Cookies And Cream No Bake Chex Bars Recipe


  • 13.5 oz box Vanilla Chex cereal (or a gluten-free alternative)
  • 20 Oreo cookies (or a gluten-free version)
  • 1/4 cup butter
  • 1 (10 oz) bag mini marshmallows
  • 1/2 cup semi-sweet chocolate chips


  • Large mixing bowl
  • Microwave-safe bowl
  • 9×13 inch baking dish
  • Nonstick cooking spray


1. Prep

  • Lightly grease the 9×13 inch baking dish with cooking spray and set it aside.
  • Roughly chop 16 Oreos. Set aside.
  • Finely chop the remaining 4 Oreos. Set aside.
  • Measure out 13.5 oz of Chex cereal, removing 1 cup to use later. Place the remaining cereal in the large mixing bowl.

2. Marshmallow Mixture

  • In the microwave-safe bowl, melt butter for about 30 seconds.
  • Add the bag of mini marshmallows and stir to coat with the melted butter.
  • Microwave for 1 minute and 20 seconds. Stir until mixture is smooth and combined.

3. Combine Ingredients

  • Immediately pour the marshmallow mixture over the Chex cereal in the large bowl.
  • Add the roughly chopped Oreos.
  • Stir with a large spoon or spatula until all ingredients are evenly coated.

4. Assemble the Bars

  • Transfer the mixture into the prepared baking dish.
  • Use a greased spatula or the bottom of a measuring cup to press the mixture into an even layer.

5. Chocolate Topping

  • Place the chocolate chips in a small microwave-safe bowl.
  • Microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth.
  • Drizzle the melted chocolate evenly over the bars.
  • Sprinkle with the finely chopped Oreos.

6. Set and Serve

  • Allow the bars to cool completely at room temperature to set. This can take 1-2 hours.
  • Cut into squares and enjoy!


Cereal choice: Rice Chex works as well if you don’t have Vanilla Chex.

Customization: Use any type of Oreo you like (mint, peanut butter, etc.). You can even experiment with other cookies!

Storage: The Chex bars will keep in an airtight container at room temperature for up to 3 days.


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