Golden Oreo Rice Krispie Treats with Salted Tahini Drizzle

Golden Oreo Rice Krispie Treats with Salted Tahini Drizzle sliced and stacked on a black plate

Big, chunky, no-bake treats, speckled with buttery Golden Oreos, and topped with a salty/sweet drizzle! 


  • 1 stick of unsalted butter
  • 1/2 tsp kosher salt
  • 16 oz mini marshmallows
  • 1 tsp vanilla extract
  • 6 C Rice Krispies
  • 20 Golden Oreo cookies, smashed into smaller pieces
  • flaky salt, for finishing


    • 1/4 C of tahini
    • 1/4 tsp kosher salt
    • 1/2 tsp maple syrup
    • 3 TBS water


  1. Mix together all ingredients for the salted tahini drizzle and set aside.
  2. Line an 8×8 square pan with parchment paper, let some hang over the edges for easy removal later. Tear off an extra sheet of parchment paper to help press the Rice Krispie treats down later; set aside.
  3. Melt the butter in a large pot over medium-low heat. I use an enameled cast iron dutch oven because it’s easier to clean. Once the butter has melted, add the salt and marshmallows and stir until the marshmallows are completely melted and smooth. Turn off the heat and stir in the vanilla, the Rice Krispies, and the Golden Oreos. 
  4. Transfer this mixture to your prepared pan. Place the extra sheet of parchment paper over top and press the mixture down evenly – its ok to use your body weight and press hard, you want it to be densely packed in there. 
  5. Drizzle with salted tahini and sprinkle with flaky salt. Chill in the fridge for one hour. Use the parchment paper wings to pull the treats out of the pan, slice into squares and serve!


You’ll have extra salted tahini drizzle. It keeps well in the fridge – try it on ice cream!

These will stay fresh for 5-7 days in an airtight container or wrapped in plastic wrap.

Keywords: Easy desserts, no-bake desserts, Rice Krispie treats