Cookies and Cream Rice Krispie Squares


On Easter Sunday, we went to the Sleeping Lady Resort in Leavenworth for brunch. This was probably one of the best buffet brunches I have ever eaten at, aside from the time Brent and I stumbled upon Poets Cove Resort and Spa while exploring Pender Island.

There were so many choices of food, I didn’t even know where to begin. I was like a kid on Christmas morning. I started with the hot food first, obviously. I loaded my plate with mini tofu quiche with spinach, Cremini mushrooms, roasted peppers, tomato & ginger chili jam, chilaquiles, roasted potato hash with caramelized onion, smoked paprika and fresh herbs salmon, Strawberry & rhubarb Baked French toast with almond streusel, and almost all of the desserts. Sadly, by the time I finished all of that I was too full to try any of the salads. If only I hadn’t tried one of every dessert.

One dessert that I just couldn’t forget, was the cookies and cream Rice Krispie square. There is something magical that happens once you add Oreo cookies, Rice Krispies, marshmallows, and brown butter. I just had to come up with a recipe of my own so that I could recreate them any time I want. Hope you enjoy! And if you live in the Seattle area, I highly recommend the Sleeping Lady Resort. It’s pure magic.



(makes 9 - 3” squares)

  • prep time - 5 minutes

  • cooking time - 5 minutes


  • 8 Oreo cookies

  • 6 tbsp unsalted butter

  • 1 tsp vanilla

  • 1/2 tsp kosher salt

  • 1 - 10 oz bag of mini marshmallows (reserve 1 cup)

  • 5 cups Rice Krispies


  1. In a food processor or with a knife, chop the Oreo cookies into crumbs with some small pieces. Set aside.

  2. In a large pot or dutch oven, melt the butter on low heat. Once the butter begins to sizzle and foam, add the vanilla, salt, and the bag of marshmallows minus 1 cup. Stir until the marshmallows are creamy and melted. Remove from the heat.

  3. Add the Rice Krispies, the reserved 1 cup of mini marshmallows, and Oreo cookie crumbs. Stir to combine.

  4. Grease a 8 x 8 inch baking tray. Dump the Rice Krispie mixture into the pan and gently press down with your fingers. You do not want to press down tightly or you will get a hard Rice Krispie. If you want an extra Oreo punch, you could add some more larger chopped Oreo pieces on top of the Rice Krispie squares before you press into the tray.

  5. Let the Rice Krispie treats sit for an hour. Remove from the pan and cut into 9 - 3” squares.

  6. Can be kept in a container for a week.