These chocolatey no-bake cereal treats shaped into hearts boast both textural contrast and visual appeal for a crowd-pleasing Valentine’s Day sweet that’s fast and easy.
BAKE MODE:
Prevent your screen from going dark while you bake.
Line 15 x 10-inch (38 x 25 cm) baking sheet with parchment paper. Grease and set aside.
Melt butter in large saucepan set over low heat. Add marshmallows. Stir for 3 to 5 minutes or until completely melted. Stir in vanilla.
Remove from heat and immediately stir in cereal until coated. Let cool for 5 minutes. Fold in HERSHEY’S CHIPITS Milk Chocolate Chips and HERSHEY’S CHIPITS Dark chocolate chips until distributed evenly.
Use your favourite HERSHEY'S CHIPITS chips or use a medley of chips as desired.
Scrape into prepared pan. Spread evenly using wet hands or buttered spatula. Let cool completely.
Invert rice cereal treats onto cutting board and peel off parchment paper. Cut out 12 hearts using 3-inch (7.5 cm) heart-shaped cookie cutter. Reserve remaining cereal treats for another use.
Add HERSHEY’S CHIPITS White Creme Chips to small heatproof bowl fitted over saucepan of barely simmering water. Stir until melted and smooth. (Alternatively, melt in microwave-safe bowl in microwave on MEDIUM heat, stirring every 30 seconds, for 2 to 3 minutes.)
Dip half of each heart in melted HERSHEY’S CHIPITS white creme chips, letting excess drip back into bowl. Transfer to parchment paper–lined baking sheet. Sprinkle with Valentine’s sprinkles. Let stand until HERSHEY’S CHIPITS white creme is set.
Use for a variety of occasions by using different shaped cookie cutters and seasonal sprinkles.