Get ready to fall in love with the most adorable and delectable treat that's about to revolutionize your dessert game! These Chocolate Dipped Rice Krispy Hearts are not just a snack, they're a sweet declaration of love that will make your taste buds dance and your heart melt faster than the marshmallows in this recipe. Perfect for Valentine's Day, romantic celebrations, or simply when you want to create a moment of pure culinary magic, these heart-shaped delights combine the nostalgic crunch of Rice Krispies with the luxurious smoothness of chocolate.
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Cuisine: American
Serves: 12 hearts
Ingredients
- 3 cups Rice Krispies cereal
- 4 cups mini marshmallows
- 3 tbsp butter
- 1 cup semi-sweet chocolate chips
- 1 tbsp vegetable oil
Instructions
- Gather all the ingredients: 3 cups of Rice Krispies cereal, 4 cups of mini marshmallows, 3 tablespoons of butter, 1 cup of semi-sweet chocolate chips, and 1 tablespoon of vegetable oil.
- Prepare a heart-shaped cookie cutter and line a baking sheet with parchment paper to prevent sticking.
- In a large saucepan, melt the 3 tablespoons of butter over low heat. Once melted, add the 4 cups of mini marshmallows to the pan.
- Stir the marshmallows continuously until they are completely melted and smooth. This should take about 3-5 minutes.
- Once the marshmallows are melted, remove the saucepan from heat and immediately add the 3 cups of Rice Krispies cereal. Stir until the cereal is evenly coated with the marshmallow mixture.
- Allow the mixture to cool slightly for a minute or two, then transfer it to the prepared baking sheet.
- Using your hands or a spatula, press the mixture down firmly into an even layer, about 1-inch thick, on the baking sheet.
- Let the Rice Krispies treat mixture cool completely at room temperature for about 10 minutes.
- Once cooled, use the heart-shaped cookie cutter to cut out heart shapes from the Rice Krispies treat mixture. Carefully lift each heart and place it back on the parchment-lined baking sheet.
- In a microwave-safe bowl, combine the 1 cup of semi-sweet chocolate chips and 1 tablespoon of vegetable oil. Microwave in 30-second intervals, stirring after each interval until the chocolate is melted and smooth.
- Dip the top of each Rice Krispies heart into the melted chocolate, allowing any excess chocolate to drip off. Place the dipped hearts back on the parchment paper.
- Once all hearts are dipped, let the chocolate set at room temperature. If desired, you can refrigerate them for quicker setting.
- After the chocolate has hardened, your Chocolate Dipped Rice Krispy Hearts are ready to be served. Enjoy!
Tips
- Use fresh marshmallows for the best texture and melting consistency.
- Grease your hands with a little butter when pressing the mixture to prevent sticking.
- For clean-cut hearts, let the mixture cool completely before using the cookie cutter.
- Use a high-quality semi-sweet chocolate for the best flavor.
- If the chocolate is too thick for dipping, add a little more vegetable oil to thin it out.
- Work quickly when dipping to ensure an even chocolate coating.
- For a decorative touch, sprinkle some colorful sprinkles on the chocolate before it sets.
- Store in an airtight container at room temperature for up to 3 days.
- For a variation, try using white chocolate or milk chocolate for dipping.
- Make sure your work surface is clean and dry to prevent any moisture affecting the chocolate setting.
Nutrition Facts
Calories: 167kcal
Carbohydrates: 25g
Protein: g
Fat: 8g
Saturated Fat: g
Cholesterol: 5mg
