OREO Crispy Pinwheels
14 servings
15min Cook
Ingredient List
- 16 OREO Cookies, divided
- 2 Tbsp. butter, divided
- 1 pkg. (10 oz.) miniature marshmallows, divided
- 3 cups crisp rice cereal
Nutritional Information
| Calories | 160 |
| Total fat | 4.5g |
| Saturated fat | 2g |
| Trans fat | 0g |
| Cholesterol | 5mg |
| Sodium | 120mg |
| Total Carbohydrate | 31g |
| Dietary fiber | 0g |
| Total sugars | 17g |
| Protein | 1g |
| Calcium | 0% DV |
| Iron | 10% DV |
- 1Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray.
- 2Chop 8 cookies. Microwave 1 Tbsp. butter in large microwaveable bowl on HIGH 45 sec. or until melted. Add 3 cups marshmallows; toss until evenly coated. Microwave 1 min. or until marshmallows are completely melted and mixture is well blended, stirring after 30 sec. Add cereal and chopped cookies; mix well. Press onto bottom of prepared pan.
- 3Chop remaining cookies finely. Microwave remaining butter in same large microwaveable bowl 45 sec. or until melted. Add remaining marshmallows; toss until evenly coated. Microwave 1 min. or until marshmallows are completely melted and mixture is well blended, stirring after 30 sec.; spread immediately over cereal mixture in pan. Top with finely chopped cookies; press gently into marshmallow layer to secure.
- 4Use foil handles to remove cereal mixture from pan. Roll cereal mixture up, starting at one long side. Cool completely. Cut roll-up into 14 slices to serve.