Easy Valentine’s Day Chocolate-Filled Hearts

By margiekyle

A tasty, rice crispy heart shaped treat with chocolate and optional candy sprinkles for your loved ones. Works perfectly for Valentine's day or whenever you need to spread some love!

Ingredients

• 3 tablespoons unsalted butter, plus extra for the pan
• 10 ounces marshmallows
• 3/4 teaspoon kosher salt
• 2 tablespoons creamy peanut butter (substitute: sunflower seed butter or omit)
• 4 1/2 cups crispy brown rice cereal
• Sprinkles (optional)
• 4 ounces bittersweet chocolate, chopped into small pieces, or 4 ounces bittersweet chocolate chips
• 1/3 cup heavy cream

Preparation

Step 1

Butter a 9 by 13-inch baking pan.

Line it with parchment or waxed paper. Melt the 3 tablespoons butter in a heavy 3 ½ quart saucepan over medium heat. Add the marshmallows and salt. Stir frequently until the marshmallows are melted. Measure in the peanut butter, stirring until the mixture is a light tan. Remove from the heat and gently fold in the rice cereal. Press into the prepared pan. Immediately, cut the mixture with a 2-inch heart cookie cutter.

Heat an inch of water in the bottom of a double boiler or a medium saucepan over medium low heat. Measure the chocolate and cream into the top of a double boiler or a bowl that can set on the rim of the saucepan without touching the water. Make sure that the water remains at a simmer. As the chocolate melts, whisk occasionally until smooth. Once the chocolate looks glossy and well combined, remove from the water bath. Let cool for 2 hours.

Line a baking sheet with parchment, wax paper, or aluminum foil. Set a rack on top. Spread the cooled chocolate filling onto half of the rice crispy hearts. Top with a second heart, setting each when done onto the rack. Then place sandwich in sprinkles if desired. These are best served the day they are made.