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Cookie Crisp Treats
Beth Klosterboer
Crispy marshmallow cereal treats made with Cookie Crisp Cereal and speckled with mini chocolate chips.
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Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Course
Dessert
Cuisine
American
Servings
16
Calories
135
kcal
Equipment
large mixing bowl
medium or large saucepan
8-inch or 9-inch square pan
Ingredients
7
cups
Cookie Crisp Cereal
4
tablespoons
European-style Salted Butter
10
ounces
marshmallows
⅔
cup
mini chocolate chips
Instructions
Grease a large mixing bowl, an 8-inch or 9-inch square pan, and a large silicone spatula with butter or baking spray.
Pour the Cookie Crisp Cereal into the mixing bowl.
Set aside.
Begin melting the butter in a medium or large saucepan set over LOW heat.
Toss in the marshmallows and stir occasionally until about 75% of the marshmallows have melted.
Remove the pan from the heat and continuously stir, smashing the marshmallows, allowing them to melt until smooth.
Pour the melted marshmallows over top of the cereal.
Toss to coat evenly.
Set aside to cool for 5 minutes.
Sprinkle about ½ cup of the mini chocolate chips over the top of the cereal and stir until combined.
Gently press into the prepared pan.
Sprinkle the remaining chocolate chips over the top of the cereal bars and press down to ensure they stick.
Let the Cookie Crisp cereal treats cool for about an hour before cutting into 16 squares.
Notes
Store in an airtight container at room temperature for up to 5 days.
Microwave Directions:
Heat the butter and marshmallows on high power, in a large mixing bowl, for 1 minute.
Remove and stir vigorously until melted, smashing the marshmallows to help them melt.
If needed, heat for additional 15-second increments, stirring vigorously after each, until melted and smooth.
Pour over cereal then follow the instructions above.
Keyword
cereal bars, cereal treats, Cookie Crisp Cereal Treats, rice krispie treats