Name: Monster Cookie Crispy Rice Treats
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 8 to 10 servings
Ingredients: Vegetable oil cooking spray, for the pan; 2 cups quick-cooking oats; 6 tablespoons unsalted butter; 1 pound mini marshmallows; 3/4 teaspoon kosher salt; 3/4 cup creamy unsweetened peanut butter; 2 teaspoons vanilla extract; 6 1/2 cups crispy rice cereal; 1 1/4 cups candy-coated chocolates; 1/2 cup milk chocolate chips

Directions

Grease an 8-inch square baking pan with cooking spray and line with parchment paper, allowing 1-inch wings to hang over the edges. Set aside.
In a large pot over medium heat, toast the oats, stirring continuously, for a few minutes until they’ve darkened slightly and smell nutty. Transfer them to a plate to cool.
Carefully wipe the pot clean and then return it to medium heat. Add the butter and allow to melt and heat until hot enough to efficiently melt the marshmallows. Reduce the heat to low, add the marshmallows and salt and cook, stirring, until the marshmallows are melted and smooth. Remove the pot from the heat and stir in the peanut butter and vanilla (the peanut butter can still be swirly). Add the cereal and toasted oats and fold to combine. Toss in the candy-coated chocolates and milk chocolate chips and fold a couple of times to quickly combine.
Pour the mixture into the prepared baking pan, using a spatula to spread it out evenly. Place a piece of parchment on top and then use your hands to press the mixture down very firmly. Let the mixture firm up at room temperature for about an hour.

Monster Cookie Crispy Rice Treats

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