Ingredients

• 30 chocolates creme sandwich cookies
• 0.5 cups salted butter
• 1 , 16-ounce
• 1 , 13-ounce
• 0.5 teaspoons vanilla extract
• 6 cups crisp rice cereal

Instructions

1. 1 Gather all ingredients. Grease a 9 x 13 inch pan with nonstick spray.
2. 2 Place the cookies in a resealable bag and use a rolling pin to coarsely crush them–the goal is to end up with mostly larger, bite-sized pieces and less powdery bits (some is ok).
3. 3 Melt butter in a large pot over medium heat. Add mini marshmallows and 1/2 the marshmallow cream. Reduce heat to medium-low, and stir well with a silicone spatula to melt the marshmallows and combine the mixture evenly. Stir in vanilla extract.
4. 4 Remove mixture from the heat. Add cereal and the powdery portion of the crushed cookies, and stir well to combine. Add larger crushed cookie pieces, and mix to combine.
5. 5 Dollop about half of the remaining marshmallow cream over the surface of the mixture, and fold a few times to partially incorporate it. Dollop the rest of the marshmallow cream over the surface, and fold a few more times to partially incorporate it. There should be visible streaks of marshmallow cream throughout the mixture.
6. 6 Pour mixture into the prepared pan, and use a spatula to push it into an even layer and compress it slightly.
7. 7 Let the pan sit at room temperature to firm up, 30 minutes to 1 hour, before slicing and serving. Store the pan tightly wrapped in plastic wrap at room temperature. They're gooiest in the first 24 hours, but will keep well for up to 5 days.

Nutrition per serving