Description
These delightful Heart Shaped Rice Krispie Treats are a fun and festive twist on the classic treat, perfect for holidays or special occasions. Made with melty marshmallows, crispy rice cereal, and coated in smooth white and pink chocolate, then decorated with colorful sprinkles and drizzles, this recipe is sure to impress both kids and adults alike.
Ingredients
Main 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)
Chocolate Coating and Decoration
- 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
- Melt Butter and Marshmallows: In a large pot, melt the butter over medium-low heat. Once the butter is almost completely melted, add the mini marshmallows.
- Combine and Cook Marshmallows: Stir to fully coat the marshmallows in the butter. Cook for 5 to 8 minutes, stirring intermittently until the marshmallows melt completely. Be careful not to overcook to avoid burning or hardening.
- Add Flavorings: Remove the pot from heat and stir in the vanilla extract and kosher salt to enhance the flavor.
- Mix in Cereal: Pour in the rice cereal and stir well to combine thoroughly, making sure to scrape any marshmallow from the bottom. Let the mixture cool for about 3 minutes so it’s easier to handle.
- Shape Rice Krispie Treats: Spray a heart-shaped cookie cutter with nonstick spray. Place it on a baking sheet or plate and scoop the cereal mixture into the cutter, using your fingertips to press and form a heart shape. Carefully remove the cookie cutter. Repeat with the remaining mixture. Let the shaped treats cool and harden for about 10 minutes.
- Melt Pink Chocolate: In a small bowl, combine 1 cup white chocolate chips and 1 ½ teaspoons coconut oil. Heat in the microwave in 30-second intervals, stirring between, until melted and smooth. Add a few drops of pink gel food coloring and stir to combine.
- Dip Half the Treats: Dip half of the heart-shaped treats into the pink chocolate and lay them on parchment paper to set and harden.
- Melt White Chocolate: In another bowl, combine the remaining 1 cup white chocolate chips and 1 ½ teaspoons coconut oil. Microwave in 30-second increments, stirring until smooth and melted.
- Dip Remaining Treats: Dip the remaining heart-shaped treats into the white chocolate and place on parchment paper to harden.
- Prepare Chocolate Drizzle: Melt 1 to 2 tablespoons white chocolate chips in a plastic zip-top bag in the microwave, stirring every 30 seconds until smooth. Cut a small corner off the bag and drizzle white chocolate on top of the pink chocolate-covered treats. Repeat by melting white chocolate in another bag, adding pink gel food coloring, mixing well, and drizzling pink chocolate over the white chocolate-covered treats.
- Add Sprinkles: Quickly sprinkle pink and white sprinkles over the drizzled chocolate before it hardens to add a fun and festive touch.
Notes
- Use nonstick spray on the cookie cutter to easily remove the treats without breaking.
- Let the marshmallow mixture cool slightly before shaping to avoid burns and make handling easier.
- Be cautious not to burn the marshmallows; cook on medium-low heat and stir often.
- You can substitute the white chocolate coating with any chocolate of choice if preferred.
- Store the treats in an airtight container at room temperature for up to 3 days for best freshness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
