Recipe Detail Page

1. Butter a 9 x 13-inch (23 x 32.5-cm) metal baking pan. Line bottom and long sides with a single piece of parchment paper. (This will make it easy to remove squares for cutting.)

2. In a large mixing bowl, stir together rice cereal and Oreo O’s until evenly distributed. Set aside.

3. In a medium-size pot over medium-low heat, melt 1/4 cup (60 mL) butter. Add marshmallows. Using a silicone spatula, stir, often at beginning and constantly near end, until melted and smooth, about 3 minutes. Remove from heat. Stir in vanilla and salt. Fold in cereal mixture until it’s evenly coated with marshmallow goo. Transfer to prepared pan and press into even layer—a plastic dough scraper makes this easy. Cool completely, about 45 minutes.

4. Lift squares out of pan onto a cutting board. (If they seem stuck, run pan over a medium-heat burner for 5 seconds to help loosen.) Cut into 4 rows by 6 rows to make 24 squares. Place squares on a parchment-lined baking sheet.

5. In a small heatproof bowl set over a pan of gently simmering water—bottom of bowl should not touch water—melt chocolate, stirring occasionally, until smooth, 3 to 4 minutes. Cool 5 to 10 minutes then transfer to a disposable piping bag. Cut a tiny hole at tip and drizzle chocolate over squares. Press chopped Oreos onto each square. Refrigerate until chocolate has firmed up, 15 to 20 minutes. Transfer to airtight containers lined with parchment paper. (If layering, place parchment between layers.) Store at room temperature for up to 2 days.