HEART-SHAPED RICE KRISPIES TREATS
VALENTINE’S DAY Rice Krispies Treats.
I probably should think of Valentine’s Day as a gluttonous holiday but for some reason, I don’t. Maybe because it’s always so close to Super Bowl Sunday where I focus all of my binge eating, or perhaps it’s because I see Valentine’s Day as a more delicate eating experience. You don’t need hefty bites, instead something that makes your face look sexy when you nibble daintily into it. For that reason, I made these Rice Krispies treats as thin as a classic cookie. They are playfully thoughtful. The sprinkles give some fun while the brown butter and dried cranberries give it an adult sophistication.
If you’re looking to make a batched recipe for friends, classmates, coworkers, or family, these are super quick and easy to make and hold together really well for cute plastic bag wrapping.
PINK HEART RICE KRISPIES TREATS
Ingredients
Instructions
- Mix together your Rice Krispies, dried cranberries, and sprinkles in your mixing bowl. Set aside.
- Line your baking sheet with parchment paper. Spray that paper and any exposed walls with baking spray. Set aside.
- Over high heat, melt your butter in your saucepan. Use your spatula to move it around consistently until it browns. Lower your heat to low and add your marshmallows, vanilla, and pink food gel. Keep stirring until it is completely smooth.
- Pour your marshmallow mixture over your Rice Krispies mixture and use your rubber spatula to fold it all together until you have an even mixture.
- Transfer your Rice Krispie mixture into your lined baking sheet. Spread it so it is even. OPTIONAL. Cover your Rice Krispie treat with parchment paper and use the back of a measuring cup to press down and rub over the parchment paper to help flatten it more evenly.
- Let cool fully.
- Use your heart-shaped cookie cutter to cut out as many hearts as you can. I used two sizes to get some visual variation.
- NOTE FOR SCRAPS. I rolled the scraps into 1/2-inch balls for my boys to munch on.
