Oreo Marshmallow Bars

I found these bars on Pinterest and knew that I needed to make them. I ADORE Oreos, especially double-stuf. I knew that if I made this recipe, I'd be able to sneak a cookie or two before I mashed them into crumbs. And I did...

This recipe is very easy and works just like rice krispy treats. I loved that it was unusual, easy, and delicious. Everyone loved them!

Hopefully by now you've read about the Gooey Butter Cake and No Bake Gluten Free Peanut Butter Clusters. These Oreo Marshmallow Bars were the third treat on the plate. The fourth was Chocolate Chip Cookie Dough fudge. I didn't take pictures and followed the recipe exactly, with the exception that I exchanged flour for gluten-free flour so that Jarrod could enjoy it. While they were pretty gooey, it was DELICIOUS. Here's the plate:

Oreo Marshmallow Bars
Adapted from Picky Palate

1 package of Oreos (I used double stuf)
5 cups of large marshmallows (I estimated and used a bag and a half)
4 tablespoons of butter

Crush the cookies. I tossed them in the food processor and mashed them. Putting them in a bag and beating them is another option.

Heat the marshmallows and butter in the microwave until soft. You can also do this on the stovetop in a large pot. Once butter is completely melted, you're ready to go! This took about 75 seconds in my microwave - in 15-30 second increments.

Pour the cookies into the marshmallow and stir. It's very sticky and as it cools, will get even more tacky. Work as quickly as possible!

Once thoroughly combined, pour the mixture into a greased pan. I used a glass 9x13" pan.

A trick to cut and remove these sticky gobs of delicious, pop the pan in the fridge for 30 minutes to an hour. Once cool, use a sharp knife to cut and just pop the squares out. They didn't stick to the pan because they were cold and less sticky.