I’m very fortunate to have parents who always make sure I feel special every year on Valentine’s Day. As a kid, that meant opening up presents wrapped in red & pink paper filled with heart plastered pajama pants from Old Navy. As a teenager, it was boxes of chocolates with two Valentine’s Day cards signed excessively with x’s & o’s. Now, as a 28 year old, it means walking into your parents kitchen to a tray of homemade rice krispie hearts.
This isn’t something new. You can bet on just about any occasion, coming over to our house will mean there’s something homemade and delicious waiting for you in the kitchen. Whether it’s friends stopping by for a pre-dinner drink (rosemary nuts & an antipasto platter), out-of-town relatives (chocolate chip cookies) or a Tuesday afternoon in January (minestrone soup & garlic bread), I can guarantee that nobody ever leaves the Mortell household hungry: it’s how we show our love!
So, I figured, why not share the love with these Rice Krispie Hearts?! For me, Valentine’s is way more fun when you’re eating anything shaped like a heart. Pizza, Cookies, Reese’s, Sweet Tarts (the list, unfortunate for my waistline, goes on and on.) Plus, I don’t know about you guys, but Rice Krispie Treats totally transport me back to my childhood. One chewy bite of that marshmallowy cereal dessert is all it takes to make me feel just like a kid again.
While I have yet to finalize my Valentine’s Day menu at home (leaning towards Red Wine Spaghetti), I kind of have a feeling these Rice Krispie Treats will make for a very fun and festive dessert. Pair one with a glass of rosé and watch your favorite childhood classic get a major adult upgrade.
Chocolate Rice Krispie Treats
- 8 Tbs. unsalted butter
- 1/3 cup Dutch-processed cocoa powder
- 2 ( 10- oz. ) bags mini marshmallows
- 10 cups crisp rice cereal
- ¾ cup semi-sweet mini chocolate chips
- vegetable oil, for your hands
- heart shaped cookie cutter
Combine the butter and cocoa powder in a large saucepan over medium-high heat. Let the butter melt, and stir so that the mixture is well combined. Add the marshmallows and let them melt completely.
Remove the pan from the heat and stir in the rice cereal. When it is well coated in the marshmallow mixture, stir in half the chocolate chips. Let the mixture cool for about 5 minutes, then stir in the remaining chocolate chips. Let cool to room temperature.
Spread a thin layer of vegetable oil on a baking pan and the cookie cutters. Spread the cooled rice krispie mixture into the pan and working quickly, cut out as many of the heart shapes (different sizes) as you desire. Let the heart shaped treats set, then store them in an airtight container in a dry, cool place for up to 3 days. Do not refrigerate them, or they will harden.
Adapted from “Chocolate Epiphany” Cookbook
*Note: If you want to frost your heart rice krispies, I recommend using one bar of melting chocolate (white chocolate or pink colored melting chocolate) and melting in increments in the microwave. Once the chocolate has melted, you can dip the sides of the hearts in the chocolate or drizzle the chocolate with a spoon and then decorate further with red, pink and white sprinkles.