If you are looking for an excuse to whip up a tasty batch of ooey, gooey Rice Krispies treats, then you’re in luck. Friday marks Rice Krispies Treat Day and what better way to celebrate the unofficial holiday than eating this no-bake, childhood favorite. Here are six recipes for Rice Krispies treats that will satisfy every taste bud.

THE ORIGINAL: This classic and simple Kellogg's recipe has been a quick and delicious snack for generations.

Ingredients:

  • 3 tablespoons of butter
  • 10 oz. or about 40 marshmallows OR 4 cups of mini marshmallows
  • 6 cups of Kellogg’s Rice Krispies cereal

Directions:

  1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
  2. Add Kellogg’s Rice Krispies cereal. Stir until well coated.
  3. Using buttered spatula or wax paper evenly press mixture into 13x9x2-inch baking pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

 

MICROWAVEABLE: No stovetop? No problem! You can cook up an equally delicious batch in the microwave.

Ingredients:

  • 3 tablespoons of butter
  • 10 oz. or about 40 marshmallows OR 4 cups of mini marshmallows
  • 6 cups of Kellogg’s Rice Krispies cereal

Directions:

  1. In microwave-safe bowl heat butter and marshmallows on high for 3 minutes, stirring after 2 minutes. Stir until smooth. Microwave cooking times may vary.
  2. Add Kellogg’s Rice Krispies cereal. Stir until well coated.
  3. Using buttered spatula or wax paper evenly press mixture into 13x9x2-inch baking pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

 

S'MORES: You'll want s'more of this classic Rice Krispies treat wedged between two graham crackers and drizzled with melted chocolate and marshmallow.

Ingredients:

  • Original Kellogg's Rice Krispies treats bars
  • Graham crackers
  • 1/4 cup of marshmallow creme
  • 1/4 cup of semi-sweet, milk or dark chocolate morsels
  • 1 teaspoon of shortening or butter

Directions:

  1. Crosswise cut each Kellogg's Rice Krispies treats bar into thirds and break each graham cracker sheet into fourths along the scored lines.
  2. Use marshmallow creme to attach bar pieces to graham cracker pieces. Place on a wax paper-lined baking sheet.
  3. In a small microwave-safe bowl, combine chocolate morsels and shortening. Micro-cook on high for 30 to 90 seconds or until smooth, stirring every 30 seconds. Drizzle over bars.
  4. Refrigerate about 15 minutes or until chocolate is set.

 

SALTED DARK CHOCOLATE CARAMEL: Your favorite, childhood Rice Krispies treat meets sophisticated adulthood in this delicious, grown-up recipe from Savory Nothings.

Ingredients:

  • 6 cups of Kellogg’s Rice Krispies cereal
  • 4 tablespoons of butter plus extra for greasing the baking pan
  • 10.5 oz. of marshmallows
  • 3.5 oz. of semi-sweet chocolate plus another 3.5 oz. for topping
  • 1 tablespoon of unsweetened cocoa powder
  • 1/4 teaspoon of coarse sea salt plus extra for topping
  • 2 oz. of caramel bits plus 0.5 oz. for topping
  • 3 oz. of mini dark chocolate chips

Directions:

  1. Grease a 7x11 inch baking pan with butter.
  2. Add the Kellogg's Rice Krispies cereal to a large bowl.
  3. To a large pot, add the butter, marshmallows, semi-sweet chocolate and cocoa powder. Melt over medium-high heat while stirring.
  4. Once melted, stir in the coarse sea salt, caramel bits and mini dark chocolate chips. Quickly pour over the cereal and mix well until everything is evenly coated. Immediately transfer to the greased pan and lightly push down with your fingers until it is firm and evenly spread. Let cool for 15 to 30 minutes.
  5. To make the topping, melt the rest of the semi-sweet chocolate in the microwave or with a double boiler. Pour over the cooled cereal mixture and spread evenly. Sprinkle with coarse sea salt. Leave to harden completely. Meanwhile, melt the remaining caramel bits and drizzle over the chocolate. Leave to harden, then cut the treats into 15 squares.

 

PUMPKIN SPICE: Pumpkin is back ... in Rice Krispies treat form! And this recipe from Yummly is anything but basic.

Ingredients:

  • 4 cups of mini marshmallows
  • 6 cups of Kellogg’s Rice Krispies cereal
  • 1 teaspoon of butter
  • 1/2 teaspoon of cinnamon
  • 1/2 teaspoon of pumpkin spice
  • 1/4 cup of pumpkin puree

Directions:

  1. Spread your the pumpkin puree on a cheese cloth or between several paper towels and let it sit for 45 minutes, getting rid of the excess moisture in the pumpkin (alternatively, reduce pumpkin puree to 1/8 cup or omit entirely).
  2. In a large pan, melt your butter on medium low heat and add the mini marshmallows.
  3. Add the pumpkin puree to your melted marshmallows along with the cinnamon and pumpkin pie spice.
  4. Toss in the Kellogg's Rice Krispies cereal.
  5. Pour the mixture into a 9x13 greased baking pan. Cover the mixture with parchment paper and press down into the pan. Allow the treats to cool completely.

 

CHOCOLATE PROTEIN: Looking for a high-protein, low-sugar snack to fuel your workout or give you a midday boost? Then this Rice Krispies treat recipe is for you!

Ingredients:

  • 2.5 cups of Kellogg’s Rice Krispies cereal
  • 1/4 brown rice syrup
  • 1/4 cup of a nut butter of your choice (e.g. peanut butter, almond butter)
  • 1/4 cup of chocolate protein powder of your choice
  • 1/4 cup of cocoa powder, sifted
  • 1/2 teaspoon of salt
  • Almond milk

Directions:

  1. Line a deep 9x9-inch baking pan with baking paper and set aside.
  2. In a large mixing bowl, combine the cereal, protein powder, cocoa powder and salt and mix well. Set aside.
  3. In a microwave-safe bowl, combine the brown rice syrup and nut butter of choice and microwave for one to two minutes, or until the nut butter has melted. Mix well to ensure it is fully incorporated.
  4. Add the liquid mixture to the dry mixture and ensure all the cereal is completely coated. Slowly add almond milk until a very thick batter is formed. The amount of almond milk will depend on the type of protein powder you use (e.g. whey, casein, brown rice, egg white).
  5. Pour the mixture into the baking pan and use your hands to press it down firmly. Freeze for one hour or refrigerate overnight. Cut into pieces.