Cookie Monster Rice Krispie Treats

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Created by: Stefanie

Course Dessert

Cuisine American

Prep Time 15

Cook Time 8

Total Time 23

These homemade monster Rice Krispie treats are so much fun to make and taste WAY better than ordinary store-bought cereal treat bars.

▢ 4 tablespoons salted butter
▢ 6 cups mini marshmallows
▢ Blue food coloring gel-based
▢ 4 cups Rice Krispies
▢ 1 cup cookies crushed (we used Oreos and mini Chips Ahoy), plus more for topping
▢ Eyeball candies

Melt butter in a large pot over medium-low heat.
As soon as the butter has melted, add the mini marshmallows and cook, stirring continuously until the marshmallows are melted completely.
Turn off the heat.
Add a few drops of food coloring and stir in until desired color is achieved.
Add Rice Krispies and 1 cup of cookie pieces and stir quickly, but gently, to coat everything with the marshmallow mixture.
Transfer mixture to a 9x13 pan that has been greased or lined with parchment paper.
Press the mixture into an even layer. Immediately top with more cookie pieces and candy eyeballs - do this before the Rice Krispie treats cool so that the toppings will stick to the warm marshmallow.
Allow treats to cool completely, then cut into pieces and serve.

We'll email this recipe to you, so you can come back to it later!

STORAGE:

Keep leftovers on the counter for up to 5 days in an airtight container. Wrap individually in plastic wrap to freeze for up to 3 months.

NOTES:

Keep the heat low when melting the butter and marshmallows so it doesn't scorch and the mixture heats evenly.

If you want to leave out the cookies, use 6 cups of cereal. We used less to have room for the cookie pieces.

When stirring in the cookies, be gentle so they don't break apart.

Almond or vanilla extract can be mixed into the food coloring for some extra flavor.

Feel free to cut into smaller squares, we made 12 large treats.

Use an 8x8 or 9x9 pan for thicker treats.

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