Cookies & Cream No-Bake Chex Bars are gluten-free quick, sweet, and perfectly ooey-gooey. An easy, crowd-pleasing dessert recipe!
One of the things I miss about working in an office is treat day. Is there anything that makes a 9-5 go faster than enjoying good food prepared by other people all day?
Big game weekend? Treat day.
Susie’s having a baby? Treat day.
Bob got a hair cut? TREAT DAY!
If your office is treat day-happy too, I’ve got a quick, easy, and crowd-pleasing recipe for you to take to the next one – Cookies & Cream No-Bake Chex Bars!
These cookies & cream inspired bars are cousins of Rice Krispie Treats, but better because they’re made with sweet Vanilla Chex which taste like cake. When combined with chopped chocolate sandwich cookies, it’s almost as if you’re biting into an oversized Oreo.
Even better? They’re gluten-free! If I still worked in an office I probably wouldn’t be able to eat 90% of the foods on the treat table. Set these out with a gluten-free sign on the treat table and I promise it won’t go unnoticed.
Start by roughly chopping 20 gluten free sandwich cookies.
Chop 16 of the 20 cookies into bite-sized chunks – these will go into the bars – and the remaining 4 a little finer as they’ll be sprinkled on top.
Set the finely chopped cookies aside then add the roughly chopped cookies to a huge bowl with 1 box Vanilla Chex with 1 cup scooped out. Save the scoop for snacking on!
Next, melt 1/4 cup butter in a large bowl then add 1 bag mini marshmallows, stir to coat, microwave for 1 minute and 20 seconds, and then stir until smooth.
Immediately pour the ooey-gooey melted marshmallows on top of the cookie and Vanilla Chex mixture then mix with a spatula until everything is well coated.
Scoop the mixture into a nonstick sprayed 9×13 baking dish then press into an even layer.
Hold on, WE’RE NOT DONE YET!
Melt 1/2 cup semisweet chocolate chips in a microwave safe bowl in 30 second intervals until smooth, stirring between each interval, then drizzle over the bars.
Top with the finely crushed cookies then let them set until solid.
Slice, open, bite, and enjoy! Treat day, birthday, heck, ANY day is a good day to make Cookies & Cream No-Bake Chex Bars!
Equipment
Ingredients
- 1/4 cup butter
- 10 oz bag mini marshmallows
- 13.5 oz box Vanilla Chex, 1 cup removed
- 20 gluten free chocolate sandwich cookies, divided
- 1/2 cup semisweet chocolate chips
Directions
- Spray a 9×13″ baking dish with nonstick spray then set aside.
- Roughly chop 16 cookies then add to a very large bowl with the Chex and set aside. Chop remaining 4 cookies a little more fine then set aside.
- Add butter to a microwave-safe bowl then microwave for 30 seconds or until melted. Add marshmallows then stir to coat and microwave for 1 minute and 20 seconds. Stir until smooth then immediately pour over Chex mixture and mix until evenly coated. Scoop into prepared baking dish then press into an even layer (I sprayed the bottom of large measuring cup with nonstick spray then used that to press.)
- Add chocolate chips to a small microwave-safe bowl then microwave in 30 second intervals, stirring between each interval, until melted and smooth. Drizzle over the top of the bars then sprinkle on remaining cookies. Let cool completely before cutting into bars.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Apparently Vanilla Chex has been discontinued. Any suggestions for an alternate ingredient? Thank you!
I heard — so sad! You could use Chocolate Chex instead, or use regular chex and add 1/2 – 3/4 teaspoon vanilla extract to the butter/marshmallow mixture.