Bailey’s Oreo Crispy Rice Treats
Makes 16 servings
¾ cup (1½ sticks) unsalted butter
2 (10-ounce) bags mini marshmallows
¾ teaspoon vanilla extract
¼ teaspoon kosher salt
9 cups crispy rice cereal
20 Oreo cookies, crushed
4 ounces white chocolate chips
2 tablespoons unsalted butter
2 tablespoons Bailey’s Irish Cream
2 tablespoons heavy cream
Lightly spray a 9 x 13-inch baking pan with cooking spray Reserve 2 cups of the marshmallows and ½ cup of the crushed cookies.
Melt the butter in a large pot over medium-high heat. Reduce the heat to low and add the remaining marshmallows, vanilla, and salt. Stir with a wooden spoon until the marshmallows are completely melted. Remove the pot from the heat and add the cereal and the remaining cookies, stirring until combined. Add the 2 cups marshmallows and stir until softened and slightly melted. Transfer the mixture to the prepared baking dish. Lightly spray your hands with cooking spray and press the mixture gently into an even layer in the pan.
Heat 4 ounces white chocolate chips, butter, Irish cream, and heavy cream in a heat-proof bowl over simmering water until melted. Stir to combine. Pour warm glaze over bar and sprinkle with reserved cookies. Let stand at room temperature until set, about 1 hour. Cut into 16 bars and serve, or store in an airtight container at room temperature for up to 2 days.