A trio of recipes for Rice Krispies bars that you’ll want to try

I’ve got a monkey on my back that goes snap, crackle and pop.

It started out simple enough. When I was a kid, I’d have one or two bars after school with a glass of milk. These bars were pretty basic. Just a little puffed rice cereal, butter, and marshmallow cream. I told myself I could stop at any time. And I could.

Within a few years, I’d moved on to Scotcherooos, that Midwestern Rice Krispie version that substitutes peanut butter for the marshmallow cream and adds a sweet chocolate icing. The combination was enticing. I could polish off a couple of lines of these sweet treats without even thinking about it.

Worse yet, friends in high school started serving Scotchoos at cast parties and at after-prom gatherings. The peer pressure was too much.

Going away to college helped me get over the worst of my cravings. No one in my dorm knew how to cook anything — not even something as simple as Rice Krispie bars. I fell back on other “drugs” like Pop-Tarts and Toaster Strudel. I seemed to have my addiction kicked.

I stayed “clean” for decades. I got to a point where I could walk past a pan of bars without even noticing them. If offered one, I would politely take one and then move on.

But then something happened. Cooks began to develop new versions of the childhood favorite that doubled down on the butter and marshmallows. Some added Graham crackers and chocolate. Others, sweetened condensed milk. Suddenly, the old crackle and pop was back, and I couldn’t get enough.

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