Ingredients:

  • 6 cups toasted rice cereal
  • 10 oz mini marshmallows
  • 4 tbsp unsalted butter
  • 1 tsp vanilla extract
  • 1 pinch sea salt
  • 12 oz semi-sweet chocolate
  • 1 tsp coconut oil
  • 0.5 cup pink sprinkles

Instructions:

  1. Prep the pan. Line your baking dish with parchment paper and lightly grease it with a tiny bit of butter.
  2. Melt the base. In a large pot over low heat, melt 4 tbsp unsalted butter until it begins to sizzle.
  3. Incorporate marshmallows. Add 10 oz mini marshmallows and stir constantly until completely melted and smooth. Note: Don't let them brown!
  4. Flavor the mix. Remove from heat and immediately stir in 1 tsp vanilla extract and a pinch of sea salt.
  5. Fold the cereal. Gently fold in 6 cups toasted rice cereal until every piece is glistening.
  6. Press and set. Transfer to the pan and press down very gently with buttered fingers. Note: Too much pressure equals hard treats.
  7. Cut the shapes. Once cooled (about 15 mins), use your heart cutter to stamp out 12 servings.
  8. Prepare the dip. Microwave 12 oz semi sweet chocolate and 1 tsp coconut oil in 30 second pulses until silky and liquid.
  9. Dip and decorate. Submerge half of each heart into the chocolate, then immediately top with pink sprinkles.
  10. Final set. Place on parchment until the chocolate is firm and matte.