If you are a fan of s’mores and rice crispy treats this is the post of you.
This was one of my “let’s see what happens” recipes. I figured taste wise I had nothing to lose. It’s chocolate, graham crackers, butter, cereal and marshmallows. Yeah, it’s not gonna taste bad. Looks wise I wasn’t sure but in the end I was pretty happy with these cute little chocolate covered hearts.
At first I wanted a layer of graham on the top and bottom but for whatever reason the bottom wouldn’t cutout cleanly. So I scratched that notion and went with just the top layer. It still gave it the s’more taste I was hoping for.
I also thought I would dip all of them but this was not my favorite. Dipping something completely into chocolate is messy. They tuned out great, and honestly I do like the taste of more chocolate than less, but it wasn’t something I found enjoyable. This is why you see 2 options in the recipe.
But like I said, they are pretty….
The technique of the below hearts I like better, but again there is less chocolate so it has it’s trade offs.
Regardless of technique the taste of both are amazing because you have the familiar rice crispy texture and flavor with the added nostalgia of a s’more. That butter graham cracker layer is what makes them really special. Perfect treat for anyone on Valentine’s Day!
Enjoy!
- 1 and ½ stick unsalted butter (divided)
- 5oz mini marshmallows (1/2 a normal size bag typically)
- 3cups rice crispy cereal
- 1 sleeve plain graham crackers
- 11.5oz bag of semi sweet chocolate chips
- Decorative sprinkle or candies
- Line a 9X13 pan with parchment paper (pan should have at least 1" high sides).
- Melt ½ stick butter in a large pot of medium high heat. (You can brown the butter if you would like). Add marshmallows, trun heat to medium low and stir until melted and creamy. Take off heat and stir in cereal. Dump into prepared pan and press into a smooth layer using your hands (you can either grease your hands or use parchment paper to keep hands from sticking).
- Place all the graham crackers from one sleeve into a food processor. Pulse until completely turned into crumbs. Melt the other stick of butter. Add butter and pulse until combined. Press mixture evenly on top of rice crispy in pan. Place in freezer for at least an hour.
- Option 1:Take pan out of freezer and allow to set for a few minutes. Take a deep heart cookie cutter and cut out hearts (if hearts are too hard to cut out use something to help press down on the cutter with - I used a wooden kitchen mallet). Melt chocolate in a microwave safe bowl. (Microwave for a minute, stir, and then microwave for 15 to 20 more seconds, stirring after each time until the chocolate is completely melted.) Using a fork or 2 toothpicks dip the hearts, one at a time, completely in the chocolate and set on a baking sheet lined with parchment paper. Before chocolate sets decorate with sprinkles or candy. Place in freezer to set completely.
- Option 2: Melt chocolate in a microwave safe bowl. (Microwave for a minute, stir, and then microwave for 15 to 20 more seconds, stirring after each time until the chocolate is completely melted.) Take pan out of freezer and pour chocolate over top spreading into an even layer. Decorate with sprinkle if you wish. Put back in freezer for 10 to 15 minutes or until chocolate is set. Carefully cut hearts out with a heart shaped cookie cutter.
