Rice Cereal Treat Candy Hearts Recipe By Tasty Recipes

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!

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!

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 KRISPIES TREAT CEREAL

Steps:

• In a large bowl, add marshmallow fluff and melted butter. Stir to combine. Then add rice krispies cereal. Stir to incorporate and combine.
• Pour this mixture onto a half sheet pan covered with parchment paper and sprayed with cooking spray. Press it down into the pan evenly and let cool.
• Once cool, remove from the sheet pan and place on a cutting board. Cut into bite-sized pieces, then transfer the pieces to a cereal bowl.
• Pour milk over cereal treat bites and enjoy.

CANDY CEREAL TREATS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to the creamed mixture until mixture resembles coarse crumbs (do not overmix)., Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 12-14 minutes or until golden brown. Immediately sprinkle with marshmallows; bake 2-3 minutes longer or until marshmallows are puffed. Cool on a wire rack., For topping, in a large saucepan, combine the corn syrup, butter and peanut butter chips. Cook and stir over medium heat until chips are melted and mixture is smooth. Remove from the heat; stir in the vanilla, cereal, nuts and M&M's. Spread over crust. Cool before cutting.

VANILLA CRISPY TREATS WITH LEFTOVER HALLOWEEN CANDY RECIPE BY TASTY

Steps:

• Line a 9-inch (22 cm) square pan with 2 sheets of parchment paper and sprinkle the sugar over the bottom of the pan.
• Chop the chocolate candy into small pieces, then transfer to the freezer while you prepare the crispy treat mixture.
• In a large nonstick pot, melt the butter over medium-low heat. Reduce the heat to low, then add the marshmallows and stir until completely melted. Add the vanilla and stir to incorporate.
• Stir in the rice cereal. Remove from heat. Let cool slightly.
• Transfer half of the mixture to the prepared pan and press into an even layer. Add 2 cups (350 g) of the candy in an even layer, then top with the remaining rice cereal mixture and spread in an even layer. Top with the remaining candy.
• Let set at room temperature for 2 hours, or in the refrigerator for 1 hour. Cut into 9 bars, then serve.
• Enjoy!