These Valentine’s Rice Krispie Hearts are so easy and simple to make, my 10 year old whipped up a batch of these unsupervised, and the results were super impressive! Melted pink and white mini-marshmallows and white chocolate chips give a delicate rosy hue or go for it with drinking chocolate powder and milk chocolate chips for a decadent chocolate indulgence. Happy V Day!
Rice Krispie treats have been around for eons it seems; a stalwart of the school cake sale or fête and probably one of the first “cakes” our mums or grandmothers or teachers taught us how to make. And it’s no wonder – the recipe is so easy, requiring little in the way of ingredients and no baking or fiddly decorating either.
I make no apologies for this recipe being as sweet as sweet can be. There is absolutely nothing healthy about it; but “everything in moderation” as we like to say in our house.
We’ve added scrummy little pink and white mini-marshmallows to the mix and a generous helping of white chocolate chips to rev up the old recipe into something extra special for Valentine’s Day. You could also add a drop of red food colouring for a deeper colour, but be warned, a little goes a long way; bright red Rice Krispies have a tendency to look like raw mince! (Don’t say I didn’t warn you). You can also swap the white chocolate chips for milk chocolate and add a few tablespoons of drinking chocolate powder to turn this into a more traditional chocolatey treat.
This is such an easy recipe to follow. Just make sure that once you have taken the mixture off the heat you work quickly to turn it onto a baking tray and spread into an even layer; this mixture sets quickly.
This recipe makes a slab of Rice Krispies treats measuring about 30cm by 25cm – and so the quantity of treats you make will depend on your cookie cutter. The cutter in the picture is quite large (10cm by 9cm at its widest points) and I was able to get 6 Rice Krispie hearts from the base layer (with lots of extra bits left over).
Needless to say this got a resounding 10/10 from the kids!
- 60g pink marshmallows (or a mix of pink and white) plus an extra handful of marshmallows
- 3 Tbsp butter
- 80g Rice Krispies
- Handful of white chocolate chips
- Add 3 Tbsp drinking chocolate powder
- Swap the white chocolate chips for milk chocolate chips
- Gently heat the butter and 60g marshmallows together until completely melted.
- Remove from the heat and add the Rice Krispies, extra handful of marshmallows and white or milk chocolate chips and the drinking chocolate powder if using.
- Stir to combine well.
- Quickly turn the mixture onto a greased or lined cookie sheet or baking tray and spread evenly.
- Pop in the fridge for a 5 minutes.
- Remove from the fridge and use your cookie cutters to cut out heart shapes.