Valentine's Day Rice Krispie Treats
Ingredients
- 3 tablespoons unsalted butter
- 4 cups mini marshmallows
- 6 cups Kellogg's Rice Krispies Cereal
- ½ cup pink candy melts
- Valentine's sprinkles and candy hearts for decoration
Instructions
- Grease a 9x13-inch baking pan with non-stick cooking spray or line with parchment paper, or wax paper and set it aside.
- Heat a 5qt dutch oven or large pot on low heat. Melt the butter and marshmallows in the pot. Stir often to avoid burning.
- Once the marshmallows are completely melted remove the dutch oven from the heat.
- Stir in the Rice Krispies cereal and mix it well with the melted marshmallows.
- Transfer the Rice Krispie treat mixture to the prepared baking pan. Press the mixture tightly using the spatula to form an even layer.
- Let the Rice Krispies treats cool down at room temperature for at least 10 minutes
- Use a heart-shaped cookie cutter (3-inch size) and cut the Rice Krispies
- Melt the pink candy melts in a microwave-safe bowl for 30 seconds. Stir. Keep microwaving in 30 second intervals until completely melted.
- Transfer the melted chocolate to a piping bag or Ziploc bag. Cut the tip off the bag and drizzle the melted chocolate over the Rice Krispie hearts. Decorate them with Valentine's day sprinkles.
Notes
1.You can melt the candy melts in using the microwave method or the double boiler method.
2.You can either use cooking spray, parchment paper, or aluminum foil to cover the baking pan to avoid sticking to the treats.
3.The Rice Krispie hearts stay good for a week if it is stored in an airtight container.
4.You can reshape the rice Krispie mixture again that is left out from the cuts and
make mini hearts with it.
Nutrition
Calories: 79kcalCarbohydrates: 15gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.5gTrans Fat: 0.1gCholesterol: 5mgSodium: 52mgPotassium: 12mgFiber: 0.04gSugar: 7gVitamin A: 611IUVitamin C: 5mgCalcium: 1mgIron: 3mg
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