These heart-shaped peanut butter crispy hearts are first dipped in pink-tinted white chocolate and then dark chocolate. They are finished with a chocolate-peanut butter drizzle and a lollipop stick.
Make it Your Way
These heart-shaped peanut butter lollipop treats are fun to make for Valentine’s Day or any time. They are made with crispy rice cereal, cut with a cookie cutter, and then dipped in pink-tinted white and dark chocolate. You can use other colors or none for a black-and-white look. You can also cut these crispy treats into star shapes for a patriotic theme or animal shapes such as bunnies or chicks for Easter. The list goes on and on because these treats are so versatile and fun.
I used peanut butter in these crispy rice treats. If you can’t eat peanut butter, just leave it out of the recipe. I also have a recipe for Oreo Crispy Rice Bars and Nutella Crispies Bars which can be made into these heart lollipops if you choose.
Melting the Marshmallows for Peanut Butter Crispy Hearts
Sometimes the finished crispy rice bars will turn out hard instead of chewy. Usually, this happens because the cooking temperature gets too hot when the marshmallows are melted.
When the marshmallows start melting, turn off the heat to prevent overheating.
The mixture will continue melting with the stove heat off. Stir until it has a smooth appearance. Then add a pinch of salt to balance the sweetness of these bars. Add the vanilla and stir until well mixed.
Use Waxed Paper to Flatten Peanut Butter Crispy Hearts
After placing the mixed peanut butter mixture into a prepared dish, place a sheet of waxed or parchment paper onto the sticky mixture. Use a spoon or your hand to flatten the mixture. The waxed paper will prevent the marshmallow mixture from sticking to the spoon or your hand, making it easy to spread and flatten.
Use a Heart Cookie Cutter
Use a three-inch heart cookie cutter to cut out hearts, starting at about 1/2 inch from the side of the pan. Usually, the side (or edge) has an uneven surface because it is hard to level there. Cut the hearts close as possible to get the most out of the pan. If you work with the cereal mixture while it is still warm, you can re-form it to cut out more hearts. Or you can eat any leftover pieces!
Coating the Peanut Butter Crispy Hearts in Chocolate
The thinner the chocolate, the easier it is to coat the hearts. You can thin chocolate with vegetable oil after it is melted. Start with a teaspoon of oil, stir, and then add any additional oil if needed to make it thin enough to work with. The recipe amounts for the chocolate might vary depending on how much you use when coating the hearts.
Storage
These crispy rice bars will stay fresh for about 3 days. Place them into an airtight container or into a plastic zipper bag. Enjoy!
Other Rice Krispies Snack Recipes
If you like these Rice Krispies treats, then you might enjoy these recipes too:
- Crispy Rice Shamrocks
- Oreo Crispy Rice Bars
- Chocolate Crispy Cereal Treats
- Nutella Crispies Bars
- Chocolate Pecan Caramels
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Passive Time | 15 minutes |
| Servings |
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- 1/2 cup salted butter
- 10 ounces miniature marshmallows
- 1/2 teaspoon vanilla
- Pinch of salt
- 1/2 cup peanut butter
- 5 cups crispy rice cereal
- Extra butter
- 9 x 13-inch pan
- 1 3-inch heart cookie cutter
- 1 cup white chocolate chips
- 2-3 drops Pink gel food coloring
- 1 1/4 cups semi-sweet chocolate chips
- 1/4 cup peanut butter chips
- 1 sandwich-size reclosable bag
- lollipop sticks (optional)
- waxed or parchment paper
Ingredients
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- Use the extra butter to coat the bottom and sides of the 9 x 13-inch pan. Set aside.
- In a large pot, melt the butter on low. Before the butter is completely melted, add the marshmallows. Stir until the marshmallows are melting. Turn off the heat. Continue to stir until the marshmallows are completely melted. Add the vanilla and salt and stir.
- Add the peanut butter and stir until thoroughly mixed. Add the cereal and stir until it is coated with the peanut butter mixture.
- Place the mixture into the buttered pan. Place a sheet of waxed or parchment paper over the cereal mixture and press until it is evenly spread out in the pan. Use the cookie cutter to cut hearts. Press together any leftover mixture and repeat cutting hearts until all of it is used.
- Place the white chocolate chips into a microwave-safe bowl. Add 1 or 2 drops of pink food coloring. Melt the chocolate for 30 seconds on high. Stir. Heat for 15-more seconds. Stir. Continue heating in 15-second intervals, stirring between each interval, until the chocolate melts. It is best to stop heating before the chocolate is completely melted and stir until it melts.
- Dip the hearts into the melted chocolate, coating only one side. Place the hearts on wax paper and refrigerate them for 5-10 minutes to let them set.
- Place the semi-sweet chocolate chips into a microwave-safe bowl. Melt the chocolate for 30 seconds on high. Stir. Heat for 15 more seconds. Stir. Continue heating in 15-second intervals, stirring between each interval, until the chocolate melts.
- Dip the hearts into the melted chocolate, coating the other side. Place the dipped hearts into the refrigerator for 5-10 minutes to set.
- Place the semi-sweet chocolate chips and peanut butter chips into a microwave-safe bowl. Melt for 30 seconds on high. Stir. Heat for 15-more seconds. Stir. Continue heating in 15-second intervals, stirring after each interval until the mixture is melted.
- Place the chocolate-peanut butter mixture into a plastic zipper bag. Snip off a small corner of the bag to make a piping hole. Squeeze the bag and move your hand back and forth over a heart to make stripes. Chill for 5 minutes to set.
- Place lollipop sticks into the bottom of the hearts.
Troubleshooting
If your finished bars are too hard, the heat was too high when melting the butter and marshmallows. Be sure to use low heat and remove the butter-marshmallow mixture from the heat before all the marshmallows are melted.
Substitutions
You may substitute large marshmallows for miniature marshmallows. Use the same amount of ounces listed in the recipe.
Thin the Chocolate for Easy Dipping
When melting chocolate for dipping the hearts, add vegetable oil to thin the chocolate if it is too thick. Start with 1 teaspoon and add more as necessary. It is easier to coat them when the chocolate is thinner.