Ingredients
Equipment
Method
Instructions
- Prepare Your Pan: Grease a 9x13 inch baking pan with butter or non-stick spray. For easier removal, line it with parchment paper, leaving an overhang on the sides to act as handles.
- Melt the Gooey Goodness: In a large pot or Dutch oven, melt the butter over low heat. Once melted, add the marshmallows and stir continuously until completely melted and smooth.
- Combine Cereal and Marshmallow: Remove the pot from the heat and pour in the Rice Krispies cereal. Gently fold the cereal into the melted marshmallow mixture until just combined, being careful not to crush the cereal.
- Press into the Pan: Scrape the mixture into the prepared pan. Use a spatula or a piece of wax paper to gently press the mixture into an even layer. Do not pack it down too firmly to keep the treats airy and chewy.
- Cool and Cut: Let the treats cool completely at room temperature for at least an hour. Do not refrigerate. Lift the slab out of the pan using the parchment handles and place it on a cutting board. Use a heart-shaped cookie cutter to cut out the treats.
- Melt the Chocolate: Using a double boiler or a microwave, melt the white chocolate wafers. If using a microwave, heat in 30-second intervals, stirring in between, until smooth.
- Dip and Decorate: Dip one half of each heart treat into the melted white chocolate, letting any excess drip off. Place the dipped hearts on a sheet of wax or parchment paper and add sprinkles immediately while the chocolate is still wet.
- Let Them Set: Allow the chocolate to set completely at room temperature, which takes about an hour. Once firm, they are ready to be served.
Notes
Use fresh marshmallows and melt them with butter over low heat to ensure the treats are soft and chewy. Do not press the mixture too firmly into the pan. Cool for at least one hour at room temperature before cutting to prevent crumbling. Store in an airtight container at room temperature for up to 3 days.