Rice Krispy Heart Pops for my love...
I've had strong aversions to sweets lately. The smell alone makes me well, a bit nauseous. But what would Valentine's day be without a chocolaty treat? And because my son is having a Valentine's day party at his pre-school, I had to endure the lovely aroma of chocolate and butter which normally I adore.
I was originally going to make cake pops, but decided I wanted to make something simpler. Rice krispy treats are a classic and is enjoyed by many. Dip it in chocolate and bam, you have chocolaty, buttery, rice krispy goodness. I was tempted to use Nutella but remembered that one of my son's classmates has a peanut allergy. So I opted for chocolate.
I made original rice krispies dipped in milk chocolate and I also made chocolate rice krispies and decided to keep those plain. The hardest part is dipping the heart pops in chocolate and trying to smooth out the surface. Other than that, they're fairly simple to make. And no baking is necessary.
1/2 Cup Butter
1 Package of Mini Marshmallows
8.5 Cups of Rice Krispie Cereal (use Cocoa Rice Krispie Cereal for the chocolate version)
24 White Sticks about 5 inches long
*I made a batch of regular rice krispie treats and a batch of chocolate rice krispie treats
1. Heat up a large pan and melt the butter over medium/low heat. Add the marshmallows and melt completely. Combine the rice krispie cereal to the marshmallow/butter mixture and mix thoroughly.
2. Line a 9x13 pan with parchment or wax paper and place the rice krispie mixture and spread out evenly. Press down firmly and evenly. Allow to sit for about 10-15 minutes at room temperature.
3. Grease a heart cookie cutter and press down evenly on the rice krispie mold and remove the heart shaped rice krispie treat. Take your stick and carefully pierce the bottom of the heart shaped rice krispie and stop when you have about 2.5 inches of stick remaining. Press firmly on a flat surface with your palms on each sides of the heart to secure the stick. Also, press the sides as well.
Make your chocolate ganache...
1/2 Cup Heavy Cream
1 Package of Ghirardelli Milk Chocolate Chips
*Heat your heavy cream on medium-high and bring to a boil (or microwave for 1 minute). Pour the hot heavy cream on top of the chocolate chips in a medium bowl and mix to combine. Allow to cool for about 10-15 minutes.
4. Dip the heart into the chocolate sauce and using a butter knife smooth out the surface also removing access chocolate. Place on a lined baking sheet and allow the hearts to set in the refrigerator for about 15-20 minutes.
I also made plain chocolate rice krispie heart pops.
Wrap in plastic bags found at crafts stores and tie with a bow. Simple, pretty and easy to eat. Enjoy and Happy Valentine's Day!