Chocolate Dipped Krispie Treats {Heart Shaped!}

I love Valentine’s Day (especially now that I have kids to join in the excitement) and I’m looking forward to sharing with you some fun, festive Valentine’s goodies this week.

These chocolate dipped rice krispie hearts couldn’t be simpler. I mean, really, aren’t rice krispie treats some of the easiest delicacies (using the term “delicacy” very loosely, obviously) to make?

My kids love them and since I don’t give in to the request to make them very often (preferring an authentic, decadent, homemade brownie instead), I figured Valentine’s Day would be a fun way to rev up the classic treats a bit.

The idea is simple: rice krispie treat “batter” is pressed into a pan and cooled. Then, a heart-shaped cookie cutter does most of the work, with a bit of your muscle to help it along, to cut out the heart-shaped treats.

Dipped into chocolate and sprinkled with some purty decorations and these cute little treats are perfect for Valentine’s Day (the idea could be morphed and expounded to nearly any holiday or time of the year).

Not to mention the fact that a classic rice krispie treat is made exponentially better by dipping it in chocolate. That last sentence may be the most obvious statement I’ve made as of late.

Enjoy!

One Year Ago: Coconut Curry Soup
Two Years Ago: BLT Pasta
Three Years Ago: Peanut Butter Crunch Snack Balls

Yield: 2 dozen treats

Chocolate Dipped Krispie Treats {Heart Shaped!}

Prep Time: 25 mins

Cook Time: 4 mins

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Ingredients:

• 3 tablespoons butter, plus extra for buttering pans
• 1 (10-ounce) package regular marshmallows or 4 cups miniature marshmallows
• 6 cups crisp rice cereal
• 12 ounces semisweet chocolate (baking chocolate or chocolate chips)
• Valentine’s sprinkles

Directions:

1. Butter a large (11X17-inch) rimmed baking sheet or two 9X13-inch pans. Set aside.
2. In a large saucepan over medium heat, melt the butter. Add the marshmallows and stir until melted and smooth. Remove from the heat and stir in the rice krispies. Press the mixture into the prepared pan(s) and set aside to cool for about an hour.
3. Using a 2 to 3-inch heart-shaped cookie cutter, press the cutter into the cooled rice krispie treats, removing the heart-shaped treats to a wax paper or parchment paper-lined baking sheet or work space. If you minimize space between the hearts, you should be able to cut out right around 24 hearts. Feel free to do what you like with the extra scraps (we had no trouble coming up with a solution).
4. In a microwave-safe bowl, melt 12 ounces chocolate chips on 50% power for one minute. Stir. Continue this process until the mixture is melted and smooth but not overheated.
5. If desired, push a cookie or lollipop stick into the bottom of the rice krispie treats (optional). Holding one side of the rice krispie heart (or using the stick as a handle), dip half of the rice krispie treat into the melted chocolate and then transfer to the wax paper or parchment paper. I alternated between dipping the top half of the treat or either side of the treat. While the chocolate is still warm on the rice krispie heart, sprinkle the festive Valentine (or other) sprinkles onto the chocolate. Let the treats cool completely and the chocolate harden before serving, about 1-2 hours.
6. Cover in an airtight container to store (they are best eaten within 24 hours).

Notes:

Here’s a quick video tip on tempering/melting chocolate and another on dipping things in chocolate like a pro.

FYI: My preferred brand of chocolate is Ghirardelli.

All images and text ©Mel's Kitchen Cafe.

Recipe Source: idea inspired from Pinterest, rice krispie recipe from Kellogg’s