Crispy rice and marshmallow cut-out ‘cookies’…usecookie cutters for any occasion with this quick and easy recipe.
Recipe: Crispy ChocolateHeart Cookies
1 cup semisweet chocolate pieces 1/4 cup light-colored corn syrup 2 tablespoons butter or margarine 3 cups crisp rice cereal Frosting (optional) 1/2 teaspoon butter or margarine
Line a cookie sheet with waxed paper.Grease the waxed paper with the 1/2 teaspoon butter or margarine.Set aside.
Put the chocolate pieces, corn syrup,and the 2 tablespoons butter or margarine in a heavy medium saucepan.Put pan on burner. Turn burner to low heat. Cook until chocolateand butter are melted, stirring all the time with a wooden spoon.
Turn off burner. Remove pan from burner.Or, put chocolate pieces, corn syrup, and butter or margarinein a 1 1/2-quart microwave-safe casserole. Microwave, uncovered,on 100 percent power (high) for 1 minute or until chocolate andbutter are melted, stirring once.
Add the rice cereal to the melted chocolatemixture. Stir with a wooden spoon until the cereal is evenlycoated with chocolate.
Turn the chocolate-coated cereal out ontothe prepared cookie sheet. Pat it into a 12×6-inch rectangle.Chill about 20 minutes or until slightly firm.
Cut cereal mixture into heart shapes witha heart-shaped cookie cutter.
Decorate with frosting, if you like. Chilluntil firm; wrap each heart in plastic wrap. Chill until servingtime.
Makes 8 or 9 (3-inch) hearts.
Make-Ahead Tip: Prepare as directed andchill up to 2 days.
Nutritional facts per serving: calories:193, total fat: 9g, saturated fat: 2g, cholesterol: 8mg, sodium:147mg, carbohydrate: 31g, fiber: 0g, protein: 2g