high heat or you’ll burn the marshmallows and they’ll taste bitter. Patience, grasshopper.
Once your marshmallows are completely melted and smooth, remove from heat. Immediately stir in the peppermint extract and a pinch of salt. Now add food coloring. Start with 3-4 drops of gel coloring and stir. Want it brighter? Add more. The color will lighten slightly when you add the cereal, so go a shade darker than you want the final product. This is your chance to make them radioactive green or subtle mint. Choose your chaos level.
Working quickly because this mixture starts setting up fast, add the Rice Krispies cereal and about ¾ of your crushed Oreos to the marshmallow mixture. Stir and fold until everything is evenly coated. Your arms will get a workout. This is not a gentle mixing situation. You need to be thorough but also quick before it hardens in the pot.
Dump the mixture into your prepared pan. Here’s the trick: spray your hands with cooking spray or butter them lightly, then press the mixture firmly and evenly into the pan. If you don’t press hard enough, they’ll be crumbly and fall apart. Too hard and they’ll be dense as rocks. Find the sweet spot. Use a piece of parchment paper on top to help press without it sticking to your hands.
Melt your chocolate chips with coconut oil or butter in the microwave in 20-second bursts, stirring between each burst. Once smooth, drizzle it over the top of your treats in whatever pattern makes you happy. Zigzags, swirls, complete coverage – you’re the artist here. Immediately sprinkle with remaining crushed Oreos and any chopped Andes mints if using. The chocolate needs to be tacky so the toppings stick.
Let the treats sit at room temperature for at least 30 minutes to set up. Or cheat and put them in the fridge for 15 minutes. Once they’re set, lift them out using the parchment paper and cut into squares. Wipe your knife between cuts for clean edges. Or don’t and embrace the messy, homemade chaos.
Grab one. Notice how the mint hits you first, then the chocolate from the Oreos, then that classic Rice Krispie crunch. Notice how you immediately reach for another one. This is normal. Everyone does this. These treats have that effect.
Notes
Marshmallow Freshness: Fresh marshmallows melt better than old, stale ones. If your bag has been open for months, get a fresh one.
Butter Your Hands: Seriously. Marshmallow mixture is sticky beyond belief. Buttered or oiled hands are your only defense.
Don’t Overcook: Once marshmallows are melted, take them off heat immediately. Overcooked marshmallow gets hard and makes tough treats.
Peppermint Extract Quality: A little goes a long way. Start with less, taste, and add more if needed. Too much and it tastes like toothpaste.
Food Coloring Type: Gel food coloring is more concentrated than liquid and won’t add extra moisture. Use gel if possible.
The Press Test: Press firmly but not aggressively. You want them compact enough to hold together but not so dense they’re hard to bite.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
Nutrition
- Calories: ~140 kcal
- Carbohydrates: ~25g
- Protein: ~1g