These chocolate hearts are a favorite confection for both kids and adults. They are very quick and easy to make. You can use either milk or dark chocolate. Simply melt the chocolate and then gently stir in the cereal. The mixture is then spread into a 8 inch (20 cm) pan and refrigerated until set. You can then cut into squares, hearts, or any other shape.

Hearts are great for Valentine's Day, egg-shaped cookie cutters can be used for Easter or even pumpkins for Halloween. A fun idea is to make two separate batches of these treats, one using milk chocolate, the other dark 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.

Chocolate Hearts: Butter, or spray with a non stick vegetable spray, an 8 inch (20 cm) square baking pan.

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. Immediately pour the mixture into your prepared pan and lightly pat until even. Place in the refrigerator until set. Cut into squares, hearts, or other shapes. Can be stored in the refrigerator for several days.

Makes 1 - 8 inch (20 cm) pan.

Rice Krispies Treats, Rice Krispies and Kellogg's are trademarks of Kellogg's NA Co.

Chocolate Hearts Recipe:

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

3 cups (90 grams) Rice Krispies^® cereal

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