These cute little desserts are festive and perfect for Valentine’s Day gatherings!
Do you have any idea how difficult it is not to lick chocolate off your fingers when chocolate is on your fingers? This was the first batch of goodies I made after starting my migraine diet. I have realized in the past week how easy and mindless it is to pop a piece of food into my mouth here and there. I have stopped myself about five thousand times from eating things that are on my RESTRICTED list.
Valentine’s Day is just around the corner, and I am happy that I did not decide to do this diet in February. My husband and I have a V-Day tradition that involves steak and crab legs and potatoes and a bottle of wine. We have always put most of our efforts into the main meal, so we have never attempted a dessert on that day. This year I plan to change that!
In the meantime, I have a few fun little Valentine’s Day treats that I have thought up and would like to share with all of you!
Coat a 9×13-inch pan with cooking spray and set aside. Melt 4 tablespoons of butter in a large saucepan over low heat. Add a 10.5-ounce package of miniature marshmallows to the saucepan and stir until the mixture is completely smooth. Remove from the heat and add 15-25 drops of red food coloring, depending on how red or pink you would like your hearts to be. Add 6 cups of Rice Krispies cereal and stir until well coated.
Spread the mixture into the prepared pan. Use a rubber spatula to press the mixture down into the pan so it is distributed evenly. Let the pan sit for 1 hour to harden a bit.
Using heart-shaped cookie cutters, cut shapes out of the bars.
Set the hearts on a cutting board. As for the remnants left in the pan, hopefully you have eager mouths to help you “get rid” of them!
Place 4 ounces of finely chopped white chocolate in a Ziploc bag* and zip the bag. Drop it into a bowl of hot tap water and let sit for 5 minutes.
* If you would like red or pink chocolate for some of your hearts, divide the chocolate out between Ziploc bags (before placing them into the bowl with hot water) and add desired amount of food coloring to each bag.
Massage bag(s) with fingers until smooth. Cut a 1/4-inch piece from one of the corners of the bag(s) and squirt chocolate onto the tops of the hearts. Smooth the tops with the back of a spoon, letting the chocolate drip down the sides of the bars. Sprinkle heart or other decor over the top, if desired. Allow the chocolate to cool, and serve!
I love the cute, chubby hands reaching for a couple more candy hearts. 🙂
White Chocolate Rice Krispie Hearts
- 4 tbsp. butter
- 10.5 oz. miniature marshmallows
- Red food coloring
- 6 cups Rice Krispies cereal
- 4 oz. white chocolate chopped
- Heart decor if desired
- Coat a 9×13-inch pan with cooking spray; set aside. Melt butter in a large saucepan over low heat. Add marshmallows and stir until mixture is completely smooth. Remove from heat and add 15-25 drops of red food coloring to reach desired color. Add Rice Krispies and stir until coated.
- Spread mixture into prepared pan. Use a rubber spatula to press mixture so that it is distributed evenly. Let pan sit for 1 hour. Using heart-shaped cookie cutters, cut out shapes and set hearts on a cutting board.
- Enclose chocolate in a Ziploc bag* and drop bag into a bowl of hot tap water; let sit for 5 minutes. Massage with fingers until smooth. Cut a ¼-inch piece off of a corner of the bag and spread over the tops of the treats. Smooth the tops with the back of a spoon, letting chocolate drip down sides. Sprinkle décor over top, if desired. Let chocolate cool and serve.
*If desired, divide chocolate between multiple bags and (once melted) add food coloring. Massage coloring into chocolate.