I've made these rice krispie treats as part of a dessert bar for a wedding, click to see Wedding Sweets and Treats.
I wanted to try making some cake pops and these looked fairly simple to make. However when it came to putting the rice krispie treats onto the sticks, it proved a little more difficult than I first thought. But these still turned out really well and everyone loved them. With a little more time I'm sure I could turn these into Cake Pops, however on this occasion I was pushed for time, so decided that I would leave them as heart shaped rice krispie treats. Or as I've done on the photo above you can slice into squares. This way you don't have any waste.
Rice krispie treats are a classic and is enjoyed by many. Dip it in chocolate and you have chocolatey, buttery, rice krispie goodness.
I made original rice krispies dipped in milk and white chocolate. I also made chocolate rice krispies dipped in milk and white chocolate. The hardest part is dipping the hearts in chocolate and trying to smooth out the surface. Other than that, they're fairly simple to make. And no baking is necessary.
Recipe source: Korean American Mommy
1/2 Cup Butter
1 Package of Mini Marshmallows
8.5 Cups of Rice Krispie Cereal (use Cocoa Rice Krispie Cereal for the chocolate version)
*I made a batch of regular rice krispie treats and a batch of chocolate rice krispie treats
1. Heat up a large pan and melt the butter over medium/low heat. Add the marshmallows and melt completely. Combine the rice krispie cereal to the marshmallow/butter mixture and mix thoroughly.
2. Line a 9x13 pan with parchment or wax paper and place the rice krispie mixture and spread out evenly. Press down firmly and evenly. Allow to sit for about 10-15 minutes at room temperature.
3. Grease a heart cookie cutter and press down evenly on the rice krispie mold and remove the heart shaped rice krispie treat.
4. This step isn't necessary. You can serve them s they are or dipped in chocolate, both ways are yummy.
Make your chocolate ganache...
I actually just used melted chocolate for this part, but you can also use a ganache.
1/2 Cup Heavy Cream
1 Package of Ghirardelli Milk Chocolate Chips (or equivalent) - approx 320g
*Heat your heavy cream on medium-high and bring to a boil (or microwave for 1 minute). Pour the hot heavy cream on top of the chocolate chips in a medium bowl and mix to combine. Allow to cool for about 10-15 minutes.
5. Dip the heart into the chocolate sauce and using a butter knife smooth out the surface also removing access chocolate. Place on a lined baking sheet and allow the hearts to set in the refrigerator for about 15-20 minutes.