AHi everyone.

I'm in Australia and I'm wondering if Kellogg's LCMs are the same as the RKTs used for fillings, etc. ?

If so, should I add anything to them or just warm them up and mould away?

Thanks so much. Just trying to avoid making a batch, although if anyone has a foolproof recipe I may give it a go.

Cheers.

ADo you know what ingredients are in each product?

Compare:

Open both URLs, and click the "ingredients" tabs of each.

http://www.kelloggs.com.au/en_AU/lcms-rice-bubbles-.html

http://www.kelloggs.com/en_US/kelloggs-rice-krispies-treats-original-bars.html

The Australian LCM product appears to be a children's version of a cereal breakfast bar, while the US RKT product is a mass-produced version of a popular confection that was invented in 1939 by a Kellogg's employee, for a Camp Fire Girls bake sale, and was made in thousands of home kitchens before being introduced as a commercial product (and for sculpting, I would expect that making your own would not only produce better results, but cheaper as well.

And Kellogg's still publishes the recipe.

http://www.ricekrispies.com/recipes/the-original-treats

(It appears that the marshmallows are listed twice in the web version of the recipe, for no apparent reason; size of marshmallows is of no consequence, since they're melted down completely.)

In Australia and New Zealand, the cereal is sold under the name, "Rice Bubbles."