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Crispy Chocolate Hearts

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

Southern Living FEBRUARY 2003

  • Yield: Makes 15 hearts


  • 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.


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Crispy Chocolate Hearts Recipe