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.

Course Dessert, Snack

Cuisine American

Diet Low Fat, Vegetarian

Prep Time 5

Cook Time 5

Decorating Time 10

Total Time 20

Servings treats

Calories 324kcal

Author Alana Lieberman

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.

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