Thursday, January 23, 2014

Heart Shaped Rice Crispies

If you haven't read the latest issue of Katha Magazine, then check it out here. I wrote about how to make heart shaped rice crispy treats. You can try making them for Valentine's Day!

Makes: 6 hearts (about 4” big)

4 cups marshmallow
6 cups rice puffs cereal
2 tbsp butter
1/2 cup chocolate melts

First, you need to place parchment paper on a 12” square pan. Make sure that the sides of the sauce pan is also covered with parchment paper. Set this aside while you start heating the marshmallows.

In a large saucepan, melt butter and marshmallow. Keep stirring until marshmallow is fully melted. Pour in rice puffs cereal and remove the sauce pan from heat. Mix thoroughly, covering all rice puffs with marshmallow. Transfer the rice puffs onto the square pan and even it out using a spatula. I was able to fill up two square pans with this much rice puffs.

Cut your rice puffs with a knife or you can use a heart shaped cookie cutter (mine is about 4 inches big). You don’t have to throw away the excess rice puffs! Just collect the excess, mould them into one big lump and flatten it with your spatula. 

Melt the chocolates with a double boiler. Do not let steam touch the chocolate or else it will seize and you won’t be able to work with it anymore. Use a spoon to scoop the chocolate and drizzle it on the rice puffs in different directions. You can drizzle dark chocolate and white chocolate and you can even sprinkle crushed nuts on your rice puffs. Let the chocolate cool at room temperature for about 15 minutes.

Serve it with love! If it’s more convenient for you, you may cut your rice puffs after drizzling with chocolate. I just prefer that the chocolate drizzles reach the sides of the hearts.

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