Ingredients
- 13.5 oz box Vanilla Chex cereal (or a gluten-free alternative)
- 20 Oreo cookies (or a gluten-free version)
- 1/4 cup butter
- 1 (10 oz) bag mini marshmallows
- 1/2 cup semi-sweet chocolate chips
Equipment
- Large mixing bowl
- Microwave-safe bowl
- 9×13 inch baking dish
- Nonstick cooking spray
Instructions
1. Prep
- Lightly grease the 9×13 inch baking dish with cooking spray and set it aside.
- Roughly chop 16 Oreos. Set aside.
- Finely chop the remaining 4 Oreos. Set aside.
- Measure out 13.5 oz of Chex cereal, removing 1 cup to use later. Place the remaining cereal in the large mixing bowl.
2. Marshmallow Mixture
- In the microwave-safe bowl, melt butter for about 30 seconds.
- Add the bag of mini marshmallows and stir to coat with the melted butter.
- Microwave for 1 minute and 20 seconds. Stir until mixture is smooth and combined.
3. Combine Ingredients
- Immediately pour the marshmallow mixture over the Chex cereal in the large bowl.
- Add the roughly chopped Oreos.
- Stir with a large spoon or spatula until all ingredients are evenly coated.
4. Assemble the Bars
- Transfer the mixture into the prepared baking dish.
- Use a greased spatula or the bottom of a measuring cup to press the mixture into an even layer.
5. Chocolate Topping
- Place the chocolate chips in a small microwave-safe bowl.
- Microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth.
- Drizzle the melted chocolate evenly over the bars.
- Sprinkle with the finely chopped Oreos.
6. Set and Serve
- Allow the bars to cool completely at room temperature to set. This can take 1-2 hours.
- Cut into squares and enjoy!
Tips
Cereal choice: Rice Chex works as well if you don’t have Vanilla Chex.
Customization: Use any type of Oreo you like (mint, peanut butter, etc.). You can even experiment with other cookies!
Storage: The Chex bars will keep in an airtight container at room temperature for up to 3 days.
