Valentine’s Rice Krispie Treats are soft, chewy and perfect for the holiday. With a drizzle of white chocolate and festive sprinkles, this easy treat is fun for kids or that special person!
Valentine’s Rice Krispie Treats
Whether you celebrate Valentine’s Day or not, it’s kind of hard to ignore the explosion of red and pink everything when February rolls around.
And Valentine’s Day desserts are no exception! While I will admit that the hubster and I don’t really celebrate (unless you count our 10+ year tradition of a heart-shaped pizza), I do love the pretty treats this time of year.
Just incase you’re like me, I thought you would love these rice krispie treats! Much like this version that I shared last year, these marshmallow treats are soft, gooey, and chewy. Plus, they’re shaped into hearts and are drizzled with strawberry white chocolate and sprinkles.
How delicious does that sound?
Ingredients in Valentine’s Day Rice Krispie Treats:
- Rice Krispies cereal
- Miniature marshmallows
- Unsalted butter
- Vanilla almond bark
- Strawberry extract
- Red food coloring
- Sprinkles
How to Make Valentine’s Rice Krispie Treats:
- Line a large sheet pan with parchment paper. Leave a bit of overhang to help remove the treats. Set aside.
- In a large saucepan, melt the butter over medium-low heat.
- Add the mini marshmallows and heat, stirring often, until melted and smooth. Remove from heat and stir in the cereal.
- Gently press the Krispie treats into prepared pan. Allow to set for 30 minutes.
- After the Krispie treats have cooled and set, remove them from the pan. Use a small heart-shaped cookie cutter to cut out shapes. Set aside.
- Add the almond bark to a microwave safe bowl. Microwave in 15 second increments, stirring between each, until melted and smooth. Stir in strawberry extract and food coloring.
- Add the melted almond bark into a pastry decorating bag and drizzle over the rice krispie hearts. Top with sprinkles.
How to Store These Cereal Bars:
Store this no bake dessert in an airtight container at room temperature for up to four days.
Can I use candy melts instead of almond bark?
Yes! Candy melts work well in this recipe. You can skip the strawberry extract and use flavored melts if you like.
Can I use white chocolate chips instead of almond bark?
White chocolate chips would be fine although you may want to add a bit of shortening or coconut oil to the chips to help them melt more smoothly.
Are Rice Krispies gluten-free?
Kellogg’s brand Rice Krispies are NOT gluten-free. This cereal contains malt flavor, which is derived from barley which contains gluten. Some gluten-free brands you can try are Nature’s Path, Back to Nature, Barbaras, and One Degree.
What size cookie cutter did you use?
I used a 2-inch heart shaped cookie cutter. Feel free to use any size and shape you desire, just be aware you will not get the same amount of bars as I did.
Can I use regular sized marshmallows?
Absolutely! I find that the mini marshmallows melt quicker, but regular sized marshmallows work as well.
Tips for Making the Best Rice Krispie Treats:
- Make sure to press the treats fairly thin when putting them on the pan. It’s much easier to cut with the cookie cutter if they are a little thinner than the height of the cutter you’re using. Alternatively, you can tear off pieces and press into the cookie cutter to get your desired shape.
- If you cut out the shapes, you will have extra treats left around the cut-outs. I pressed mine into the cookie cutter to make more hearts. You can do this as well or just eat the excess.
- When you are cutting out the treats, you may want to lightly coat your hands with cooking spray since the marshmallow makes these treats sticky!
Looking for More Valentine’s Desserts? I’ve Got You Covered!
- Red Velvet Scones
- Mini Strawberry Heart Pies
- Strawberry White Chocolate Pound Cake Trifles
- Red Velvet Skillet Cookie
- Strawberry Cheesecake Mousse
- Baked Red Velvet Donuts
Valentine's Rice Krispie Treats
Equipment
Ingredients
- 6 tablespoons unsalted butter
- 1 bag (16 ounces) miniature marshmallows
- 7 cups Rice Krispies cereal
- 5 ounces vanilla almond bark roughly chopped
- 2 teaspoons strawberry extract
- 3-4 drops red food coloring
- Valentine's Day themed sprinkles
Instructions
- Line a large sheet pan with parchment paper. Leave a bit of overhang to help remove the treats. Set aside.
- In a large saucepan, melt the butter over medium-low heat.
- Add the mini marshmallows and heat, stirring often, until melted and smooth. Remove from heat and stir in the cereal.
- Gently press the Krispie treats into prepared pan. Allow to set for 30 minutes.
- After the Krispie treats have cooled and set, remove them from the pan. Use a small heart-shaped cookie cutter to cut out shapes. Set aside.
- Add the almond bark to a microwave safe bowl. Microwave in 15 second increments, stirring between each, until melted and smooth. Stir in strawberry extract and food coloring.
- Add the melted almond bark into a pastry decorating bag and drizzle over the rice krispie hearts. Top with sprinkles. Serve immediately or store in an airtight container at room temperature.
Notes
- Rice Krispie Treats will keep in an airtight container at room temperature for up to four days.
- See my tips and tricks for making these treats above the recipe box.
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