Crispy Chocolate Hearts

Southern Living
<p>Crispy Chocolate Hearts</p>

Create a festive rice cereal treat by adding a handful of memorable ingredients: peanuts for crunch, marshmallows for sweetness, and peanut butter for a smooth shot of rich flavor. This giftable dessert is delicious any time of the day, but we prefer it with coffee in the afternoon.

Makes 15 hearts


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1 (12-ounce) package semisweet chocolate morsels*
1/2 cup peanut butter
2 cups crisp rice cereal
1 1/2 cups peanuts
1 1/2 cups miniature marshmallows
2 (2-ounce) chocolate bark coating squares, melted
White nonpareils (optional)


Microwave chocolate morsels in a large glass bowl at HIGH for 2 minutes or until melted, stirring every 30 seconds. Stir in peanut butter, stirring until well blended.

Stir in cereal, peanuts, and marshmallows. Line a 13- x 9-inch pan with foil. Lightly grease foil. Press mixture into foil-lined pan. Drizzle with chocolate. Sprinkle with white nonpareils, if desired.

Let stand 1 hour or until firm; cut with a 3-inch heart-shaped cookie cutter to make hearts. Store hearts in an airtight container or place in a candy box, if desired.

*6 (2-ounce) almond bark coating squares may be substituted.

Note: White nonpareils (tiny decorative beads) are available in cake decorating shops or large supermarkets.

Created date

January 2003