One 16 oz package of Oreo Cookies
5 cups large marshmallows
4 tablespoons butter
1/2 tsp cinnamon
Butter an 8X8 inch baking pan. Line the baking pan with parchment paper letting the paper extend up two sides of the pan and overhang slightly on both ends. Butter paper; set pan aside. *I used a mini muffin tin for mine. No cutting required :)
In the bowl of a food processor fitted with the metal blade, pulse Oreos until ground.
Quick method: In a large, microwave safe bowl, melt butter and marshmallows in the microwave until puffed, about 1½ - 2 minutes. Stir in ground Oreo Cookies until combined. Transfer to prepared baking pan. Using a piece of wax paper, press rice mixture evenly into prepared pan.
Stovetop method: Combine butter, marshmallows, and cinnamon in a pan over medium heat. Stir continuously until no lumps are visible in mixture. Take off heat and stir in ground Oreo Cookies until combined. Transfer to prepared pan. Using a piece of wax paper, press Oreo mixture evenly into prepared pan.
Let set up for at least 10 minutes. If using 8x8 pan, Cut into bars and serve.
Yields: 16 bars or 24 mini's