I made these last year for a Valentine’s Day party in my son’s Kindergarten class, and everyone went crazy over them (teachers and parents included)!
While they’re a rice krispie treat of sorts, there’s something extra special about them. Maybe the subtle notes of vanilla? Or maybe it’s the melting white chocolate? It could be that they’re heart shaped? Try them, please, and you tell me!
Ingredients:
- 1/2 cup (1 stick) plus 2 tablespoons, unsalted butter
- 3 1/2 cups small marshmallows
- 1 tablespoon plus 1 teaspoon vanilla extract
- 6 1/2 cups rice cereal (i.e., Kelloggs Rice Krispies)
- 3 cups white chocolate chips
- Red sugar for sprinkling
Preparation:
Makes approximately 1 dozen 3-inch hearts
Total Prep and Cooking Time: 40 minutes
Take a baking sheet with edges and line it with parchment paper. Set it aside.
In a large pot over medium heat, melt the butter with the marshmallows. As soon as they’re melted, add the vanilla followed next by the cereal. Then turn off the heat, and mix.
Using 30-second increments, melt the white chocolate chips in a glass bowl in a microwave. Stir after a minute or so. Once the chips are fully melted and smooth, pour them over the surface of the flattened cereal mixture. Use a flat-bottomed spreader to smooth completely. Before the melted chocolate cools, sprinkle it with the red sugar.
Let this set at room temperature and then use an approximately 3-inch heart-shaped cookie cutter to cut out as many hearts as you can. Save the scraps to eat!
Some additional notes:
You can certainly use any size heart cutter you’d like, or you can simply cut these into squares — obviously, the smaller you go, the more you’ll have!
For a gluten-free version, use Erewhon Crispy Brown Rice cereal. It’s available at Whole Foods.
Red sugar is usually available in the baking isle of any major super market.
