Need a quick and easy sweet treat for Valentine’s day? There is still time to make these gluten free rice crispy treat hearts! They are pretty cute on their own, but become even more fantastic when they are dipped in chocolate. I’m thinking they would be adorable wrapped in cellophane bags and tied with a red or pink ribbon. Everyone loves a homemade (tasty) Valentine!
I used gluten free cereal, but if you don’t need gluten free you can use regular crispy rice cereal. I’ve also included dairy free options too. Mix it up with the sprinkles or maybe try using white chocolate in place of the semi-sweet chocolate. Get creative and let your kids help make these Valentine rice crispy treat hearts!
Be sure to check out Sarah Bakes Gluten Free Treats for more gluten free goodies!
Gluten Free Chocolate-Dipped Rice Crispy Treat Hearts
makes about 18 hearts
- 3 tablespoons butter or Earth Balance dairy free butter
- 40 regular marshmallows or 4 cups miniature marshmallows
- 1 teaspoon pure vanilla extract
- 6 cups gluten free crispy rice cereal
- 1 1/2 cups semi-sweet chocolate chips
- Valentine sprinkles (a must!)
Prepare 11×17-inch or 2 8×8-inch square baking dishes by lining with parchment paper or spraying with nonstick cooking spray. Set aside. In large saucepan, melt butter and marshmallows over medium-low heat. When melted and smooth, remove from heat and add vanilla. Stir in crispy rice cereal and mix until evenly coated. Press mixture into prepared pans. Let cool until set, about an hour.
Remove rice crispy treats from pan. Place on cutting board. Press heart-shaped cookie cutter into crispy treats. Place onto cookie sheet, lined with parchment paper. In microwave-safe bowl, melt chocolate chips in 30-second intervals on low until almost melted. Continue to stir until completely melted. Dip one side of rice crispy treat heart into melted chocolate and sprinkle with Valentine sprinkles. Place on lined cookie sheet and place in refrigerator for 15 minutes, until chocolate is set. Remove and store in air-tight container.
- 3 tablespoons butter or Earth Balance dairy free butter
- 40 regular marshmallows or 4 cups miniature marshmallows
- 1 teaspoon pure vanilla extract
- 6 cups gluten free crispy rice cereal
- 1½ cups semi-sweet chocolate chips
- Valentine sprinkles (a must!)
- Prepare 11x17-inch or 2 8x8-inch square baking dishes by lining with parchment paper or spraying with nonstick cooking spray. Set aside.
- In large saucepan, melt butter and marshmallows over medium-low heat. When melted and smooth, remove from heat and add vanilla. Stir in crispy rice cereal and mix until evenly coated. Press mixture into prepared pans. Let cool until set, about an hour.
- Remove rice crispy treats from pan. Place on cutting board. Press heart-shaped cookie cutter into crispy treats. Place onto cookie sheet, lined with parchment paper.
- In microwave-safe bowl, melt chocolate chips in 30-second intervals on low until almost melted. Continue to stir until completely melted.
- Dip one side of rice crispy treat heart into melted chocolate and sprinkle with Valentine sprinkles. Place on lined cookie sheet and place in refrigerator for 15 minutes, until chocolate is set. Remove and store in air-tight container.
