Celebrate Valentine’s Day with these Heart Shaped Rice Krispie Treats. They’re made extra soft and chewy, then dipped and drizzled with white chocolate and holiday-themed sprinkles. Kids and adults alike won’t be able to resist these cute treats!
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📋 About the Recipe
- Great for the holidays. Heart shaped rice krispie treats are a cute dessert to make in celebration of Valentine’s day, Mother's Day, anniversaries, engagement announcements, bridal showers, and more. Bring these nut-free treats to your kid’s next school party or bake sale!
- No-baking required. No oven? No problem! This classic dessert requires no baking at all. Instead, all you need is a stovetop and a microwave. You may even be able to melt the butter and marshmallows in your Instant Pot on the sauté setting.
- Just 7 ingredients. Like my Chocolate Covered S’mores Rice Krispie Treats, Peanut Butter Chocolate Chip Rice Krispie Treats and Hot Chocolate Rice Krispie Treats, these Heart Shaped treats are equally as easy to make with simple ingredients.
If you’re looking for more holiday inspired Rice Krispie Treats, try my Christmas treats: Snowman Rice Krispie Treats, Peppermint Candy Cane Rice Krispie Treats, Santa Rice Krispie Treats, and Reindeer Rice Krispie Treats.
🛒 Ingredients
A few notes about the ingredients:
- Rice cereal - For best results, use unsweetened rice cereal, or at the very least, lightly sweetened cereal.
- Marshmallows - Mini marshmallows melt more evenly and quicker than whole marshmallows. I use more than what the rice cereal box recommends for the best gooey and chewy treats that stay fresh for more than 1 day.
- Butter - A key ingredient in making your rice Krispie treats soft and chewy. Don’t skimp on the butter - it is essential to keep these treats moist and soft past day 1.
- White Chocolate - Preferred over milk chocolate or semi-sweet chocolate chips for this recipe, so it looks more festive and valentine's-y.
- Coconut oil - Melting white chocolate chips with coconut oil helps loosen the chocolate and makes it easy to dip and drizzle. Perfect for easy Valentine’s day decorating!
- Pink gel food coloring - A few drops of food coloring gives these treats their classic Valentine’s day look. As a general rule of thumb, the more color you use, the darker pink your chocolate will be. Adjust to your personal taste.
⁉️ Substitutions and Alterations
- Coconut oil substitutions: I do not find coconut oil to have a strong coconut flavor, but if you do not like coconut, opt for refined coconut oil. Unlike unrefined coconut oil, refined coconut oil has no odor or taste and is completely neutral. Or, unsalted butter works well too. Do not attempt to use another cooking oil such as olive oil - it does not harden at cold temperatures like coconut oil and butter do.
- Butter substitutes: If you do not have unsalted butter, use salted butter and omit the additional kosher salt.
- White chocolate substitutes: I like to use white chocolate so I can color it pink, but if desired, substitute milk chocolate chips or dark chocolate chips for a darker variation of this easy dessert.
📓 Instructions
- Melt the butter and marshmallows. In a large pot, melt the butter over medium-low heat. Once almost melted, add in the marshmallows.
- Cook for 5 to 8 minutes. Coat the marshmallows fully in butter and cook for 5 to 8 minutes, or until the marshmallows are completely melted. Be careful not to overcook them. Doing so can cause your marshmallows to harden or burn.
- Stir in vanilla and salt. Remove the pot from the heat, then stir in the vanilla extract and kosher salt.
- Pour in the cereal. Using a spatula, stir well to combine, making sure to scrape any additional marshmallows up from the bottom of the pot. Let cool for 3 minutes.
- Form the heart shaped rice krispie treats. Lightly spray a heart shaped cookie cutter with non stick spray. Place it flat on a baking sheet or plate. Carefully scoop some of the rice krispie treats into the center of the cookie cutter. Then, using your fingertips, spread it out, shaping the rice krispie mixture into a heart.
- Repeat to form all rice krispie treats. Remove the cookie cutter and continue the process until you’ve used up all the rice cereal mixture. Let rice krispie treats cool and harden for about 10 minutes to set.
- Prep the chocolate. While the rice krispie treats set, combine 1 cup white chocolate chips and 1 ½ teaspoons coconut oil in a small bowl. Microwave in 30 second intervals, stirring in between, until the chocolate is smooth and completely melted.
- Dip the rice krispie treats in chocolate. First, squeeze a few drops of pink gel food coloring into the melted chocolate and stir to combine. Dip half of the heart shaped rice krispie treats into the pink chocolate, then immediately lay the rice krispie treats on a piece of parchment paper so the chocolate can harden.
- Melt the remaining chocolate. In a separate bowl, combine the other 1 cup of while chocolate chips and 1 ½ teaspoons of coconut oil. Microwave in 30 second intervals, stirring in between, until the chocolate is smooth and completely melted. Dip the other half of the treats in the white chocolate.
- Drizzle the rice krispie treats. Add 1 to 2 tablespoons of white chocolate chips into a plastic zip top bag. Melt in the microwave in 30 second intervals until smooth. Cut a small piece off the corner of the bag. Drizzle white chocolate on top of the pink chocolate covered cereal treats.
- Drizzle again. Repeat again, by melting white chocolate in another zip top bag, then adding a few drops of pink gel food coloring and mixing to combine. Cut a small piece off the corner of the bag, and drizzle pink chocolate on top of the white chocolate covered treats.
- Add sprinkles. Quickly sprinkle the treats with sprinkles before the chocolate hardens, then serve and enjoy!
❄️ How to Store
To store: For optimal results, store heart shaped rice Krispie treats in an airtight container at room temperature. Refrigeration is not recommended - the chewy treats will become hardened and dense.
To freeze: These rice Krispie treats freeze well in a zip-top bag for up to 6 months. To thaw, simply allow the treats to sit out on the counter at room temperature for 15 minutes until softened.
🔍 Recipe FAQs
How do you shape rice Krispie treats?
I prefer to shape my rice Krispie treats by scooping the cereal mixture into the cookie cutter and pressing it down to take the shape of the cookie cutter. Some recipes will suggest you physically cut the treats out of a sheet of treats. I prefer my method because there is no waste.
Has Rice Krispies Cereal been discontinued?
In recent years, supply chain delays have caused a Rice Krispie Cereal shortage and they are known to be sparse on store shelves. If you cannot find the classic Kellogg’s brand, feel free to use an alternative or generic brand. Really any rice cereal will do as long as it is unsweetened and made from puffed rice.
How do you keep Rice Krispie treats crispy?
If you want your treats to stay as fresh as possible, it is important to store them properly. For best results, store at room temperature in an airtight container. Leaving them loosely covered will cause them to stale very quickly.
💭 A Few More Tips
- Melt the butter and marshmallows low and slow. If you use too high of heat, the marshmallows will harden and make sticky, hard rice Krispie treats.
- Don't skimp on the butter or marshmallows. This recipe uses more than what the "box instructions" call for so that you have perfectly soft and chewy heart shaped rice Krispie treats that will last on your counter more than 1 day (if they're not all devoured beforehand).
🍴 Related Recipes
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Heart Shaped Rice Krispie Treats
Celebrate Valentine’s Day with these Heart Shaped Rice Krispie Treats. They’re made extra soft and chewy, then dipped and drizzled with white chocolate and holiday-themed sprinkles.
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Servings: treats
Calories: 324kcal
Cost: $10
Equipment
Ingredients
- 6 tablespoons unsalted butter
- 15 ounces mini marshmallows (about 1 ½ bags)
- ½ teaspoon vanilla extract
- ½ teaspoon kosher salt
- 8 cups rice cereal such as Rice Krispies
- 2 cups white chocolate chips, divided plus additional 2 to 3 tablespoons for drizzling
- 3 teaspoons coconut oil, divided
- pink gel food coloring
- pink and white sprinkles
Instructions
- In a large pot, melt the butter over medium-low heat. Once the butter is almost completely melted, add the marshmallows.
- Stir to coat the marshmallows fully in the butter. Cook for 5 to 8 minutes, stirring intermittently until the marshmallows melt completely. Don't overcook, as this will cause the mixture to burn and the marshmallows to harden.
- Remove the pot from the heat. Stir in vanilla extract and salt.
- Pour in the cereal. Stir to fully combine, making sure to scrape any additional marshmallows from the bottom of the pot. Let cool for about 3 minutes.
- Spray a heart shaped cookie cutter with nonstick spray. Lay it flat on a baking sheet or plate and carefully scoop some of the rice cereal mixture into the center of the cookie cutter, using your fingertips to spread it out and shape it into a heart.Remove the cookie cutter and continue the process until you've used up all the rice cereal mixture. Let rice krispie treats cool and harden for about 10 minutes.
- Meanwhile, in a small bowl, combine 1 cup white chocolate chips and 1 ½ teaspoons coconut oil. Place the bowl in the microwave and heat in 30 second intervals, stirring in between, until chocolate is smooth and completely melted.
- Squeeze a few drops of pink gel food coloring into the melted chocolate. Stir to combine. Dip half the heart shaped rice krispie treats into the pink chocolate and lay them on a piece of parchment paper so the chocolate can harden.
- Combine the other 1 cup of white chocolate chips and 1 ½ teaspoons coconut oil in another small bowl. Place the bowl in the microwave and heat in 30 second intervals, stirring in between, until chocolate is smooth and completely melted.
- Dip the remaining half of the heart shaped rice krispie treats into the white chocolate and lay them on a piece of parchment paper so the chocolate can harden.
- To make the drizzle: Add 1 to 2 tablespoons of white chocolate chips into a plastic zip top bag. Melt in the microwave in 30 second intervals until smooth. Cut a small piece off the corner of the bag. Drizzle white chocolate on top of the pink chocolate covered treats.Repeat again, by melting white chocolate in another zip top bag, then adding a few drops of pink gel food coloring and mixing to combine. Cut a small piece off the corner of the bag, and drizzle pink chocolate on top of the white chocolate covered treats.
- Working quickly, add sprinkles on top of the drizzled chocolate before it hardens.
Last step!Please consider leaving a review to let me know how you liked this recipe!
Notes
- Don't skimp on the butter or marshmallows - this recipe uses more than what the "box instructions" call for so that you have perfectly soft and chewy rice krispie treats that will last on your counter more than 1 day.
Nutrition
Calories: 324kcal | Carbohydrates: 50g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 201mg | Potassium: 90mg | Fiber: 0.1g | Sugar: 32g | Vitamin A: 1141IU | Vitamin C: 10mg | Calcium: 51mg | Iron: 5mg
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