Yield
Makes 15 hearts

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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

Ratings & Reviews

Deborah77's Review

Holley
April 01, 2012
Sent to my grown daughters for V-Day. They both loved them! So quick, easy and yummy!

Margareta's Review

Margareta
February 13, 2010
Love it! Made a couple changes to the recipe though. I chopped the peanuts, added an additional cup of the rice krispie cereal and added an additional 1/2 cup of the mini marshmallows. I didn't cut them into hearts, but cut them into bars after chilling in the refrigerator for a couple of hours.

Holley's Review

Deborah77
January 18, 2010
N/A