Many moons ago, we suffered an unfortunate loss of one favorite childhood cereal–Oreo O’s. The only place left to find it is South Korea (y tho?).
Thankfully, we figured out how to recreate this lost legend. And it’s even better than the original. The best part about Oreo cookies is dipping them in milk, and now you can delight in this perfect pairing whenever you please. You’ll never settle for just dunking again.
Oreo O's Cereal
- Prep Time: 3 hours
- Cook Time: 8 hours 8-10 minutes
- Total Time: 11 hours 10 minutes
- Servings: 3
Crush the Oreo cookies as finely as you can. In a bowl add the crushed Oreo’s, granulated sugar, powdered sugar, cornstarch, flour, baking soda, and baking powder.
Mix in the melted butter.
Add the milk, half a tablespoon at a time, until it comes into a ball. It should be moist, not crumbly.
Roll the dough into logs that are a little bit thicker than a Sharpie. Cut them into 1/2 inch pieces.
Roll each piece into a ball and place on a parchment-lined baking sheet.
Squish em’ a little.
Use a straw to cut out the middle of each piece.
#SpoonTip: Blow the dough out of the straw after every 3 or 4 pieces for easy cutting.
Bake at 350°F for 8-10 minutes, until they begin to firm.
#SpoonTip: While they’re hot, you can re-cut the holes if they fill in.
Mix 1 cup of powdered sugar with water to make a thin icing. Drizzle it.
Let dry overnight.
Combine the cereal with marshmallow bits.
Oreo O's Marshmallow Bits
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Servings: about 1/2 cup
Mix the powdered sugar, marshmallow fluff, and oreo filling into a dough.
Sprinkle powdered sugar on your surface. Roll the dough into logs a little thicker than a Sharpie. Cut into 1/2 inch pieces.
#SpoonTip: Coat pieces in powdered sugar so they don’t stick together.