Kellogg’s Rice Krispies have been a beloved breakfast choice for generations, but do you know the fascinating history behind this iconic cereal? It all started in the 1920s when a team at Kellogg Company stumbled upon the idea of creating a cereal that popped like popcorn. After much experimentation, they successfully developed Rice Krispies, which made its debut in 1928.

The secret to that signature snap, crackle, and pop lies in the unique way the rice grains are processed. The cereal became an instant hit, capturing the hearts of kids and adults alike. Over the years, Kellogg’s has introduced various flavors and variations of Rice Krispies, cementing its status as a breakfast staple around the world.

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MARSHMALLOW CRISPY TREATS

1/4 cup butter or margarine
1/2 pound* (about 32) marshmallows
5 cups KELLOGG’S RICE KRISPIES

*3 cups miniature marshmallows may be used in place of regular marshmallows. If Marshmallow Creme is substituted for marshmallows use 2 cups (one 1-pint jar). Cook over low heat about 5 minutes, stirring constantly.

Melt butter in 3-quart saucepan. Add marshmallows and cook over low heat, stirring constantly, until marshmallows are melted and mixture is well-blended. Remove from heat.
Add Rice Krispies and stir until well-coated with marshmallow mixture.

Press mixture into buttered 13 x 9-inch pan, cut into squares when cool, or try these variations:

VARIATIONS

MARSHMALLOW CRISPY BALLS OR LOLLIPOPS

Shape warm marshmallow crispy mixture into balls and roll in coconut if desired. For Lollipops, insert wooden skewer after shaping and make face on ball with raisins, candies or icing.

MARSHMALLOW CRISPY VARIETIES

Add raisins, nutmeats, cut dates or candied cherries, crushed stick candy or semi-sweet chocolate pieces to the marshmallow mixture with Rice Krispies.

MARSHMALLOW CRISPY TREATS

Print Recipe

Ingredients Method Notes

Ingredients

1/4 cup butter or margarine
1/2 pound* about 32 marshmallows
5 cups KELLOGG’S RICE KRISPIES
*3 cups miniature marshmallows may be used in place of regular marshmallows. If Marshmallow Creme is substituted for marshmallows use 2 cups one 1-pint jar. Cook over low heat about 5 minutes, stirring constantly.

Method

elt butter in 3-quart saucepan. Add marshmallows and cook over low heat, stirring constantly, until marshmallows are melted and mixture is well-blended. Remove from heat.
Add Rice Krispies and stir until well-coated with marshmallow mixture.
Press mixture into buttered 13 x 9-inch pan, cut into squares when cool, or try these variations:

Notes

VARIATIONS

MARSHMALLOW CRISPY BALLS OR LOLLIPOPS

Shape warm marshmallow crispy mixture into balls and roll in coconut if desired. For Lollipops, insert wooden skewer after shaping and make face on ball with raisins, candies or icing.

MARSHMALLOW CRISPY VARIETIES

Add raisins, nutmeats, cut dates or candied cherries, crushed stick candy or semi-sweet chocolate pieces to the marshmallow mixture with Rice Krispies.