A chewy, chocolatey, classic treat kicked up with maraschino cherries and a hint of vanilla and almond just in time for Valentine’s Day! These extra rich and chewy treats are sure to be loved by young and old alike!
These extra gooey treats start off the same way as the traditional, (only I add more butter and marshmallows!) Just pop a bowl full of marshmallows and real butter into the microwave, and nuke them until puffed. Then stir them until creamy.
Stir in everything but the rice krispies, (and the almond chocolate barks), and fold in the crispy rice cereal last.
Then press them into a buttered pan. *Be sure to butter your hands well, too, because this stuff is really sticky!
*I used a 13×9 pan, but an 11×7 pan would’ve been better for this. But no biggie!
Let them harden a little in the fridge, then cut them with any shape of cookie cutter that you like.
I made hearts for Valentine’s Day!
You could almost just leave them as is, but they’re even better coated! (And less sticky on the fingers, too!)
I coated half with white almond bark, and the other half with milk chocolate almond bark.
Then I simply used the leftover to drizzle!
Then pop them back into the fridge to fully harden on the outside.
Pretty, aren’t they?
And they’re so easy to make!!
They’re also absolutely DELICIOUS!!!
The cherry and almond flavors really come through well!!
I also added just a little red food coloring to make them more festive!
My hubby and I are really enjoying these classic treats with a little twist! And I think you’ll enjoy these Valentine’s Day Chocolate Cherry Rice Krispie Hearts just as much as we do!
Hope you all have a wonderful day! And enjoy!!
Valentine's Day Chocolate Cherry Rice Krispie Hearts
- 4 Tbl. Minerva Dairy Real Amish Butter, cut up
- 50 regular-sized marshmallows
- 1 tsp. maraschino cherry juice
- 1 tsp. vanilla extract
- 1/2 tsp. almond extract
- 1/4 tsp. salt
- 3 drops liquid red food coloring
- 1/3 cup chopped maraschino cherries
- 4 cups rice krispies cereal
- softened butter for pan
- about 1 - 2 more Tbl. soft butter for your hands, as needed
- 3 squares white chocolate almond bark, melted
- 3 squares milk chocolate almond bark, melted
In large bowl, add marshmallows, top with cut up butter, and microwave until marshmallows are totally puffed. Remove and stir until creamy. Stir in cherry juice, extracts, salt, food coloring, and chopped cherries. Fold in rice krispies.
*Butter hands well, and press mixture into the bottom of a 7 x 11 pan. Cover top of dish with plastic wrap and chill. When cold, cut into heart shapes with sprayed (inside and out) cookie cutter. Respray as needed. *Can also use butter or even canola oil.
In medium bowl, melt one flavor of bark according to package directions.
With two forks, coat half of hearts completely, placing onto wax paper-lined baking sheet. Then do the same to the rest with the other flavor. Place into fridge to set.
When chocolate is set, use excess to drizzle. Let harden in fridge.
Store on counter in airtight container.