Dark Chocolate Rice Cereal Treat Hearts Recipe By Tasty Recipes

3-INGREDIENT CHOCOLATE CEREAL TREATS RECIPE BY TASTY

Steps:

• Prepare a square glass baking dish with cooking spray.
• Melt marshmallows over medium heat in a nonstick pan. Stir every 30 seconds to avoid burning. (TIP! spray your spatula with nonstick cooking spray to make stirring easier.)
• Once the marshmallows are melted, add in the rice cereal and chocolates. Stir until fully combined.
• Stir until fully combined.
• Scoop the mixture into the sprayed baking dish and flatten with a spatula.
• Cool for 30 minutes, then cut into squares.
• Enjoy!

CHOCOLATE RASPBERRY RICE CEREAL TREATS

Steps:

• Spray a 9-by-13-inch baking dish with nonstick cooking spray. Place a cooling rack on a baking sheet.
• Heat a large saucepan or Dutch oven over low heat, then add the butter and heat until melted. Add the marshmallows and stir until just melted, then stir in the cereal, salt and 1 cup raspberries until the cereal is coated. Use the cooking spray to spray your hands or a spatula and press the marshmallow mixture into the baking dish in an even layer.
• Let set up, 15 to 20 minutes, then add the cream and chocolate to a small saucepan. Stir over low heat until the chocolate is completely melted and combined. Remove to a bowl.
• Cut the treats into 1-inch squares and place on the cooling rack. Dip one corner of each treat into the chocolate, then return to the cooling rack and sprinkle with a little of the remaining raspberries. Let the chocolate cool completely, then serve.

DARK CHOCOLATE RICE CEREAL TREAT HEARTS RECIPE BY TASTY

Steps:

• Melt the butter in a large saucepan over medium heat. Add the marshmallows and stir constantly until smooth and melted. Add the rice cereal and stir until well coated.
• Transfer the mixture to a buttered 8-inch (20 cm) square baking pan and press into an even layer. Set aside to cool, about 1 hour.
• Once the rice cereal treats have cooled, use a heart-shaped cookie cutter to cut out shapes from the treats.
• In a microwave-safe bowl, microwave the dark chocolate in 30-second intervals, stirring between, until melted and smooth.
• Line a baking sheet with wax paper. Dip half of each heart in the melted chocolate, then set on the baking sheet. Immediately, while the chocolate is still is warm, sprinkle the chocolate side with red sanding sugar and Valentine's sprinkles. Let cool until the chocolate hardens completely, 1-2 hours.
• Enjoy!

RICE CEREAL TREAT CANDY HEARTS RECIPE BY TASTY

Steps:

• Make the rice cereal treats: Line a 9 x 13-inch (19 x 27 cm) baking dish with parchment paper and grease with nonstick spray.
• Melt the butter in a large pot over medium-low heat. Add the marshmallows and stir until completely melted, about 5 minutes. Remove the pot from the heat and stir in the cereal, 1 cup (30 G) at a time, until well coated and evenly distributed.
• Spread the cereal mixture in the prepared pan, pushing down with a spatula or oiled hands to create a flat, even surface. Let cool completely, 30-45 minutes.
• Line a baking sheet with parchment paper.
• Use the edges of the parchment paper to lift the cereal treats from the baking dish and transfer to a cutting board. Starting at one corner, use the heart cookie cutter to cut a heart out of the cereal treat and place on the prepared baking sheet. Rotate the cookie cutter 180° so the heart shape is upside down and punch out another heart directly next to the first one. Repeat until you have cut out 3 rows of 5 hearts each, yielding 15 hearts total. Set aside.
• Make the royal icing: In a medium bowl, whisk together the meringue powder and powdered sugar. Add the water and vanilla. Whisk until smooth. Add a few drops of red food coloring and whisk to combine, gradually adding more food coloring until the desired shade or red is achieved. Transfer the icing to a piping bag fitted with a small round tip. Set aside.
• Place each color of candy melts in a separate microwave-safe bowl. Add 1 tablespoon of coconut oil to each bowl. Working one bowl at a time, microwave for 30 seconds, stir with a spatula, then continue to microwave in 15-second intervals, stirring between, until smooth and completely melted.
• Line another baking sheet with parchment paper.
• Place a cereal treat heart in the bowl of melted yellow candy. Using 2 forks, flip and coat the heart all over so no rice cereal remains visible. Let excess candy melt drip off the heart and carefully drag the bottom of the heart along the edge of the bowl before placing on the prepared baking sheet. Repeat to make 3 hearts of each color.
• Transfer the hearts on the baking sheet to the refrigerator to harden, about 5 minutes.
• After completely set, remove the hearts from the refrigerator. Using the red royal icing, decorate each heart with messages.
• Enjoy!

PINK PUFFED RICE CEREAL HEARTS

Steps:

• Spray a 13-by-9-inch baking pan with nonstick cooking spray.
• Pulse the freeze-dried strawberries in the bowl of a food processor until very coarsely chopped. If you don't have a food processor, you can do this with a rolling pin using a zip-top bag.
• Melt the butter in a large pot over medium heat. Quickly stir in the marshmallows and cook until completely melted. Add the chopped strawberries, combine with the mixture and remove from the heat. Stir in the cereal until well-coated and combined. Spray a rubber spatula or wooden spoon with nonstick cooking spray and press the mixture evenly into the prepared pan. Let cool until set.
• With the assorted heart cookie cutters, cut out different heart shapes.

DARK CHOCOLATE RICE CEREAL TREAT HEARTS RECIPE BY TASTY

Steps:

• Melt the butter in a large saucepan over medium heat. Add the marshmallows and stir constantly until smooth and melted. Add the rice cereal and stir until well coated.
• Transfer the mixture to a buttered 8-inch (20 cm) square baking pan and press into an even layer. Set aside to cool, about 1 hour.
• Once the rice cereal treats have cooled, use a heart-shaped cookie cutter to cut out shapes from the treats.
• In a microwave-safe bowl, microwave the dark chocolate in 30-second intervals, stirring between, until melted and smooth.
• Line a baking sheet with wax paper. Dip half of each heart in the melted chocolate, then set on the baking sheet. Immediately, while the chocolate is still is warm, sprinkle the chocolate side with red sanding sugar and Valentine's sprinkles. Let cool until the chocolate hardens completely, 1-2 hours.
• Enjoy!