The Freshman Cook: February 2014

I picked up a bag of Marshmallow Crispy Oreos the other day. I was intrigued as to what to do with them. They sat on the kitchen counter for a while so I could look at them as I was thinking about the best way to use them (other than sitting down and eating the entire package!). That is how I usually do things. So I decided to make these Rice Krispie Balls on a stick, but with a little twist. The inside ball is pure rice krispie, but the outside is covered with a mixture of marshmallow flavored candy melts and the inside cream of the oreos. The crumble on the top is the outside of the oreo, but crushed. The result is a rice krispie palooza!

Oreo Rice Krispie Balls

(printable recipe)

Pan Spray

7 ounce jar Marshmallow Cream

3 tablespoons Butter

6 cups Rice Krispie Cereal

10 ounce bag Mini Marshmallows

1 package of Oreo Marshmallow Crispy Cookies

1 package of Marshmallow flavored Candy Melts

Cookie/Candy Sticks

 These are the cookies, if you haven’t seen them yet.

Separate the tops and bottoms from the cream of the cookies.

Crush the cookie tops and bottoms in your food processor. 

If you don’t have one available to you, place the cookies

in a zip lock bag, and crush them by rolling 

over them with a rolling pin.

Whenever I make these I spray vegetable spray on

the utensils I will be using. This helps with clean up.

I started with the basic rice krispie recipe, except I used 

a jar of marshmallow creme in place of the marshmallows.

I have been told that the marshmallow creme made the treats

moister and softer. Melt the butter in a large pot on medium low. 

Add the marshmallow creme, stirring until it is smooth.

Take your pan off the heat.

 Add your rice krispies. At this point, the marshmallow cream 

was not enough to even cover the cereal, so I melted butter and a 

bag of mini marshmallows in another pan, and then

poured the melted marshmallows into the pot and mixed.

It covered beautifully.

Make small balls of cereal and place a stick in each one.

Using a double boiler, place the marshmallow flavored

 candy melts on the stove on low. Add the creme filling 

that you removed from the cookies. Mix together.

I found that the candy melts got slightly thick when 

mixed with the filling. I put a few drops of vegetable oil

into the mix and it thinned up a little. To coat the

balls, use a small spreading knife and cover the balls

with the melted mix. It goes quickly.

Don’t allow your coating to get too hot. If it does, it will 

go on fine, but it will begin too heat up the rice krispie ball,

and it will start to break apart, melting the marshmallow in the ball.

As each ball is covered, sprinkle the crushed

cookie over the ball.

You have to have somewhere to go with the pops

so they can set up. They can be frozen or refrigerated.

This is what I rigged up in my fridge. This is 2 cooling racks

on top of a baking pan. It worked great. 

I also tried freezing some. That also worked.

These were a big hit. The inside of the marshmallow balls 

were moist and easy to eat. The outside with the 

cream filling mixed with the candy melts and topped with 
the crushed cookie added a great flavor. 

Thanks for joining me today!! 

Here are some other Rice Krispie recipes you might enjoy: Rice Krispie Cake Batter Pops The Freshman Cook is partying at these fun venues:
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