Marshmallow Oreo Squares
Indulge your sweet tooth with these irresistible Marshmallow Oreo Squares, the perfect no-bake treat for cookie lovers and marshmallow enthusiasts alike! Combining the iconic crunch of finely crushed Oreo cookies with the gooey sweetness of melted mini marshmallows, this quick and easy recipe comes together in just 15 minutes. A touch of vanilla and a pinch of salt enhance the flavors, creating a deliciously balanced, melt-in-your-mouth dessert. Ideal for parties, potlucks, or a fun family snack, these squares are as easy to make as they are to devour. Plus, they require minimal cleanup, making them a stress-free crowd-pleaser. Store them in an airtight container for up to three days—though they probably won’t last that long!
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Ingredients
- 24 pieces Oreo cookies
- 4 tablespoons Unsalted butter
- 300 grams Mini marshmallows
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Salt
Directions
Step 1
Line an 8x8-inch square baking pan with parchment paper, leaving some overhang on the sides for easy lifting. Lightly grease the parchment with butter or non-stick spray.
Step 2
Place all 24 Oreo cookies in a food processor and pulse until they are finely crushed into crumbs. If you do not have a food processor, place the cookies in a zip-top bag and use a rolling pin to crush them.
Step 3
In a large, microwave-safe mixing bowl, melt the unsalted butter (approximately 30-40 seconds in the microwave).
Step 4
Add the mini marshmallows to the melted butter and microwave in 30-second intervals, stirring after each interval, until the marshmallows are fully melted and combined with the butter. This should take about 1-1.5 minutes total.
Step 5
Stir in the vanilla extract and salt into the melted marshmallow mixture.
Step 6
Quickly fold the crushed Oreo crumbs into the marshmallow mixture until fully combined. Work quickly, as the mixture will begin to set.
Step 7
Transfer the mixture into the prepared baking pan. Using a lightly greased spatula or clean hands, press the mixture evenly into the pan, ensuring the surface is flat and compact.
Step 8
Allow the mixture to cool and set at room temperature for 30 minutes, or place it in the refrigerator for 15-20 minutes for quicker setting.
Step 9
Once set, lift the edges of the parchment paper to remove the block from the pan. Use a sharp knife to cut the block into 12 squares.
Step 10
Serve immediately or store the squares in an airtight container at room temperature for up to 3 days.
Nutrition Facts
| Serving size | 1177.7 grams (1177.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5224 |
| Total Fat 216.00g | 277% |
| Saturated Fat 76.00g | 380% |
| Cholesterol 124mg | 41% |
| Sodium 4053mg | 176% |
| Total Carbohydrate 847.00g | 308% |
| Dietary Fiber 24.00g | 86% |
| Total Sugars 508.00g | |
| Protein 24.40g | 49% |
| Vitamin D 0IU | 0% |
| Calcium 253mg | 19% |
| Iron 29mg | 160% |
| Potassium 1221mg | 26% |
Source of Calories