Valentine's Day Chocolate Cherry Rice Krispie Hearts
Ingredients
- 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
Instructions
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.