Classic Homemade Rice Krispies Treats Get a Valentine’s Day Makeover

These treats are a Valentine's Day must! (Joe Lingeman/TNS)

While classic homemade Rice Krispies treats, with their simple ingredient list and irresistibly gooey texture, are perfectly suitable for any occasion, they’re also incredibly easy to customize. We’ve stirred in Oreos, given them a tropical vibe, and today, I’m giving them a Valentine’s Day makeover—complete with red velvet flavor and a drizzle of white chocolate.

Unlike most red velvet-flavored treats, you don’t have to buy cake mix to flavor these—and because you’ll shape the treats while they’re still pliable, there’s zero waste. Here’s how to make the best Rice Krispies treats for Valentine’s Day.

3 Tips for Making Red Velvet Rice Krispies Treats

1. Opt for natural cocoa powder. Natural, or regular, cocoa powder is lighter in color than Dutch cocoa, which is why it’s best for these treats. If your cocoa is too dark, the treats will be more brown than red.

2. Lightly grease your hands before shaping. To prevent the warm marshmallow-cereal mixture from sticking to your hands, lightly butter your hands before shaping.

3. Use a zip-top bag for drizzling. After melting the chocolate, transfer it to a zip-top bag and squeeze it into one corner. Cut the corner off the bag, then drizzle the chocolate over treats. Alternatively, you can use a spoon to drizzle for a slightly messier finish.

Red Velvet Rice Krispies Treats

Serves 12

Ingredients

• 6 tablespoons unsalted butter, plus more for shaping as needed
• 3 tablespoons unsweetened cocoa powder
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 4 cups mini marshmallows, divided
• 3 drops red food coloring
• 6 cups crispy rice cereal, such as Rice Krispies
• 1/2 cup white chocolate chips

Directions

1. Melt 6 tablespoons unsalted butter in a large saucepan or pot over low heat, gently stirring with a rubber spatula so all the butter melts evenly. Stir in 3 tablespoons cocoa powder, 1/2 teaspoon vanilla extract, and 1/4 teaspoon kosher salt.

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2. Working quickly, add 2 cups of the mini marshmallows and stir until melted. Add the remaining 2 cups marshmallows and stir until melted. Remove from the heat. Stir in 3 drops red food coloring.

3. Add 6 cups rice cereal and gently fold it in until the cereal is completely coated with the marshmallow mixture. Let the mixture cool for 5 minutes. Scoop out 1/2 cup-portions of the mixture and use your hands to shape into hearts (lightly buttered hands will help with this). Place on a baking sheet.

4. Place 1/2 cup white chocolate chips in a small microwave-safe bowl. Microwave on HIGH in 30-second bursts, stirring between bursts, until melted, about 1 1/2 minutes total. Drizzle the melted chocolate over the Rice Krispies hearts. Let sit until the chocolate is set.

Recipe notes: Leftovers can be stored in an airtight container at room temperature for up to four days.

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