I wanted a dessert for my New Year’s Eve party to be nostalgic and tasty. Something special that reminded me of my childhood. Rice krispie treats and Oreo cookies are the quintessential sweets of childhood memories, so I did a mash-up of the two to ring in the new year. To make a grown-up version, I jazzed up a batch of treats with a white chocolate Bailey’s Irish Cream glaze. The warm boozy glaze permeated every nook and cranny of the bars. So good!
Let me know when you make this recipe. Take a picture and hashtag it #QUEENCITYKITCHEN. I can’t wait to see what you post!
Bailey’s Oreo Crispy Rice Treats
Makes 16 servings
Bars
¾ cup (1½ sticks) unsalted butter
2 (10-ounce) bags mini marshmallows
¾ teaspoon vanilla extract
¼ teaspoon kosher salt
9 cups crispy rice cereal
20 Oreo cookies, crushed
Glaze
4 ounces white chocolate, chopped
2 tablespoons unsalted butter
2 tablespoons Bailey’s Irish Cream
2 tablespoons heavy cream
Lightly spray a 9 x 13-inch baking dish with cooking spray. Reserve 2 cups of the marshmallows and ½ cup of the crushed cookies.
Melt the butter in a large pot over medium-high heat. Reduce the heat to low and add the remaining marshmallows, vanilla, and salt. Stir with a wooden spoon until the marshmallows are completely melted. Remove the pot from the heat and add the cereal and the remaining cookies, stirring until combined. Add the 2 cups marshmallows and stir until softened and slightly melted. Transfer the mixture to the prepared baking dish. Lightly spray your hands with cooking spray and press the mixture gently into an even layer in the dish.
Heat 4 ounces chocolate, butter, Irish cream, and heavy cream in a heat-proof bowl over simmering water until melted, stirring to combine. Pour the warm glaze over the bar and sprinkle with reserved cookies. Let stand at room temperature until set, about 1 hour. Cut into 16 bars and serve, or store in an airtight container at room temperature for up to 2 days.