Jumbo rice crisp heart, anyone? 😍 I made this quick dessert for my Valentines using my Almond Butter Rice Crisp Treats recipe as the base. (I put the link to this recipe in my profile!) My original plan was to make individual hearts using cookie cut-outs, but I only had a few minutes, so I made one big heart. To be honest, I think I love it even more. Adriana was pretty impressed, too. Although, when she took a cautious bite, she made a face and said “no like it”. She’s not a big sweets person and is also sick, so take that review with a grain of salt. 😂😁 .
To make it: Spoon the rice crisp mixture onto a large baking sheet lined with parchment paper, and then lightly wet your hands before pressing it into a heart shape. The hand-wetting is key, or else it will stick like crazy. I also placed a piece of parchment paper on top of the heart and pressed it down to compact it. Chill the heart in the freezer until cold and mostly firm. I topped mine with melted dark chocolate, a pink “chocolate” glaze (made up of melted cacao butter, powdered sugar, almond milk, beet powder, and pink salt...so good!), and a white glaze (powdered sugar, almond milk, and melted coconut oil); unfortunately, I don’t have precise measurements for those as I just winged it. Then I chilled it again until the topping was firm! Slice and enjoy. I recommend making this just before serving it, as the rice crisp tends to dry out as it sits!
Happy Valentine’s Day, everyone. 💕😘🍫