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  2. These 2-Ingredient Instant Rice Krispies Treats Are Almost ...

    www.aol.com/2-ingredient-instant-rice-krispies...

    Grab yourself a bowl and a spoon, because TikTok has showed us the genius way to make instant Rice Krispies Treats. If you’re a fan of homemade Rice Krispies Treats (but not a fan of sticky ...

  3. Rice Krispies Treats - Wikipedia

    en.wikipedia.org/wiki/Rice_Krispies_Treats

    Rice Krispies Treats (also called Rice Krispie Treats, Marshmallow Treats, Marshmallow Squares, or Rice Krispies Squares in the United Kingdom & Canada, and LCMs in Australia) are a confection commonly made through binding WK Kellogg Co's Rice Krispies or another crisp rice cereal together with butter or margarine and marshmallow. [1]

  4. Scotcheroos - Wikipedia

    en.wikipedia.org/wiki/Scotcheroos

    Scotcheroos are dessert bars made with chocolate, butterscotch, peanut butter, and Rice Krispies. The recipe was originally printed on Rice Krispies box in the mid-1960s. [1] They are popular in the Midwestern United States, especially Nebraska, Minnesota, Wisconsin, Iowa, and North Dakota. [2]

  5. List of breakfast cereals - Wikipedia

    en.wikipedia.org/wiki/List_of_breakfast_cereals

    This is a list of breakfast cereals. Many cereals are trademarked brands of large companies, such as Kellanova, WK Kellogg Co, General Mills, Malt-O-Meal, Nestlé, Quaker Oats and Post Consumer Brands, but similar equivalent products are often sold by other manufacturers and as store brands. This is a dynamic list and may never be able to satisfy particular standards for completeness. You can ...

  6. The 140-Year-Old Oatmeal Cookie Recipe That Stands the Test ...

    www.aol.com/lifestyle/140-old-oatmeal-cookie...

    Ingredients for the 140-Year-Old Date-Filled Oatmeal Cookies. For these cookies, you'll need flour, softened butter, shortening or lard, buttermilk, brown sugar, baking soda, salt and oatmeal.

  7. Rice Krispies - Wikipedia

    en.wikipedia.org/wiki/Rice_Krispies

    Rice Krispies was released to the public by the Kellogg Company in 1928. The original patent called for using partially dried grain, which could be whole or broken, that would have 15–30% moisture which could then be shaped by existing processes for cereal production that include rolling, flaking, shredding, etc.