These Cupid’s Heart Rice Krispies are the cutest I’ve ever seen and make a great snack for the kid’s Valentine’s Day classroom party or to have on hand at home for your loved ones. They’re almost too cute to eat but when you do they are so yummy especially the red gummy heart candies which are my favorite. Try the recipe below. I promise they are the easiest treats to make.
Cupid’s Heart Rice Krispies
Ingredients
- 6 C. Rice Krispies cereal
- 6 tbsp. butter, cut into chunks
- 10 oz mini marshmallows
- 2″-3″ heart cookie cutter
- 3 C. powdered sugar
- 1/3 C. melted butter
- 2 tsp. vanilla extract
- 2-3 tbsp. milk
- Pink food coloring
- Small round frosting tip
- Disposable piping bag
- Valentine sprinkles
- Toothpicks
- Red gummy Heart candies (I used Brach’s)
- Kitchen scissors
Directions
Line a 9×13 baking dish with foil and spray with non stick cooking spray.
Heat the 3 tablespoons of butter and 10 oz of mini marshmallows in a large saucepan or dutch oven, stirring occasionally.
Once the marshmallows are 3/4 melted, pour in the 6 cups of Rice Krispie cereal. Gently fold the cereal into the melted marshmallows and pour the Rice Krispie treats into the prepared baking dish and evenly press into the pan and set aside.
Combine the powdered sugar, 1/3 cup melted butter and vanilla extract and a tablespoon of milk at a time. Once the frosting has reached your desired consistency, add in a few drops of pink food coloring and stir to combine.
Attach the small round frosting tip to the disposable piping bag and fill with frosting.
Use the Heart cookie cutter to cut the Rice Krispie treats as close together as possible getting as many as you can.
Take one Rice Krispie heart at a time and place one toothpick on each side so it looks like an arrow coming out from each side.
Stick one gummy heart candy on one toothpick.
Take a second heart and use the kitchen scissors to snip a triangle out of the top. Place this heart on the other toothpick.
Gently squeeze the frosting out onto the heart in a back and forth motion.
Sprinkle with Valentine sprinkles.
Repeat with all the Rice Krispie hearts.
Recipe
Cupid’s Heart Rice Krispies
Ingredients
- 6 C. Rice Krispies cereal
- 6 tbsp. butter cut into chunks
- 10 oz mini marshmallows
- 2 "-3" heart cookie cutter
- 3 C. powdered sugar
- 1/3 C. melted butter
- 2 tsp. vanilla extract
- 2-3 tbsp. milk
- Pink food coloring
- Small round frosting tip
- Disposable piping bag
- Valentine sprinkles
- Toothpicks
- Red gummy Heart candies I used Brach's
- kitchen scissors
Instructions
- Line a 9x13 baking dish with foil and spray with non stick cooking spray.
- Heat the 3 tablespoons of butter and 10 oz of mini marshmallows in a large saucepan or dutch oven, stirring occasionally.
- Once the marshmallows are 3/4 melted, pour in the 6 cups of Rice Krispie cereal. Gently fold the cereal into the melted marshmallows and pour the Rice Krispie treats into the prepared baking dish and evenly press into the pan and set aside.
- Combine the powdered sugar, 1/3 cup melted butter and vanilla extract and a tablespoon of milk at a time. Once the frosting has reached your desired consistency, add in a few drops of pink food coloring and stir to combine.
- Attach the small round frosting tip to the disposable piping bag and fill with frosting.
- Use the Heart cookie cutter to cut the Rice Krispie treats as close together as possible getting an many as you can.
- Take one Rice Krispie heart at a time and place one toothpick on each side so it looks like an arrow coming out from each side.
- Stick one gummy heart candy on one toothpick.
- Take a second heart and use the kitchen scissors to snip a triangle out of the top. Place this heart on the other toothpick.
- Gently squeeze the frosting out onto the heart in a back and forth motion.
- Sprinkle with Valentine sprinkles.
- Repeat with all the Rice Krispie hearts.
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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