Say hello to your new favorite no-bake dessert: Cookies ‘N’ Cream Pretzel Rice Krispies Treats. They’re everything a treat should be—soft, chewy, salty, and sweet.
What truly sets them apart from the crowd? A rich, nutty brown butter base and a handful of whole mini marshmallows folded in at the very end for ultimate gooeiness. One bite of these sweet-and-salty treats and you’ll be completely hooked!
Time Breakdown
Prep Time: 10 minutes
Cook Time: 10 minutes
Cooling Time: 30 minutes
Total Time: 50 minutes (with only 20 minutes of active kitchen work!)
WHAT YOU NEED TO MAKE COOKIES ‘N’ CREAM PRETZEL RICE KRISPIES TREATS
- Butter: Unsalted butter is recommended so you can control the salt level, but salted butter works too—just omit the extra salt later in the recipe.
- Mini Marshmallows: Fresh mini marshmallows are a must! They melt much quicker and more evenly than large ones, plus you’ll save some whole ones to fold in at the end.
- Rice Krispies Cereal: Name brand or your favorite generic crisp rice cereal both work perfectly.
- Hershey’s Cookies ‘N’ Cream Dipped Pretzels: These add the ultimate sweet-and-salty crunch. Can’t find them? Swap in regular chopped pretzels, or double up on the Oreo cookies.
- Oreo Cookies: Chopped up to bring that classic cookies ‘n’ cream flavor and color to the mix.
- Pure Vanilla Extract: High-quality extract adds a rich, warm depth of flavor.
- Salt: A pinch of fine sea salt or pink Himalayan salt balances out the intense sweetness.
- Non-Stick Cooking Spray: Essential for coating your spatula and pan so the gooey marshmallow mixture doesn’t stick.
WHAT SUPPLIES YOU NEED
- 9×13-Inch Baking Pan: Any metal, glass, or disposable pan will do the trick! (High-quality metal pans, like Fat Daddio’s, are excellent for getting sharp, clean edges).
- Large Saucepan: Essential for melting down the butter and marshmallows smoothly without overflowing.
- Silicone Spatula: Your best friend for mixing and spreading sticky marshmallow treats.
- Parchment Paper: Lining your pan with parchment makes it incredibly easy to lift the treats out and slice them. (Pre-cut parchment sheets are a massive time-saver here!)
- Measuring Cups & Spoons: For keeping your ingredient ratios perfectly balanced.
HOW TO MAKE COOKIES ‘N’ CREAM PRETZEL RICE KRISPIES TREATS
Step 1: Prep the Pan
Line a 9×13-inch baking pan with parchment paper and spray it lightly with non-stick cooking spray. Set it aside for later.
Step 2: Brown the Butter
In a large saucepan, melt the butter over medium heat until it begins to foam (about 3 to 4 minutes). Continue cooking, swirling the pan frequently, until the butter lightly browns, smells nutty, and develops tiny amber flecks (another 3 to 4 minutes)
Keep a close eye on it! It takes about 8 minutes total to brown the butter, and it can go from perfectly golden to burnt very quickly.
Step 3: Melt the Marshmallows
Set aside 2 cups of mini marshmallows to use later. Add the remaining mini marshmallows to the saucepan with the browned butter. Stir occasionally until they are completely melted, then immediately remove the pan from the heat.
Step 4: Mix the Base
Stir the pure vanilla extract, salt, and Rice Krispies cereal into the melted marshmallow mixture until the cereal is evenly coated.
Step 5: Fold in the Mix-Ins
Gently fold in 1 cup of chopped Oreo cookies and 1 cup of chopped Hershey’s Cookies ‘N’ Cream Dipped Pretzels. Once combined, fold in the reserved 2 cups of whole mini marshmallows.
Step 6: Press Gently into the Pan
Transfer the mixture into your prepared 9×13-inch pan. Using a silicone spatula or greased hands, GENTLY press the mixture into an even layer.
Baker’s Tip: Do not press down too hard! Packing the mixture tightly will result in dense, rock-hard treats. Keep your touch light for maximum chewiness.
Step 7: Top and Cool
If desired, decorate the top of the treats with an extra 1/2 cup of chopped Oreos, 1/2 cup of chopped dipped pretzels, festive sprinkles, or edible glitter. Allow the treats to cool completely for about 30 minutes before slicing into 12 even squares.
Yield & Slicing Guide:
This recipe yields 12 large, bakery-sized squares when sliced using a standard 9×13-inch pan.
For 12 Generous Squares: Cut 3 rows by 4 columns (perfect for a rich, satisfying dessert portion).
For 24 Bite-Sized Squares: Cut 4 rows by 6 columns (ideal for parties, potlucks, or serving a crowd).
Storage Tips
Store any leftover treats in an airtight container at room temperature for up to one week (if they even last that long!).
Baker’s Tips for Success
Don’t Skimp on Marshmallow Freshness: Always buy a fresh bag of marshmallows specifically for this recipe. Older marshmallows that have started to dry out or get sticky in the pantry won’t melt down smoothly.
The Golden Rule: Treat the mixture gently when transferring it to your pan. Packing it down tightly squeezes out all the air pockets, resulting in dense, heavy treats instead of soft, gooey ones.
Use the “Wet Hands” Trick: To keep the warm marshmallow mixture from sticking to everything, lightly coat your silicone spatula with non-stick spray, or rub a tiny bit of butter or water onto your hands before pressing the treats down.
Chop to the Right Size: Aim for a mix of sizes when chopping your pretzels and Oreos. Fine crumbs distribute the flavor throughout the base, while larger chunks give the treats their signature crunch.
Slice with a Hot Knife: For perfect bakery-worthy squares, run a large sharp knife under hot water, wipe it completely dry, and then slice. Wipe and reheat the knife between cuts to keep the edges perfectly clean.
Frequently Asked Questions
Can I use regular pretzels instead of the Hershey’s Dipped Pretzels?
Absolutely! If you can’t find the Hershey’s Cookies ‘N’ Cream Dipped Pretzels, you can substitute an equal amount (1 ½ cups total) of regular salted pretzels, roughly chopped. Just toss in a few extra chopped Oreos to make up for the lost cookies ‘n’ cream coating!
Why did my Rice Krispies treats turn out hard?
Hard treats usually happen for two reasons: melting the marshmallows over heat that is too high, or pressing the mixture into the pan too firmly. Make sure to melt your marshmallows over medium-low heat and remove them from the burner the second they melt.
Can I make these gluten-free?
You can, with two simple swaps! Standard crisp rice cereal often contains malt flavorings (which contain gluten), so grab a certified gluten-free crisp rice cereal instead. Then, swap the traditional Oreos and pretzels for your favorite gluten-free brands.
Can I freeze these?
Yes! Wrap individual squares tightly in plastic wrap, place them in a freezer-safe bag for up to 6 weeks, and thaw at room temperature for about 15 minutes before eating.
Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee
Cookies 'N' Cream Pretzel Rice Krispies Treats
- July 27, 2024
- 12
- 50 min
- Count the memories not the calories! Cals Cals/Serving
- Print this
Ingredients
- 1 cup (2 sticks) unsalted butter
- 2-10 ounce bags mini marshmallows
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 10 cups Rice Krispies cereal
- 1 cup Oreos, chopped
- 1 cup Hershey's Cookies 'N' Cream Dipped Pretzels, chopped
- Non-stick cooking spray
- Topping (optional)
- 1/2 cup Oreo's, chopped
- 1/2 cup Hershey's Cookies 'N' Cream Dipped Pretzels
- Supplies
- 9x13 inch pan
- Parchment sheets
- Large sauce pan
- Measuring cups & spoons
Directions
- Step 1
- Prep the Pan: Line a 9×13-inch baking pan with parchment paper and spray it lightly with non-stick cooking spray. Set it aside for later.
- Step 2
- Brown the Butter: In a large saucepan, melt the butter over medium heat until it begins to foam (about 3 to 4 minutes). Continue cooking, swirling the pan frequently, until the butter lightly browns, smells nutty, and develops tiny amber flecks (another 3 to 4 minutes) Keep a close eye on it! It takes about 8 minutes total to brown the butter, and it can go from perfectly golden to burnt very quickly.
- Step 3
- Melt the Marshmallows: Set aside 2 cups of mini marshmallows to use later. Add the remaining mini marshmallows to the saucepan with the browned butter. Stir occasionally until they are completely melted, then immediately remove the pan from the heat.
- Step 4
- Mix the Base: Stir the pure vanilla extract, salt, and Rice Krispies cereal into the melted marshmallow mixture until the cereal is evenly coated.
- Step 5
- Fold the Mix-Ins: Gently fold in 1 cup of chopped Oreo cookies and 1 cup of chopped Hershey’s Cookies ‘N’ Cream Dipped Pretzels. Once combined, fold in the reserved 2 cups of whole mini marshmallows.
- Step 6
- Press Gently in the Pan: Transfer the mixture into your prepared 9×13-inch pan. Using a silicone spatula or greased hands, GENTLY press the mixture into an even layer. Baker’s Tip: Do not press down too hard! Packing the mixture tightly will result in dense, rock-hard treats. Keep your touch light for maximum chewiness.
- Step 7
- Top & Cool: If desired, decorate the top of the treats with an extra 1/2 cup of chopped Oreos, 1/2 cup of chopped dipped pretzels, festive sprinkles, or edible glitter. Allow the treats to cool completely for about 30 minutes before slicing into 12 even squares.
