Valentine's Rice Krispie Treats
Easy Valentine Rice Krispie treats are made with fresh marshmallows, melted butter, vanilla, and a pink tint. Top with red and white candies or sprinkles, then cut into squares or hearts for a cute party dessert.
Equipment
- Pan 8x8, 9x9, or 9x13 depending on treat thickness preference
- mixing bowl heat safe
- Medium or Large saucepan
- spatula
- measuring cups
- Parchment Paper optional, can use nonstick spray
Ingredients
- 8 tablespoon butter salted
- 10 oz marshmallows mini melt fastest
- 6 cups rice krispie cereal
- 12 drops red food coloring to preference
- ½ teaspoon vanilla extract
- ¼ cup chocolate candies or other toppings of choice
Instructions
- Grease your pan or line it with parchment paper with an overhang to lift it out after. Place rice krispie cereal in the mixing bowl.6 cups rice krispie cereal
- Melt the butter and marshmallows in the saucepan over low heat. Once marshmallows are mostly melted but slightly lumpy, add the food coloring and stir until the color is even. Turn off heat and stir in vanilla.8 tablespoon butter, 10 oz marshmallows, 12 drops red food coloring, ½ teaspoon vanilla extract
- Drizzle the marshmallow mixture over the rice krispie cereal while slowly stirring to combine. Be careful not to crush the cereal when mixing, and stop once the marshmallow mixture is fully incorporated.
- Transfer the cereal mixture into your prepared pan and smooth gently into an even layer, being careful not to press down with much force. Top with chocolate candies, or other decorations of your choice (ie sprinkles, frosting, candy melts) and let set 30-60 minutes.¼ cup chocolate candies
- Slice into portions, as few as 3x3 in a square pan for large bakery style treats, as many as 6x6 in a 9x13 pan for bite sized treats.
Notes
Recipe Success Tips
- Use low heat and melt the marshmallows just until smooth and gooey, then remove the pot from the burner right away.
- If using the microwave, melt butter and marshmallows in 30-second increments and stir between each round so the marshmallows do not overheat.
- Use fresh marshmallows, since older ones can be dry and make the treats firm.
- Press gently into the pan, just enough to level the top, because packing them down makes them dense and tough.
- Let the treats cool completely before cutting so the edges stay clean and neat.
- For the cleanest slices, lift the slab out with a parchment sling, spray your knife lightly with cooking spray, and wipe the blade between cuts.
- Cut by pressing straight down (not sawing), especially if your treats are thick.
- Storage: The DIY Christmas Rice Krispie treats keep covered in an airtight container at room temperature for up to 3 days. They also can be refrigerated for up to 5 days.
- Freezing: Store the treats in a freezer-safe bag in the freezer for up to 3 months. Defrost them at room temperature for 30-60 minutes or until thawed.
- For a dipped finish, coat squares in white chocolate, almond bark, or candy coating after cutting.
- Sprinkle the top with Valentine’s Day sprinkles for a quick, festive finish.
- Have a heart shaped cookie cutter? Use it to make rice krispie hearts! Keep in mind to you'll want to make your treats shorter than the cookie cutter.
- Add red and white chocolate candies for a classic Valentine look.
- Drizzle melted white chocolate over the top, then add sprinkles before it sets for a bakery-style look.
- Cut into heart shapes with a cookie cutter once fully cooled (expect a few extra crumbs).
- Pipe a simple “XO” with icing for an easy decorated version.
Nutrition
Calories: 290kcalCarbohydrates: 45gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 28mgSodium: 208mgPotassium: 28mgFiber: 0.3gSugar: 24gVitamin A: 1566IUVitamin C: 12mgCalcium: 12mgIron: 6mg
Nutrition information is provided as a courtesy and is an estimate. It is recommended to use your preferred calculator with the actual ingredients you use for optimal accuracy.
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