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Ingredients
- 1 stick (8 tbsp) unsalted butter
- 1 bag (16 oz) mini marshmallows
- 7 cups Crisped Rice cereal
- Pinch of salt
- 1 1/2 cups semi sweet chocolate chips
Details
Adapted from google images
Preparation
Step 1
Butter a 9x13" pan well.
In a large saucepan melt butter. Add a pinch of salt and stir. Add mini marshmallows and stir until completely melted. Add cereal and stir so that all of the cereal is coated in marshmallow buttery goodness. While still hot, scoop into greased pan. Press with the back of a buttered spoon or butter your fingertips and use your hands to press the rice krispies batter into the pan.
Place in the refrigerator to cool, about 30 minutes.
Once cool, use a good spatula to remove the entire slab of rice krispies from the pan. Place on a clean table. Using a heart shaped cookie cutter, cut out whatever size hearts you like. Place on waxed paper.
Boil a few inches of water in a medium sauce pan. Place chocolate chips in a heatproof bowl and place the bowl over the boiling water, creating a double boiler. Melt the chocolate.
Dip one side of the heats in the melted chocolate and place them chocolate side up on the waxed paper. Let sit for several hours to harden or place in the refrigerator to hurry along the process.
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