Valentine Rice Krispie Treats
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These heart shaped Valentine Rice Krispie treats feature dark chocolate, seasonal sprinkles, edible glitter, and bright pink food coloring. They’re sure to add a festive touch to any Valentine’s Day party, and also provide a nice alternative to traditional heart-shaped sugar cookies (although I do love those, too!) As written, this recipe contains no nuts or eggs, and is easily made gluten-free with the choice of a gluten-free puffed rice cereal. You can also substitute vegan marshmallows and dairy-free dark chocolate to make allergy-friendly treats.
Key Ingredients
- Butter – I recommend starting with unsalted butter. (No need to soften, since you’ll melt it in step one.) If you do use salted butter, omit the fine sea salt.
- Marshmallows – You’ll need 300 grams, or about 10 1/2 ounces, of marshmallows. (This should equal about 45 US-sized large marshmallows, but I suggest measuring by weight rather than volume or number count, since marshmallow sizes vary depending on brand and country.) For flavored treats, you can also make this recipe using homemade rose marshmallows or strawberry marshmallows.
- Gel Food Coloring – I tinted my treats with Chefmaster’s Bakers Rose gel food coloring. Other color suggestions include Neon Brite Pink, Red Red, Christmas Red, Fuschia, or Ribbon Pink. For more natural-looking treats, omit the food coloring to retain the off-white color of the puff rice cereal.
- Puffed Rice Cereal – Such as Rice Krispies, or any generic supermarket equivalent. Remember that name brand Rice Krispies cereal is not gluten-free; for GF-friendly treats, opt for a gluten free puffed rice cereal instead.
- Dark Chocolate – Any kind of dark chocolate (chocolate chips, callets, or chopped chocolate) will work for the dipping. You can also use white chocolate, milk chocolate, or even ruby chocolate for a pink-on-pink color palette.
- Decorations – I decorated my treats with Valentine’s Day sprinkles and a dusting of edible glitter. (Save the rest! You can also add a sparkly finishing touch to fun treats like unicorn bark or spun sugar sparklers.) You can also use pink nonpareils, sanding sugar, or even homemade sprinkles.
Creating The Heart Shapes
To cut my heart-shaped treats, I used a 2 1/2-inch heart cutter. With this size, I made 20 hearts. You can choose a slightly smaller or bigger cutter, but definitely opt for metal rather than plastic. You’ll need the sharp metal edge to slice through the sticky cereal slab!
Another tip? Grease your cutter with nonstick spray (or canola oil, vegetable oil, olive oil, or melted butter) to prevent the cutter from sticking to the treats. You can also wash the cutter periodically if necessary.
Krispie Treat Tips and Tricks
- Work quickly. When dipping the hearts in the melted chocolate, work quickly, but one at a time. If you wait too long to add the sprinkles, the chocolate will begin to set and the sprinkles won’t stick.
- Temper the chocolate. I did not bother to temper the chocolate for this recipe, but feel free to do so! Tempered chocolate will set more quickly at room temperature, with a glossier appearance and a signature ‘snap.’ You can also replace the melted chocolate with confectionery coating (candy wafers, candy melts) which comes ready to use and will set quickly at room temperature without the need for tempering.
- Grease your hands. To shape the cereal slab, use your hands to press the mixture onto a silicone mat. I find it helpful to periodically dip my fingertips in water (or spritz with nonstick spray) to prevent my hands from sticking to the cereal.
- Save the leftovers. You will have some bits and pieces of cereal left over after cutting. You can save these for snacking (or enjoy as a “chef’s treat” as you work), but don’t try to press the mixture back together to cut more hearts. I tested this approach and it does not work; the treats will break into pieces no matter how much pressure you apply.
Valentine Rice Krispie Treats
- Total Time1 hour 40 minutes
- Yield20 2 1/2-inch hearts 1x
Heart shaped Valentine Rice Krispie treats dunked in dark chocolate and decorated with pretty sprinkles and a dusting of edible glitter.
Ingredients
90 grams unsalted butter (6 tablespoons)
300 grams marshmallows (10 1/2 ounces; about 45 US-sized large marshmallows)
1/8 teaspoon fine sea salt
Pink gel food coloring or red gel food coloring
140 grams puffed rice cereal (about 4 1/2 cups)
Nonstick spray, for greasing cutter
Decoration:
150 grams dark chocolate or semi sweet chocolate chips, melted (5 1/2 ounces; about 1 cup)
Pink nonpareils, sanding sugar, or Valentine’s Day sprinkles
Edible glitter, for dusting
Instructions
Line a quarter sheet tray with a silicone baking mat.
Melt the butter in a large, heavy-bottomed saucepan or stock pot.
Stir in the marshmallows, and continue stirring until completely melted.
Remove from heat. Stir in the fine sea salt and pink gel food coloring.
Stir in the puffed rice cereal, and continue stirring until well combined, with no dry cereal remaining.
Pour mixture onto prepared tray.
With damp fingers, press down until evenly distributed and about 3/4-inch thick.
Set aside and allow to cool at room temperature, at least 1 hour or until cool to the touch. Meanwhile, line a large tray, or two smaller trays, with silicone baking mats.
Transfer cereal slab to a large cutting board. Peel away silicone mat.
With a well-greased 2 1/2-inch heart cutter, cut slab into hearts. Arrange on prepared tray.
Melt dark chocolate in a bain marie, or double boiler. Dip part of each heart in the melted chocolate.
Arrange on prepared tray.
Decorate with Valentine’s Day sprinkles and edible glitter.
Set aside until chocolate sets, about 30 minutes. Do not refrigerate.
Layer leftover Rice Krispie treat hearts between sheets of parchment. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 40 minutes
- Category: Rice Krispie Treats
- Method: Stovetop
Make-Ahead and Storage Suggestions
Valentine’s Day Rice Krispie treats taste best on the day they are made. Layer leftover hearts in an airtight container between sheets of parchment or wax paper. Store at room temperature for up to three days.
Other Valentine’s Day Recipes You Might Enjoy
White Chocolate Valentine’s Day Bark
Valentine’s Day Parfait with Chocolate and Cherries
Red Velvet Whoopie Pies with Strawberry Buttercream
Rose Truffles
Valentine’s Day Sugar Cookies
Homemade Chocolate Covered Cherries
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
