Rice Krispie treats have always been a favorite in our home and I’m sure in yours as well. Over the years I’ve experimented with them by making different shapes, colors and adding different ingredients. They’re fun and oh so simple to make and who doesn’t love them, even if they’re not so pretty?
In the last few years I’ve been adding ingredients such as quick oats, peanut butter chips, peanuts and sometimes drizzle melted white chocolate over the tops. These give the krispie treats more of a granola bar texture and they’re super rich in vitamins.
Enjoy this sweet treat — Valentine’s Day style!
Lightly coat a 10″ x 15″ cookie sheet or jelly roll pan with non-stick cooking spray. Set aside.
In a large heavy pan, melt butter over low heat. Add marshmallows and stir until completely melted and smooth. Remove from heat.
Stir in a few drops of red food coloring until you’ve reached the desired shade (light pink, dark pink or red).
Add rice krispies and stir until evenly distributed. Spoon mixture onto prepared cookie sheet. With buttered hands, press mixture into the corners and edges of the pan, making sure the mixture is spread to a consistent thickness.
Using the cookie cutter, cut out heart shaped treats and place onto waxed paper.
Melt white chocolate in the microwave, stirring frequently and heating a few minutes at a time to prevent burning and seizing. Spoon melted chocolate into piping bag and write Valentine’s Day messages over the tops of the treats (Be Mine, You’re My Valentine, I Love You, etc.).
Krispie Valentine suckers and “Love” Bugs!
Once the chocolate has dried, place the treats into cello bags and tie off with a ribbon or bow. Attach a special Valentine’s Day card or tag, if desired.
Makes 7 (5-inch) hearts.
For another variation, ice the tops with white or pink frosting and garnish with sprinkles. Add a sucker stick, inserted into the bottom of each heart. Or dip one half of the heart in white or pink melted chocolate after the treats have had time to harden.
© 2011, Dee @ Bella Savvy. All rights reserved.