The year’s most romantic holiday is right around the corner. And it just happens to be on a Sunday this year. *hint hint* Make your significant other a special Valentine’s Day Brunch.
Or, don’t make brunch. You could make Valentine’s Day Rice Krispies Treats instead and I’m sure your lovebird will be just as smitten with you. Maybe even more so if you dunk the Rice Krispies in white chocolate and strew them with rosy love-colored sugar. Go with red sugar. It adds a sparkly pop, and it kind of reminds me of Lady Gaga’s eye makeup during her Super Bowl 50 performance.
Valentine’s Day recipes don’t have to be so complicated. These sweet treats will be done in about an hour or so. You can top them with anything you want, such as sprinkles, chocolate, and M&M’s. And I add just a hint of salt to balance out the flavors and add a little pizzazz so that the treat isn’t overly sweet.
Here’s what you need:
Unsalted butter, baby marshmallows, Rice Krispies cereal (puffed rice cereal. I probably wouldn’t choose some off-brand for this), kosher or sea salt, white chocolate, and colored sprinkles or sanding sugar.
In a pot over medium-high heat, melt the butter and coat the entire pot with it to ensure non stickage.
Add the mini marshmallows and stir constantly until mixture is perfectly smooth.
Looks like marshmallow spread. No lumps.
Add the cereal and stir (vigorously, if necessary) to coat entirely. Leave no cereal dry and left un-moistened with melted marshmallow fluff.
Pour the mixture on a buttered sheet pan.
Using a piece of wax paper, press down on the mixture to form an even layer, about 3/4-inch thick. You can cover the entire square with a sheet of wax paper, take another flat sheet pan, and press on top to apply even pressure and ensure a smooth surface.
Sprinkle on a smidgen of salt to boost the flavor. Allow to cool at room temperature for about 30 minutes, until mixture is firm.
Using heart-shaped cookie cutters or any shape you prefer, cut out the pieces and place on a sheet pan lined with wax paper.
You can even cut out circles and hollow them out with a heart shape.
Dip one half side of the hearts in melted white chocolate, shaking off the excess chocolate. Sprinkle with sanding sugar.
Allow to cool at room temperature until chocolate is hardened, about 20 minutes. Place in fridge for even faster results.
Valentine’s Day Rice Krispies Treats
Total time: 1 hr 5 min
Prep: 1 hour
Cook: 5 min
Yield: 12 servings
3 tablespoons butter, plus more for greasing pan
4 cups mini marshmallows
6 cups puffed rice cereal (Rice Krispies)
1/4 teaspoon kosher salt
1 cup white chocolate chips or white candy melts
Pink or Red sprinkles and sanding sugar, for decorating
Heat a medium sized pot over medium-high heat. Add butter, coating the bottom and sides as butter melts. Add marshmallows, and use a wooden spoon to mix until marshmallows are completely melted into a smooth white mixture with no lumps.
Take the pot off the heat and add in puffed rice cereal. Stir to coat cereal entirely with melted marshmallows.
Lightly butter a large sheet pan. Working quickly, transfer the mixture onto pan and using wax paper or the back of your wooden spoon, evenly press mixture into pan to form a rectangular shape about 3/4-inch thick. If needed to even the mixture, lay a large piece of wax paper on top to cover and press down with another flat sheet pan. Apply even pressure so that mixture becomes an even thickness. Lightly sprinkle kosher salt evenly over the entire top.
Allow to cool at room temperature for about 30 minutes, until firm and cooled.
In a medium heat-proof bowl, melt white chocolate. You can use a double boiler, fitting the bowl over a pot with about 2-inches of gently simmering water. Or, melt the chocolate on medium-high heat in the microwave, heating in 20-second intervals and stirring constantly to make sure chocolate does not scorch.
Using heart-shaped cookie cutters, cut out pieces of the Rice Krispies Treats and place on a sheet pan lined with wax paper. Cut out the pieces close together to avoid excess waste. Take one heart and dip half of the treat in melted white chocolate, gently shaking to remove excess chocolate. Lay the coated treats on the wax paper and sprinkle with pink or red sanding sugar. Repeat with remaining pieces.
Allow chocolate to harden for about 20 minutes at room temperature, or place in refrigerator for 10 minutes.
Serve immediately, or store in an air-tight container at room temperature for up to 2 days.