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Best Easy Cookies and Cream Football Rice Krispie Treats

cookies and cream football rice krispie treats - featured image
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These no-bake football-shaped Rice Krispie treats combine crispy cereal, gooey marshmallow, and crushed Oreos for a game day snack that’s ready in 20 minutes. Perfect for tailgates, Super Bowl parties, and any gathering where you want to impress without the oven.

Ingredients

Scale
  • 6 tablespoons unsalted butter
  • 1 package (10 oz) regular marshmallows (about 40 large or 4 cups mini)
  • 6 cups Rice Krispies cereal
  • 12 Oreo cookies (regular or Double Stuf)
  • 1 tablespoon butter (for greasing hands and pan)
  • 1/4 cup white chocolate chips, melted (optional, for decorating)
  • Black decorating gel or frosting (optional, for football laces)

Instructions

  1. Crush the Oreos: Place 12 Oreo cookies in a zip-top bag and seal tightly. Use a rolling pin or heavy glass to crush them into coarse crumbs (mix of fine crumbs and small chunks). Set aside.
  2. Prepare your pan: Line a 9×13-inch baking dish with parchment paper, leaving overhang on two sides. Lightly grease the parchment with butter or cooking spray.
  3. Melt the butter: In a large saucepan over medium-low heat, melt 6 tablespoons of butter. Swirl occasionally until fully melted and bubbly (about 2-3 minutes). Do not let it brown.
  4. Add the marshmallows: Pour the entire package of marshmallows into the melted butter. Stir constantly over low heat until completely melted and smooth (about 4-5 minutes). Do not let the mixture bubble or turn golden.
  5. Remove from heat and add Oreos: Take the pan off the stove immediately. Stir in the crushed Oreos until evenly distributed throughout the marshmallow mixture.
  6. Add the cereal: Pour the 6 cups of Rice Krispies cereal into the pot. Fold gently but thoroughly using a folding motion to avoid crushing the cereal. Work quickly as the mixture sets fast.
  7. Transfer to the pan: Scrape the mixture into the prepared baking dish, spreading it as evenly as possible.
  8. Press it down: Grease your hands with the remaining 1 tablespoon of butter. Press the mixture firmly and evenly into the pan. Use a piece of greased parchment paper on top to help press without sticking. Do not press too hard or the cereal will crush.
  9. Cool completely: Let the treats cool at room temperature for about 30 minutes (or 15 minutes in the fridge). Do not cut while warm.
  10. Cut into football shapes: Lift the treats out of the pan using the parchment overhang. Place on a cutting board. Use a football-shaped cookie cutter to press out shapes, or cut into rectangles and round the corners with a knife. You should get about 8-10 footballs.
  11. Decorate (optional): If adding laces, melt white chocolate chips in the microwave in 20-second intervals, stirring between each. Transfer to a small piping bag or zip-top bag with a tiny corner snipped off. Pipe small lines across the top of each football to look like laces. Let the chocolate set for about 10 minutes before serving.

Notes

For the softest treats, use mini marshmallows and add cereal in two batches. If the mixture feels too dry, you may have overcooked the marshmallows. If too wet, add a handful more cereal. These taste even better the next day. Store in an airtight container at room temperature for up to 5 days; add a piece of bread to keep them soft. Freeze individually wrapped for up to 3 months.

Nutrition

Keywords: Rice Krispie treats, cookies and cream, football shaped, game day snacks, no bake dessert, Oreo dessert, Super Bowl snacks, tailgate food

Find it online: https://cookdella.com/best-easy-cookies-and-cream-football-rice-krispie-treats/