LIVING A CREATIVE LIFE
WITH SUZANNE CLARK
Chocolate Cherry Crispy Rice Hearts
Ingredients
Crispy Hearts
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¼ cup of Challenge Butter, cut into small pieces
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4 cups of mini marshmallows
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1 tablespoon of vanilla
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6 cups of crispy rice cereal
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1 cup of diced dried cherries (cranberries or strawberries can be substituted)
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½ cup of mini chocolate chips
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½ cup of silvered almonds (optional)
Supper White Cream Cheese Frosting
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8 ounces of Challenge Cream Cheese, softened
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2 cups of confectioners’ sugar
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Food coloring, optional
Extras-optional
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Lollipop sticks
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Sprinkles or cupcake decorations
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Treat bags
Directions
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Add marshmallows and butter in a large microwave safe bowl. Microwave for about 90 seconds, or until butter is melted and marshmallows are soft. Stir until well-blended. Stir in vanilla.
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Add cereal. Stir until well coated.
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Stir in fruit, chocolate chips and nuts if desired.
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Spray or butter heart shaped cookie cutter, size of your choice. Using buttered spatula or waxed paper, press mixture evenly and firmly into cookie cutter to form a heart. If desired, push a lollipop stick in bottom.
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To create frosting, place cream cheese in a medium mixing bowl. With a hand mixer, beat cheese and butter until smooth. Slowly add sugar and continue mixing until smooth and creamy. Tint with food coloring if desired.
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Place frosting in a piping bag and decorate hearts as desired. Decorate with sprinkles or chocolate chips. Let frosting on your hearts “harden” by placing them on the countertop for a few hours. Place hearts into treat bag and tie with a ribbon or tag. Crispy Rice Heart Pops can also be arranged in a Valentine’s Day coffee cup or box to create an arrangement. This is a great gift for teachers, parents or anyone special!
Creates about 12-15 hearts, depending on the size of your cookie cutter