This is a repost of the treats I made last year. Enjoy!
Rice Krispie Heart Pops
1 heart-shaped cookie cutter
10 candy sticks
13x9x12-inch pan, greased
Rice Krispie treats
1tsp pure vanilla extract
40 regular-sized marshmallows
6C Rice Krispies cereal
For the chocolate coating
1.5C Merckens pink chocolate melts
1tbs virgin coconut oil
First, make your Rice Krispie treats. Melt the butter in the microwave or on the stove, and add the vanilla. Then add the marshmallows. If you’re using the microwave, melt in short, 30-second bursts, stirring in between each melting session. If on the stove, continually stir. Once melted, add the Rice Krispies and stir till combined. Spread into an even layer in your greased pan and set aside to firm up (even better — stick the pan in the fridge).
One firmed up, you can use your heart-shaped cookie cutter. Set aside the hearts and make sure you eat all the leftover bits, because obviously they’re calorie-free, right?
Next, melt the chocolate. I melt mine in the microwave, so I put them in a safe dish and add the coconut oil. In 30-second bursts, I melt them, stirring in between. You can, of course, use a double-boiler to do this.
One smooth, you can dip the Rice Krispie treats into the chocolate in whatever pattern you choose, then immediately sprinkle the decorative candies onto the wet chocolate. Set aside to cool, and once hardened, you can poke the stick in and voilà, adorable heart-shaped Rice Krispie treats for one and all!
To send them to my kids’ friends, I bought some cute candy bags (I find all the stuff I need at Bulk Barn) and tied them with a sweet little piece of ribbon.
Quick, easy and cheap, just like. . . nevermind.
Chocolate & Candy Coated Marshmallow Pops
candy sticks (I made 20 in total)
3 marshmallows per stick
2C chocolate melting wafers
candies to decorate the pops
1tbs coconut oil
I used skewers for mine, but they’re definitely not ideal. Candy sticks are much better, and you can buy them long enough to fit 3 marshmallows on, or even just use 2 per stick.
Melt the chocolate with the coconut oil.
Dip the entire stick of marshmallows into the chocolate and let the excess drip off.
When it has finished dripping, sprinkle with candy. For small decorations like quins or sprinkles, you can apply them almost immediately, but for larger ones like the hearts or candy corn ones you can see in my photo, you’ll need to wait till the chocolate hardens a little, then apply individually to be sure they stick. A little finicky, but the end result is totally adorable.
Variations on the same:
Giant dipped marshmallows
Regular dipped marshmallows
Using left over melted wafers, I decided to decorate a few strawberries. Some have sprinkles, some have Skor bits (omg good) and the others are just another colour chocolate. These are super delicious and SO easy. Perfect for Valentine’s Day!
And finally, with a bag of huge rippled chips, I made these (warning: highly addictive):
Chocolate Covered Potato Chips
(you need these thick rippled ones to get just the right texture and flavour for these!)
I used larger chips for these ones, but for the kids, I dipped some of the really small, bite-sized chips in the bag, and sprinkled some little candies on top.
That’s proof you can make something easy, quick and yummy for Valentine’s Day, or any other holiday by tailoring the decorations to fit.
*I Don’t Blog is not responsible for any collateral damage to readers’ waistlines as a result of making these totally yummy treats.