Rice Cereal Treat Candy Hearts Recipe By Tasty

Steps:

• Prepare a square glass baking dish with cooking spray.
• Melt marshmallows over medium heat in a nonstick pan. Stir every 30 seconds to avoid burning. (TIP! spray your spatula with nonstick cooking spray to make stirring easier.)
• Once the marshmallows are melted, add in the rice cereal and chocolates. Stir until fully combined.
• Stir until fully combined.
• Scoop the mixture into the sprayed baking dish and flatten with a spatula.
• Cool for 30 minutes, then cut into squares.
• Enjoy!

Steps:

• Melt the butter in a large saucepan over medium heat. Add the marshmallows and stir constantly until smooth and melted. Add the rice cereal and stir until well coated.
• Transfer the mixture to a buttered 8-inch (20 cm) square baking pan and press into an even layer. Set aside to cool, about 1 hour.
• Once the rice cereal treats have cooled, use a heart-shaped cookie cutter to cut out shapes from the treats.
• In a microwave-safe bowl, microwave the dark chocolate in 30-second intervals, stirring between, until melted and smooth.
• Line a baking sheet with wax paper. Dip half of each heart in the melted chocolate, then set on the baking sheet. Immediately, while the chocolate is still is warm, sprinkle the chocolate side with red sanding sugar and Valentine's sprinkles. Let cool until the chocolate hardens completely, 1-2 hours.
• Enjoy!

Steps:

• Preheat oven to 300˚F (150˚C).
• Combine cereal and crushed pretzels in a large bowl.
• In another large bowl, melt marshmallows and butter in the microwave for 1 minute & 30 seconds, stirring half way. (Time may vary depending on your microwave, so, keep an eye on it!)
• Combine cereal, pretzels and melted marshmallows. Mix well.
• Prepare a baking sheet with parchment paper and spray generously with non-stick cooking spray. (You might want to spray your hands too!)
• Remove marshmallow mixture from the bowl and place onto the baking sheet. Spray another piece of parchment paper with non-stick spray and lay the sprayed side on top of the marshmallow mixture.
• Roll out with a rolling pin into a thin layer.
• Remove the top layer of parchment paper and evenly spread caramel over the marshmallow mixture. Pour chocolate chips over the caramel.
• Bake for 2 minutes, or until chocolate chips spread easily across the caramel.
• Carefully & tightly roll it up longways, peeling back the parchment paper as you go. Cover in plastic wrap & chill for 2-3 hours, or until it has firmed up nicely.
• Remove plastic wrap and parchment paper, and cut in 1-inch (2 cm) slices.
• Enjoy!

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to the creamed mixture until mixture resembles coarse crumbs (do not overmix)., Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 12-14 minutes or until golden brown. Immediately sprinkle with marshmallows; bake 2-3 minutes longer or until marshmallows are puffed. Cool on a wire rack., For topping, in a large saucepan, combine the corn syrup, butter and peanut butter chips. Cook and stir over medium heat until chips are melted and mixture is smooth. Remove from the heat; stir in the vanilla, cereal, nuts and M&M's. Spread over crust. Cool before cutting.

Steps:

• Line a 9-inch (22 cm) square pan with 2 sheets of parchment paper and sprinkle the sugar over the bottom of the pan.
• Chop the chocolate candy into small pieces, then transfer to the freezer while you prepare the crispy treat mixture.
• In a large nonstick pot, melt the butter over medium-low heat. Reduce the heat to low, then add the marshmallows and stir until completely melted. Add the vanilla and stir to incorporate.
• Stir in the rice cereal. Remove from heat. Let cool slightly.
• Transfer half of the mixture to the prepared pan and press into an even layer. Add 2 cups (350 g) of the candy in an even layer, then top with the remaining rice cereal mixture and spread in an even layer. Top with the remaining candy.
• Let set at room temperature for 2 hours, or in the refrigerator for 1 hour. Cut into 9 bars, then serve.
• Enjoy!