Snap, Crackle, and Pop

W.K. Kellogg pours milk over a brand-new, toasted rice cereal from the Kellogg test kitchen, and gives it a try. “You’ve got something there!” he exclaims in 1927 and “ Rice Krispies” are released to the public in 1928 for the first time.

“Rice Krispies” are made of crisped rice which expands to form thin and hollowed out walls that are crunchy and crisp. When milk is added, the cereal collapses and creates the recognizable sound "Snap, crackle and pop"

FUN FACT! Snap, Crackle, and Pop are popular all over the world, but they aren't known as the same thing in every country.
Sweden: Piff! Paff! Puff!
Germany: Knisper! Knasper! Knusper!
Mexico: Pim! Pum! Pam!
Finland: Poks! Riks! Raks!
Holland: Pif! Paf! Pof!
South Africa: Knap! Knaetter! Knak!
Canadian French: Cric! Crac! Croc!



3 tablespoons butter

1 package (10 oz., about 40) JET-PUFFED Marshmallows
4 cups JET-PUFFED Miniature Marshmallows
6 cups Kellogg's® Rice Krispies® cereal

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 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

-For best results, use fresh marshmallows.
-1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
-Diet, reduced calorie or tub margarine is not recommended.
-Store no more than two days at room temperature in airtight container.
-To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.