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It doesn’t matter how old I get– Rice Krispie treats will always be made of magic. They’re just so good, and they’re always the first things to disappear at parties. It doesn’t hurt that they’re a low cost, no-bake dessert either. I decided to try my hand at a batch of heart shaped Rice Krispie treats this year for a Galentine’s Day shindig and figured– what the heck? Might as well jump on the Pinterest bandwagon and dip them in pink chocolate, too. Keep reading for the printable chocolate-dipped Valentine’s Day Rice Krispie treat recipe card and for tips on how cut Rice Krispie treats neatly (because, trust me, it takes practice)!
In the meantime, though, here’s everything you’ll need to whip up a batch of chocolate dipped Rice Krispie treats–
- Unsalted butter– You’ll need roughly 3 tablespoons per batch.
- Kraft JET-PUFFED marshmallows– You’ll need 1 10oz-bag per batch.
- Rice Krispies cereal– Each batch calls for 5 cups, so you can get about 4 batches out of each family-sized box!
- Wax paper– If you don’t have any on hand, parchment paper works, too, as does a buttered spatula.
- Cooking spray– I prefer using avocado oil spray over PAM or any other standard cooking spray. It’s more expensive, but it tastes more neutral.
- Heart-shaped cookie cutter– I found this 4-piece set at Target!
- Pink candy melts– I use Wilton’s, but if you’re anti-candy melts (I mean, even though they look and taste like it, they’re not technically chocolate), you can also add red food coloring to white chocolate morsels instead of combining pink candy melts with white melting wafers.
- White melting wafers– Highly recommend using these Ghiradelli melting wafers— they’re so good!
Chocolate Dipped Rice Krispie Treats Recipe
Quick note– making chocolate dipped Rice Krispie treats starts off pretty standard… with one very important modification. If you’re going to be cutting Rice Krispie treats with a cookie cutter, they need to be gooey. So, I use 5 cups of Rice Krispie cereal instead of 6 (the recommended amount from Kellogg’s famous Rice Krispie Treats recipe).
To start, melt 3 tablespoons of butter over low heat in a large saucepan. Add the marshmallows and stir until completely melted. Remove from heat. Then, gradually add in 5 cups of Rice Krispies cereal and stir until well coated. Once everything is combined (and sufficiently gooey), use wax paper (or a buttered spatula) to evenly press the mixture into a roughly 13 x 9 x 2-inch pan coated generously with cooking spray. Refrigerate for at least an hour.
Once chilled, grab your heart-shaped cookie cutter and position it in one of the corners. To avoid stickiness on my hands/fingers, I like to cover the cookie cutter with wax paper and then press down. I also wiggle the cookie cutter a little bit to make sure it’s separated from the rest of the pan — and, even though the pan is generously lubricated with avocado oil, I still use a butter knife to help cut scraps away from the cookie cutter. Then, I use wax paper to push the heart shaped Rice Krispie treat from the cookie cutter onto a plate or tray lined with wax paper. In case you can’t tell, wax paper is the real MVP when making cookie cutter Rice Krispie treats.
If you use a cookie cutter about the size of mine, you can comfortably get 6 heart shaped Rice Krispie treats per batch. If you position them just right, you may even be able to get 7.
Next, place your candy melts in a microwave safe bowl and follow the instructions on the bag. I use Wilton’s, and they always recommend microwaving 60 seconds at a time and then stirring after each try. I also couldn’t find the right shade of pink, so I combined white Ghiradelli melting wafers with light pink candy melts to create my chocolate dipped Rice Krispie treats.
As for the chocolate dipping itself, you have two options. You can either herd all the melted chocolate to one side of the bowl and physically dip 1/2 to 1/4 the heart shaped Rice Krispie treats in the bowl or you can use a butter knife to spread it on, kind of like icing a cake. I tried both approaches, and I found that using a butter knife is easier and a lot cleaner.
Whichever method you choose, place all chocolate dipped Rice Krispie treats on wax paper and refrigerate until they’re ready to serve! Then… enjoy (and be sure to save some for yourself)! These are serious crowd pleasers, so I recommend making multiple batches if you have time. You should have 4ish batches worth of Rice Krisies cereal in each box, so plan on grabbing a few extra bags of marshmallows at the store if you want to use up the whole box.
- 3 tablespoons butter
- 1 package JET-PUFFED Marshmallows (10oz)
- 5 cups Rice Krispies cereal
- White candy melts
- Pink candy melts
- Melt butter over low heat in a large saucepan.
- Add the marshmallows and stir until completely melted. Remove from heat.
- Gradually add in 5 cups of Rice Krispies cereal and stir until well coated and combined. Use wax paper or a buttered spatula to evenly press the mixture into a 13 x 9 x 2-inch pan coated generously with cooking spray. Refrigerate for at least an hour.
- Once chilled, position a heart-shaped cookie cutter in one of the corners of the pan.
- Cover the cookie cutter with a small piece of wax paper and press down. Remove the cookie cutter from the rest of the pan and use wax paper to transfer the heart shaped Rice Krispie treat from the cookie cutter to a plate lined with more wax paper. Repeat until you run out of room, gradually moving from one side of the pan to the other.
- Place candy melts in a microwave-safe bowl and follow the melting instructions on the bag.
- Either herd the melted chocolate to one side of the bowl and physically dip 1/2 to 1/4 of each heart-shaped rice krispie treat in the bowl or use a butter knife to spread it on like icing.
- Transfer all chocolate dipped rice krispie treats to a plate or tray lined with wax paper. Refrigerate until ready to serve.
- I like to use avocado oil spray instead of cooking spray to keep the pan lubricated. It's pricier, but it's more natural and tastes less oily to me.
- To help cut out heart shapes, I use a butter knife to cut scraps away from the cookie cutter. It makes it easier to get a clean cut. I also wiggle the cookie cutter a little bit to make sure it’s completely separated from the rest of the pan.
- If you want to use real chocolate (as opposed to candy melts), melt white chocolate baking morsels per the instructions on the bag and add in some red food coloring to turn the chocolate pink.
Thanks for reading, y’all!