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Heart-shaped Rice Krispy Pop at www.chefkimihou.com

Heart-shaped Rice Krispy Pops

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Course Dessert, holiday, kids in the kitchen

Equipment

  • Heart shape mold
  • Ice Cream Molds,
  • Parchment Paper
  • Popsicle sticks
  • Silicon Melting pots for chocolate, optional

Ingredients
  

  • 3 tbsp unsalted butter
  • 10 oz mini marshmallows
  • 6 cups rice cereal
  • 1 drop Pink gel food coloring
  • 12 oz Red candy melts
  • Sprinkles
  • Nonstick spray

Instructions
 

  • First, melt your candy melts at 30-second intervals until fully melted.
  • Pour chocolate into heart-shaped cavities making sure to get it completely up the sides.
  • Place in freezer for 10-15 min until set
  • While that's freezing make your rice cereal filling.
  • In a large microwave-safe bowl, add butter and marshmallows, heat on HIGH to 2.5-3 mins until melted.
  • Remove and stir until smooth. Add in 1-2 drops pink gel food coloring.
  • Stir well, then add in rice cereal and sprinkles. Stir to fully incorporate.
  • Remove from freezer and carefully add cereal mix to the molds, do not press too hard or the chocolate may crack.
  • Cover the back with more chocolate.
  • Place back in the freezer for 7-9 mins
  • Carefully peel molds and remove the cake pops.
  • Place on parchment paper.
  • Melt the red candy melts in a piping bag on 30-sec increments.
  • Once melted let rest for 1-2 mins then cut a small hole in the tip of the piping bag and create zigzag, circles or lined patterns.
  • Immediately add sprinkles.
  • Let rest for 10-15 mins before serving.
  • To make the non-chocolate hearts:
  • Make the pink rice cereal mix as stated above. Pour into a pan lined with parchment (sprayed with non stick)
  • Let rest 10 mins, then remove from the pan (but still on parchment)
  • Use a 3 inch heart-shaped cookie cutter to cut out the shapes.
  • Drizzle melted chocolate over the top and top with sprinkles.
  • Let set completely for 15-20 mins before bagging.

Notes

Using silicon pots helps control waste and spillage. You can leave the chocolate inside until it's cool then peel it out and save to use again if bagging these are treats let rest 30 before placing them in a bag to avoid smudging.
Can be stored at room temperature 3-4 days. 
Spray your hands with non stick spray before pressing into molds or tray
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