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Valentine's Day: Crispy Chocolate Heart Cookies

Source of Recipe

BHG


Recipe Introduction

Don't wait until Valentine's Day to share these heartwarming no-bake cookies. To match the occasion, use the appropriate cookie cutter.

List of Ingredients

1 cup semisweet chocolate pieces
1/4 cup light-colored corn syrup
2 tablespoons butter or margarine
3 cups crisp rice cereal
Frosting (optional)
1/2 teaspoon butter or margarine



Recipe

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 1 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 cereal mixture into heart shapes with a heart-shaped cookie cutter. Decorate with frosting, if you like. Chill until firm; wrap each heart in plastic wrap. Chill until serving time.

Makes 8 or 9 three-inch hearts.


Make-Ahead Tip: Prepare as directed and chill up to 2 days.

Nutritional Information

calories: 193, total fat: 9g, saturated fat: 2g, cholesterol: 8mg, sodium: 147mg, carbohydrate: 31g, fiber: 0g, protein: 2g