Page loading ... Please wait.
Baking & Dessert Recipes & Pictures

home recipe index new recipes cake recipes cookie recipes muffin recipes scone recipes pies & tarts
breakfast & brunch bars & squares biscotti recipes shortbread recipes comfort foods healthy baking
about us
thanksgiving baking
substitutions
ingredients
glossary
conversions
christmas baking
christmas cookies
christmas candy
english tea party
quick breads
chocolate recipes
pumpkin recipes
apple recipes
cranberry recipes
blueberry recipes
lemon recipes
strawberry recipes
trifle recipes
ice cream recipes
pudding recipes
easter baking
valentine's baking
halloween baking
baking history
bibliography

Chocolate Heart Recipe

Printer Friendly Page

Chocolate Hearts Recipe

This chocolate heart is a favorite confection with both kids and adults. It can be made with your favorite milk, dark, or white chocolate and Rice Krispies Cereal. Simply melt the chocolate and then gently stir in the cereal. You can spread the mixture into a heart shaped pan, as I have done here, or else press the mixture into individual molds.

You could use egg-shaped cookie cutters for Easter or even pumpkins for Halloween. A fun idea is to make separate batches of these treats using all three types of chocolate so your guests can choose their favorite. Just make sure you use a chocolate you enjoy eating out of hand as this is really like a giant chocolate bar.
 

Place the chocolate in a double boiler or in a heatproof bowl set over a saucepan of simmering water. Stir until melted then remove from heat.

Gently stir in the Rice Krispies cereal until evenly coated. Add more cereal if needed. Place the chocolate mixture into a 8 or 9 inch (20 or 23 cm) heart shaped pan that has been buttered and lined with parchment paper. Cover and refrigerate for about 30 minutes or until firm.

Note: Can also press the mixture into a 8 or 9 inch (20 or 23 cm) square baking pan that has been buttered and lined with parchment paper. Cover and refrigerate for about 30 minutes or until firm, and then cut into desired shapes with a cookie cutter.

Makes 1 - 8 or 9 inch (20 or 23 cm) heart shaped cake.

Recipe:

10 ounces (280 grams) semisweet chocolate, milk or white chocolate, cut into small pieces

3 cups (90 grams) Rice Krispies

 
   

Bookmark and Share

Join Our New & Featured Recipes Email List

New Recipes

 
   
 

 
 

Top 40 Recipes of the Last Year*

*Top 40 Recipes based on actual site traffic from October 1, 2008  to September 30, 2009.

  

Contact Us   Privacy Policy Follow Joyofbaking On Twitter

Arabic Mandarin Dutch French German Hindi Indonesian Italian Japanese Korean Norwegian Portuguese Russian Spanish Greek Swedish Finnish

Use of materials on Joyofbaking.com is entirely at the risk of the user and Joyofbaking.com, Stephanie Jaworski or Rick Jaworski will not be responsible for any damages directly or indirectly resulting from the use.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2009 Stephanie & Rick Jaworski