Tasty Tuesday: Valentine’s Day rice crispy hearts

Photo by Morgan Grindy 

Morgan Grindy

This twist on the classic rice crispy treat will make your Valentine’s Day super sweet! Whether you save them for dessert after dinner, or hand them out to friends as a way to say you love them, these treats are simple, cute and easy to make. Enjoy your Valentine’s Day with chocolate-covered marshmallow hearts!


  • 1/4 cup butter

  • One 10-ounce package tiny marshmallow

  • One 13-ounce jar marshmallow creme

  • Two  teaspoons vanilla

  • 1/4 teaspoon salt

  • Seven cups crispy rice cereal


  1. Line a 13x9x2-inch baking pan with foil, extending the foil over edges of pan. Lightly butter foil; set pan aside.

  2. In a six to eight quart heavy Dutch oven or large non-stick pot, melt the 1/4 cup butter over low heat. Stir in marshmallows. Cook and stir until marshmallows are melted and smooth. Stir in marshmallow creme, vanilla and salt until combined. Remove from heat. Add cereal to marshmallow mixture, stirring gently to coat.

  3. Transfer cereal mixture to the prepared baking pan. Using a buttered spatula or buttered waxed paper, press mixture firmly and evenly into pan. Let stand until set.

  4. Using the edges of the foil, lift out of pan.

  5. Use a heart-shaped cookie cutter to cut out hearts or shape them by hand.

  6. Pour melted chocolate over hearts and let chocolate harden.

  7. Optional: Melt peanut butter and pour over hearts along with chocolate for a chocolate-peanut butter variation.  

Makes 12 servings

Start to Finish: 25 min

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