A few drops of almond extract & some red food coloring will have them flocking to be your sweetheart.
- 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.).
- 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.).
- When marshmallows are melted & smooth, turn off heat & add almond extract & food coloring. Stir well.
- Remove from burner & add rice krispies. Stir till combined.
- Turn mixture out onto prepared jelly roll pan.
- Cut a piece of waxed paper to fit the length of pan & spray one side with cooking spray.
- 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.
- Remove waxed paper & set aside for later.
- Let krispies cool in pan for about 5 minutes.
- 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.
- Spray inside of cookie cutter with cooking spray (repeat as necessary) & cut 6 - 7 hearts out of mixture.
- 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.).
- I like to tie on handmade name tags or other decorations.