Start by placing the rice cakes in a large zip-top bag and crushing them into small bite-sized clusters. Transfer the crushed rice cakes to a large bowl.

Split the Oreos in half. Roughly chop one half into chunks and add them to the bowl with the rice cake pieces. Take the remaining Oreos, remove the cream filling, and crush the cookies into fine crumbs using a food processor or by placing them in a bag and crushing with a mallet.

Melt the white chocolate melting wafers in a microwave-safe bowl for about one minute, then stir until completely smooth. If needed, continue melting in short intervals until fully melted. Stir in the coconut oil until the mixture is smooth and combined.

Pour the melted chocolate mixture over the rice cake clusters and Oreo pieces, mixing until everything is evenly coated.

In a separate bowl, combine the powdered sugar with the crushed Oreo crumbs. Transfer the coated mixture into a zip-top bag, add the powdered sugar mixture, seal the bag, and shake until all pieces are fully coated.

Allow the mixture to cool until the coating is set, then enjoy.