Cookies ‘n Cream Cereal Bars

Prepare a 9″ x 13″ dish by spraying it with non-stick cooking spray. Set aside.

In a large pot or saucepan, melt butter over low-medium heat. Once butter is melted, stir in marshmallows. Continue stirring until marshmallows are also melted and combined with butter.

Remove mixture from heat and mix in the cereal. Try to get all the cereal coated and then add the first batch of Oreo pieces. Continue to fold mixture until everything is mixed and evenly distributed.

Transfer cereal mixture to prepared dish. Using your hands or a sturdy spatula, gently press mixture into the pan. Try to make the top as even as possible.

Melt the white chocolate, either in the top of a double boiler or in the microwave, until it reaches a smooth pour-able consistency. If you do this in the microwave, make sure and only heat for 30 seconds at a time (at 60% power) and stir between additional 30 second intervals.

Once white chocolate is melted and smooth, pour it over the cereal and smooth it out until even. Then immediately sprinkle the remaining crushed Oreos on the top, pressing them lightly into the chocolate to secure.

Cover dish and either let it sit at room temperature overnight or refrigerate for 1-2 hours. Once chocolate is hardened, cut into squares.

Notes:
– Use a good-quality melting chocolate for a better consistency.
– Store in an air-tight container, either at room temperature or in the refrigerator, for up to 5 days.
– Adapted from Cooking Classy.