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Raspberry Chocolate Marshmallow Hearts Recipe

In a hurry, but need something good for a Valentine’s Day Treat? Raspberry Chocolate Marshmallow Hearts are similar to Rice Crispy Treats, but have the addition of raspberry gelatin and a drizzle of chocolate. They are quick and easy enough for older children to make by themselves, and need no stove or oven – just a microwave. Once set, metal heart-shaped cookie cutters are used to cut hearts, then the hearts are drizzled with white and dark chocolate; both are delicious. The scraps will be devoured immediately, of course, with or without chocolate.
””
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
  1. Line a 17 x 11" jellyroll pan with parchment or spray with non-stick spray.

  2. Melt the butter in a very large plastic or glass bowl in the microwave; stir in the gelatin.

  3. Microwave 1 minute and stir well.

  4. Add the marshmallows and microwave 2 minutes; stir.

  5. Microwave 1 minute more if necessary - the marshmallows should be puffed and melted.

  6. Stir in the crisp rice cereal until well-mixed.

  7. Spread on the prepared baking sheet.

  8. Butter hands and press down evenly.

  9. After the mixture has set, cut hearts using 2" heart-shaped cookie cutters.

  10. 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.

  11. 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.

  12. 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%



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Content copyright © 2013 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.



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