Heart-Shaped Rice Krispie Treats

As Valentine’s Day approaches, what better way to spread love than with these deliciously soft and gooey heart-shaped rice krispie treats?

Whether it’s for your sweetheart, friends, or family, these cute pink treats are the perfect way to share love and sweetness this festive season.

Being nut-free, these strawberry rice krispie treats are an ideal homemade snack or dessert for kids to take for school parties!

Ingredient details

You’ll only need five ingredients to make the irresistible, ultra gooey jellojoy’s rice krispie treats for Valentine’s day!

Gathered ingredients for Valentine's day rice krispies cut-out treats.
  • Marshmallows, one 10-ounce bag
  • Unsalted butter, 6 tablespoons – plus a pinch of salt (or salted butter)
  • Strawberry jello, 1 small box
  • Rice krispies or any crispy rice cereal, 5 cups
  • Valentine’s day themed sprinkles

Marshmallows: You can use any size marshmallows. Pink marshmallows will make more colorful treats, but plain white marshmallows also work – the coloring in the strawberry jello is enough to give the treats a lighter pink, rose-like color.

For a deeper pink color in your crispy rice treats, either double the jello powder (also adds sweetness!) or add a few drops of pink food coloring to the melted marshmallows and butter mix before adding the remaining ingredients.

Jello flavors: I chose strawberry jello because of the pretty pink color.

The strawberry jello mixed with marshmallows made these crispy treats ridiculously delicious, the taste reminds me of pink fruity bubble gum!

To keep the romantic Valentine’s mood, you can pick your favorite pink or red colored jello flavor, like raspberry, cherry or watermelon.

Reduced-sugar recipe: To make low sugar rice krispie treats, substitute regular marshmallows for sugar-free marshmallows and the box of strawberry jello for one of zero-sugar strawberry jello.

Heart shaped homemade pink rice krispies treats.

How to make

Before you begin, line a 9×13-inch baking dish with parchment paper or aluminum foil, leaving about one inch overhang to use as handles for removing the rice krispies treats later on. Let the fun begin!

Melting butter and marshmallows mixing over low heat

1. Add butter and marshmallows to a pan and melt them together over low heat while mixing. Remove from the stove while there are still unmelted pieces of marshmallow.

Adding strawberry jello and salt and mixing.

2. Continue mixing until the marshmallows are fully melted. Add a pinch of salt and the strawberry jello powder and mix until it’s dissolved.

Adding rice krispies cereal and stirring until fully coated.

3. Add the rice krispies cereal and mix until it is coated evenly in the melted marshmallow mixture. It may look like a lot of cereal, but keep mixing, it’s gonna work!

Gently spreading mixture on lined pan.

4. Immediately transfer into the prepared pan. Using a silicone spatula (it doesn’t stick), spread the rice krispie and marshmallow mix gently, without pressing down.

Adding Valentine's day themed sprinkles.

5. Sprinkle the Valentine’s sprinkles while the treats are still warm, so they will stick. Wait until they cool down (about 15 minutes).

Cutting rice krispies treats with heart-shaped cookie cutter.

6. Remove the treats from the pan, pulling by the corners of the foil or paper. Use an oiled heart-shaped cookie cutter to cut out the hearts.

Expert tips and FAQ

How to make rice krispie treats soft and gooey

  1. Use fresh marshmallows that are soft, not stale and rubbery marshmallows from an old bag.
  2. Melt the marshmallows slowly, cooking at low heat and removing from stove before they are completely melted (see below why).
  3. Do not pack down the mixture into the pan. Just gently spread and level the top. You don’t want to compress the rice krispies treats or they will get hard.

To expand on the second tip:

If the sugar in the marshmallows gets hot enough while melting to reach firm ball stage, it will make the rice crispy treats hard to bite into and dry.

To keep them soft and pull-apart-able, you must ensure that the sugar in the marshmallows does not progress beyond the soft ball stage.

Here’s how to do this:

  • Melt the butter and marshmallows together over low heat, always mixing with a silicone spatula.
  • Remove from the heat before the marshmallows are completely melted, and continue mixing until the residual heat finishes melting them slowly.
Homemade Valentine's day rice krispies treats with red and pink heart sprinkles.

Get prettier shaped treats

To get smoother and prettier edges on your rice krispie hearts, you can use a different shaping method.

Instead of pouring the warm marshmallow and rice krispies mixture into the pan to cool before cutting, you’ll spoon portions of the mixture directly into the heart cookie cutter to shape the treats.

It’s more time-consuming, but the results are well worth it. You can see how to shape the rice krispies treats using the cookie cutter as a mold in more detail on my Shamrock Rice Krispie Treats recipe.

Marshmallow conversion

One 10-ounce bag of marshmallows (any size) = About 40 regular marshmallows or 5 1/2 cups of mini marshmallows.

You can use either regular or mini marshmallows to make crispy rice treats, the size doesn’t matter. The only difference is that the mini marshmallows melt faster in the pan.

Making it ahead and storage

You can prepare these cute treats 1 or 2 days in advance for a Valentine’s day school party or for gifting. They can grow stale over time, so I do not recommend making them earlier than that.

Store the rice krispie treats in an air tight container at room temperature for up to three days. They do not need to be refrigerated. In fact, they keep longer crispy if they are out of the fridge.


Heart shaped homemade pink rice krispies treats.
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5 from 4 votes

Valentine Rice Krispie Treats

These gooey & chewy cut-out heart rice krispie treats make an easy and delicious homemade gift to show love on Valentine's Day!
Prep Time10 minutes
Cook Time5 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 183kcal
Author: Pris Frank

Ingredients

Instructions

  • Line a 9×13-inch baking dish with parchment paper or aluminum foil, leaving about one inch overhang to use as handles for removing the rice krispies treats later on.
  • Add butter and marshmallows to a pan and melt them together over low heat while mixing. Remove from the stove while there are still unmelted pieces of marshmallow. Continue mixing until the marshmallows are fully melted.
  • Add salt and the strawberry jello powder and mix until it’s dissolved.
  • Add the crispy rice cereal and mix until it is coated evenly in the melted marshmallow mix.
  • Immediately transfer into the prepared pan. Using a silicone spatula, spread the rice krispies and marshmallow mix very gently, without pressing down. This way the treats will remain soft.
  • Sprinkle the Valentine’s sprinkles while the treats are still warm, so they will stick. Wait until they cool (about 15 minutes).
  • Remove the treats from the pan, pulling by the corners of the foil or paper. Use an oiled heart-shaped cookie cutter to cut out the hearts.

Notes

If using salted butter, you may leave out the salt.
Marshmallow conversion: One 10-ounce bag of marshmallows (any size) = About 40 regular marshmallows or 5 1/2 cups of mini marshmallows.
Reduced-sugar: To make low sugar rice krispie treats, substitute regular marshmallows for sugar-free marshmallows and the box of strawberry jello  for one of zero-sugar strawberry jello.
Tips to make soft and gooey RKT: 
  • Use fresh marshmallows that are soft, not stale and rubbery marshmallows from an old bag
  • Melt the marshmallows slowly, cooking at low heat and remove from stove before they are completely melted.
  • DO NOT PACK DOWN the mixture into the pan. Just gently spread and level the top. You don’t want to compress the rice krispies treats or they will get hard.
Large batch: If you’d like to double or triple the recipe to make enough to give away, use one 9×13-inch pan for each batch. Otherwise, the treats will be too thick or tall to cut with a cookie cutter.

Nutrition

Serving: 1 | Calories: 183kcal | Carbohydrates: 33g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 56mg | Potassium: 13mg | Fiber: 0.1g | Sugar: 20g | Vitamin A: 177IU | Calcium: 3mg | Iron: 0.3mg

Copyright Pris Frank for jellojoy. Please DO NOT SCREENSHOT OR COPY/PASTE my recipes to social media or websites. By sharing a link to this recipe instead you’ll be helping support us and keep the recipes coming! Try the easy sharing buttons below ❤️ Thank you

5 from 4 votes (4 ratings without comment)

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