Description
Delicious heart-shaped Valentine Rice Krispie Treats with M&M’s, perfect for celebrating love.
Ingredients
Scale
- 5 tablespoons (71g) salted butter
- 1 teaspoon (5ml) vanilla extract
- 1/4 teaspoon (1.5g) sea salt
- 6 cups (180g) mini marshmallows
- 6 cups (180g) Rice Krispies cereal (gluten free if needed)
- 10 ounces (283g) Valentine M&M’s
- 1/4 cup (40g) Valentine sprinkles
Instructions
- Step 1: Lightly spray the entire surface of a 9×13 inch baking pan with cooking spray to prevent sticking. Alternatively, line the pan with parchment paper for easier cleanup and removal of treats.
- Step 2: In a large saucepan over low to medium heat, melt 5 tablespoons of salted butter, stirring continuously to ensure even melting without burning.
- Step 3: Add 1 teaspoon of vanilla extract and 1/4 teaspoon of sea salt to the melted butter. Stir thoroughly until well combined, enhancing flavor and balancing sweetness.
- Step 4: Stir in 6 cups of mini marshmallows. Continue stirring over medium heat for approximately 6 to 8 minutes, watching for a smooth, lump-free consistency as the marshmallows fully melt into the butter mixture.
- Step 5: Remove the pan from heat. Gently fold in 6 cups of Rice Krispies cereal, mixing until the cereal is evenly coated. Use a light touch to avoid crushing the cereal, preserving the treats’ texture.
- Step 6: Fold in the 10 ounces of Valentine M&M’s gently, distributing them throughout the mixture. If M&M’s tend to sink, add them about 2 minutes before finishing stirring for more even placement.
- Step 7: Transfer the mixture to the prepared pan. Press it down evenly using your hands or a spatula. Do not press too tightly; allowing a little air will keep the treats lighter and crispier. If the mixture sticks to your hands, wet your hands slightly before pressing. Let the mixture cool completely in the pan.
- Step 8: When cooled and set, use a sturdy metal heart-shaped cookie cutter to cut out individual Valentine’s Day treats.
Notes
- Room Temperature: Store treats in an airtight container at room temperature for up to 2 days, protecting them from moisture and direct sunlight.
- Refrigeration: Keep treats in an airtight container in the refrigerator for up to 5 days. Seal tightly to avoid condensation.
- Freezing: Wrap each treat individually in plastic wrap and place inside a freezer bag. Freeze for up to 2 months. Thaw at room temperature before serving.
- Use unsalted butter to control the salt level; melt it slowly over medium-low heat while stirring for best results.
- When melting marshmallows, continuous stirring for about 6-8 minutes is key for a smooth, lump-free texture.
- If treats feel too dense after cooling, avoid compacting them too much during pressing to maintain a lighter feel.
- To increase chewiness, add an additional 1 cup of mini marshmallows into the mixture just before transferring to the pan.
- Wetting your hands lightly prevents sticking when pressing the mixture into the pan.
Nutrition
- Serving Size: 1 treat
- Calories: 350
- Sugar: 32g
- Sodium: 190mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg