Description
These delightful Heart Shaped Rice Krispie Treats combine the classic gooey marshmallow rice cereal base with a festive twist of pink and white chocolate coatings and sprinkles. Perfect for celebrations or a fun treat, these no-bake snacks are easy to make and charmingly decorated with heart-shaped molds, drizzled chocolate, and colorful sprinkles.
Ingredients
Rice Krispie Treats Base
- 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 over medium-low heat, melt 6 tablespoons of unsalted butter until almost completely melted. Add 15 ounces of mini marshmallows and stir constantly to coat them in butter. Cook for 5 to 8 minutes, stirring intermittently until marshmallows melt completely. Be careful not to overcook to avoid burning or hardening.
- Add Flavorings: Remove the pot from heat and stir in ½ teaspoon vanilla extract and ½ teaspoon kosher salt to flavor the melted marshmallow mixture.
- Combine with Cereal: Pour in 8 cups of rice cereal and stir to fully combine, making sure to scrape marshmallow from the bottom of the pot. Let the mixture cool for about 3 minutes to make it easier to handle.
- Shape Treats: Spray a heart-shaped cookie cutter with nonstick spray. Place the cutter on a baking sheet or plate. Carefully scoop some cereal mixture into the cutter and use your fingertips to press and shape it into a heart. Remove the cutter and repeat until all mixture is used. Let the treats cool and harden for about 10 minutes.
- Prepare Pink Chocolate: In a small bowl, combine 1 cup white chocolate chips with 1 ½ teaspoons coconut oil. Heat in the microwave in 30-second intervals, stirring until smooth and fully melted. Add a few drops of pink gel food coloring and stir well to create pink chocolate.
- Dip Half the Treats in Pink Chocolate: Dip half of the heart-shaped treats into the pink chocolate and place them on parchment paper to harden.
- Prepare White Chocolate: In another small bowl, combine the remaining 1 cup white chocolate chips with 1 ½ teaspoons coconut oil. Heat in the microwave using 30-second intervals until melted and smooth.
- Dip Remaining Treats in White Chocolate: Dip the other half of the heart treats into the white chocolate and place on parchment paper to set.
- Make White Chocolate Drizzle: Put 1 to 2 tablespoons of white chocolate chips into a small plastic zip-top bag and melt in 30-second microwave bursts until smooth. Cut a small corner off the bag and drizzle white chocolate over the pink-coated treats.
- Make Pink Chocolate Drizzle: Melt additional white chocolate in another zip-top bag, add a few drops of pink gel coloring and mix well. Cut a small corner off and drizzle pink chocolate over the white-coated treats.
- Add Sprinkles: Quickly sprinkle pink and white sprinkles over the drizzled chocolate before it hardens for a festive finish.
Notes
- Use a nonstick spray on the cookie cutter to easily release the shaped treats.
- Do not overheat marshmallows to prevent burning or hardening of the mixture.
- Allow treats to cool slightly before shaping for easier handling.
- Work quickly when drizzling and adding sprinkles to avoid chocolate setting prematurely.
- Store in an airtight container to keep treats fresh and chewy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
