5 DIY Rice Krispies Treats

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For the Mint Rice Krispies

1. Grease a 9x13 inch baking pan and line the bottom and two sides of the pan with parchment paper (leave an overhang to make it easier to take out of the pan).
2. In a large saucepan, melt the butter over low heat and add the marshmallows. Stir constantly until the marshmallows are melted, about 6 minutes. Remove from the heat.
3. Stir in the peppermint extract and green food coloring until well combined.
4. Add the cereal and stir until evenly coated.
5. Press the mixture firmly into the bottom of the prepared pan.
6. Let cool completely, about 30 minutes.
7. Melt the chocolate and drizzle over treats.
8. Cut into 12 rectangles.

For the Peanut Butter Rice Krispies

1. Grease a 9x13 inch baking pan and line the bottom and two sides of the pan with parchment paper (leave an overhang to make it easier to take out of the pan).
2. In a large saucepan, melt the butter over low heat and add the marshmallows. Stir constantly until the marshmallows are melted, about 6 minutes. Remove from the heat.
3. Stir in the peanut butter until well combined.
4. Add the cereal and stir until evenly coated.
5. Press the mixture firmly into the bottom of the prepared pan.
6. Let cool completely, about 30 minutes.
7. Melt the chocolate and pour over treats.
8. Cut into 12 rectangles.

For the Birthday Cake Rice Krispies

1.  Grease a 9x13 inch baking pan and line the bottom and two sides of the pan with parchment paper (leave an overhang to make it easier to take out of the pan).
2. In a large saucepan, melt the butter over low heat and add the marshmallows. Stir constantly until the marshmallows are melted, about 6 minutes. Remove from the heat.
3. Stir in the vanilla extract and cake mix until well combined.
4. Add the cereal and stir until evenly coated.
5. Fold in 1/3 sprinkles working quickly so they don't melt.
6. Press the mixture firmly into the bottom of the prepared pan.
7. Let cool completely, about 30 minutes.
8. Spread the frosting over the treats and top with remaining sprinkles.
9. Cut into 12 rectangles.

For the Lemon Bar Rice Krispies

1. Grease a 9x13 inch baking pan and line the bottom and two sides of the pan with parchment paper (leave an overhang to make it easier to take out of the pan).
2. In a large saucepan, melt the butter over low heat and add the marshmallows. Stir constantly until the marshmallows are melted, about 6 minutes. Remove from the heat.
3. Stir in the lemon zest, lemon juice and lemon extract until well combined.
4. Add the cereal and stir until evenly coated.
5. Press the mixture firmly into the bottom of the prepared pan.
6. Let cool completely, about 30 minutes.
7. Melt the chocolate and stir in yellow food coloring until well combined, drizzle over treats.
8. Cut into 12 rectangles.

For the Cookies and Cream Krispies

1.  Grease a 9x13 inch baking pan and line the bottom and two sides of the pan with parchment paper (leave an overhang to make it easier to take out of the pan).
2. In a large saucepan, melt the butter over low heat and add the marshmallows. Stir constantly until the marshmallows are melted, about 6 minutes. Remove from the heat.
3. Add the cereal and stir until evenly coated. Fold in chopped Oreos.
4. Press the mixture firmly into the bottom of the prepared pan.
5. Let cool completely, about 30 minutes
6. Melt the chocolate and drizzle over treats and topped with chopped Oreos.
7. Cut into 12 rectangles