Crispy Chocolate Hearts
Happy Healthy Holidays!
You may not want to wait until February 14 to share these sensational no-bake Crispy Chocolate Hearts!
1 cup semisweet chocolate pieces
1/4 cup light corn syrup
2 tablespoons butter or margarine
3 cups crisp rice cereal
1/2 teaspoon butter or margarine
Line a cookie sheet with waxed paper. Grease the waxed paper with the 1/2 teaspoon butter or margarine. Set aside.
Put the chocolate pieces, corn syrup, and the 2-tablespoons butter or margarine in a heavy medium saucepan. Put pan on burner. Turn burner to low heat. Cook until chocolate and butter are melted, stirring all the time with a wooden spoon. Turn off burner. Remove pan from burner. Or, put chocolate pieces, corn syrup, and butter or margarine in a 1-1/2-quart microwave-safe casserole. Microwave, uncovered, on 100 percent power (high) for one minute or until chocolate and butter are melted, stirring once.
Add the rice cereal to the melted chocolate mixture. Stir with a wooden spoon until the cereal is evenly coated with chocolate.
Turn the chocolate-coated cereal out onto the prepared cookie sheet. Pat it into a 12x6-inch rectangle. Chill about 20 minutes or until slightly firm. Cut out heart-shapes with heart-shaped cookie cutter.
Prepare as directed and chill up to two days.
Yield: 4 servings