Crushed chocolate sandwich cookies add the perfect hint of chocolate to these marshmallow crispy bars. When crushing the cookies, crush them lightly. The easiest way to do this is to put them in a baggie and hit them a few times with a rolling pin. The cookies continue to break up as you stir together the melted marshmallows, crispy rice cereal and cookies.
- Nonstick cooking spray
- 4 tablespoons butter or coconut oil
- 1 bag (10 ounces) mini-marshmallows
- 5 cups gluten-free crispy rice cereal
- 16 gluten-free chocolate sandwich cookies, crushed
Lightly spray an 8-by-8-inch baking pan with nonstick cooking spray. Line the pan with 2 crisscrossed pieces of parchment paper. Leave about a 2-inch overhang on all sides. Spray the parchment lightly with nonstick cooking spray.
Melt the butter in a large pot over medium-low heat. Add the marshmallows. Stir constantly until the marshmallows are completely melted. Remove pot from heat. Add the cereal and crushed cookies. Stir until combined.
Press the mixture into the prepared pan.
Allow the treats to cool in the pan for about 30 minutes before slicing into 12 bars.