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    You are in: Home / Recipes / Valentine's Day Krispie Treat Hearts Recipe
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    Valentine's Day Krispie Treat Hearts

    Valentine's Day Krispie Treat Hearts. Photo by **Tinkerbell**

    1/2 Photos of Valentine's Day Krispie Treat Hearts

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    **Tinkerbell**'s Note:

    A few drops of almond extract & some red food coloring will have them flocking to be your sweetheart.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 3 tablespoons butter
    • 60 regular marshmallows (or 6 cups mini)
    • 3 -5 drops almond extract
    • 6 drops red food coloring
    • 9 cups Rice Krispies
    • metal heart-shaped cookie cutter (5-inch size)
    • nonstick cooking spray

    Directions:

    1. 1
      Spray an 11x15 baking dish with non-stick cooking spray. (I use a jelly roll pan because the sides are the perfect height for 1-inch tall treats & it makes it very easy to level the mixture.).
    2. 2
      In large pan or dutch oven, melt butter over low heat. Add marshmallows & stir until completely melted. (I use a heavy duty Kitchenaid rubber scraper to help chop up the marshmallow chunks & whip the mixture until smooth.).
    3. 3
      When marshmallows are melted & smooth, turn off heat & add almond extract & food coloring. Stir well.
    4. 4
      Remove from burner & add rice krispies. Stir till combined.
    5. 5
      Turn mixture out onto prepared jelly roll pan.
    6. 6
      Cut a piece of waxed paper to fit the length of pan & spray one side with cooking spray.
    7. 7
      Lay paper, spray side down, on top of mixture. Use hands on top of paper to press mixture firmly into pan. (Be sure to spread evenly into corners & along edges.) When finished, mixture will be slightly below the top edge of pan & level all the way across.
    8. 8
      Remove waxed paper & set aside for later.
    9. 9
      Let krispies cool in pan for about 5 minutes.
    10. 10
      Lay waxed paper over pan again & flip everything over onto counter, cutting board or cookie sheet. Tap bottom of pan & let mixture fall out onto waxed paper.
    11. 11
      Spray inside of cookie cutter with cooking spray (repeat as necessary) & cut 6 - 7 hearts out of mixture.
    12. 12
      Put each heart into a non-zippered gallon size baggie, gently squeeze air out & tie with ribbons. (I usually trim a couple inches off the top of the baggie after tying.).
    13. 13
      I like to tie on handmade name tags or other decorations.

    Ratings & Reviews:

    • on June 26, 2008

      45

      Can't believe I forgot to rate these....made them with green food coloring and a shamrock cookie cutter for St. Patrick's Day!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 13, 2012

      55

      These are great! I used gluten free rice krispies and vanilla extract instead of almond because of allergies in my son's class. I must have used smaller cookie cutters because I was able to get 20 hearts out of a 10x15 pan and then made about 5 more by pushing the scraps together. My cheapo metal cookie cutter did get a bit bent out of shape, but was easy to fix. I love the tip about using the jelly roll pan, thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 13, 2012

      55

      Just made these for my kids to take to daycare for Valentines day. They were super easy and delicious. Very easy to make for any occasion.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Valentine's Day Krispie Treat Hearts

    Serving Size: 1 (103 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 436.5
     
    Calories from Fat 56
    12%
    Total Fat 6.3 g
    9%
    Saturated Fat 3.7 g
    18%
    Cholesterol 15.2 mg
    5%
    Sodium 342.3 mg
    14%
    Total Carbohydrate 92.7 g
    30%
    Dietary Fiber 0.4 g
    1%
    Sugars 44.2 g
    177%
    Protein 4.1 g
    8%

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