If cookie cutters aren’t available, these taste just as good when cut into squares. Once drizzled with chocolate, they can be further decorated with sprinkles or conversation hearts.
54 2” hearts
1/2 cup butter
1 3 oz. package raspberry gelatin
1 16 oz. package marshmallows
8 cups crisp rice cereal
1/2 cup white chocolate chips
1/2 teaspoon vegetable oil
1/2 cup semi-sweet chocolate chips
1/2 teaspoon vegetable oil
- Line a 17 x 11" jellyroll pan with parchment or spray with non-stick spray.
- Melt the butter in a very large plastic or glass bowl in the microwave; stir in the gelatin.
- Microwave 1 minute and stir well.
- Add the marshmallows and microwave 2 minutes; stir.
- Microwave 1 minute more if necessary - the marshmallows should be puffed and melted.
- Stir in the crisp rice cereal until well-mixed.
- Spread on the prepared baking sheet.
- Butter hands and press down evenly.
- After the mixture has set, cut hearts using 2" heart-shaped cookie cutters.
- Place the white chocolate chips and vegetable oil in a microwaveable container; microwave 1 minute and stir until melted. If necessary, microwave in 20-second increments, stirring after each, until melted and smooth. Dip a fork in the mixture and wave over the hearts to drizzle.
- Place the semi-sweet chocolate chips and vegetable oil in a microwaveable container; microwave 1-2 minutes or until shiny. Stir until melted. If necessary, microwave in 20-second increments, stirring after each, until melted and smooth. Dip a fork in the mixture and wave over the hearts to drizzle.
- Let the hearts sit at room temperature until the chocolate sets. Store in an airtight container.
Amount Per Serving
Calories 83 Calories from Fat 26
Percent Total Calories From: Fat 31% Protein 3% Carb. 65%
Nutrient Amount per Serving
Total Fat 3 g
Saturated Fat 2 g
Cholesterol 5 mg
Sodium 68 mg
Total Carbohydrate 14 g
Dietary Fiber 0 g
Sugars 0 g
Protein 1 g
Vitamin A 4% Vitamin C 3% Calcium 0% Iron 2%