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Crispy Chocolate Heart Cookies recipe

Crispy ChocolateHeart Cookies recipe

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

    Recipe provided by Better Homes and Gardens- a member of the Home and Family Network for the bestof cooking, gardening, decorating and more. © 2003 MeredithCorporation. All rights Reserved.

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