Ingredients
non-stick cooking spray,for greasing
5tbspunsalted butter
6cupsmini marshmallows
6cupscrispy rice cereal
1tbspmeringue powder
1½cupspowdered sugar,sifted
2tbspwater,room temperature
¼tspvanilla extract
½tspred gel food coloring
1cupyellow candy melts
1cuppink candy melts
1cupgreen candy melts
1cupwhite candy melts
1cupblue candy melts
5tbspcoconut oil,divided
Heart cookie cutter, 2½ to 3-inches
Preparation
Line a 9×13-inch baking dish with parchment paper and grease with non-stick spray.
Melt the butter in a large pot over medium-low heat. Add the marshmallows and stir for about 5 minutes, until completely melted. Remove the pot from the heat and stir in the cereal, 1 cup at a time, until well coated and evenly distributed.
Spread the cereal mixture in the prepared pan, pushing down with a spatula or oiled hands to create a flat, even surface. Let cool completely for 30 to 45 minutes.
Line a baking sheet with parchment paper.
Use the edges of the parchment paper to lift the cereal treats from the baking dish and transfer to a cutting board.
Starting at one corner, use the heart cookie cutter to cut a heart out of the cereal treat and place on the prepared baking sheet.
Rotate the cookie cutter at 180 degrees so the heart shape is upside down and punch out another heart directly next to the first one. Repeat until you have cut out 3 rows of 5 hearts each, yielding 15 hearts total. Set aside.
In a medium bowl, whisk together the meringue powder and powdered sugar. Add the water and vanilla. Whisk until smooth.
Add a few drops of red food coloring and whisk to combine, gradually adding more food coloring until the desired shade of red is achieved. Transfer the icing to a piping bag fitted with a small round tip. Set aside.
Place each color of candy melts in a separate microwave-safe bowl. Add 1 tablespoon of coconut oil to each bowl.
Working one bowl at a time, microwave for 30 seconds, stir with a spatula, then continue to microwave at 15-second intervals, stirring between, until smooth and completely melted.
Line another baking sheet with parchment paper.
Place a cereal treat heart in the bowl of melted yellow candy. Using 2 forks, flip and coat the heart all over so no rice cereal remains visible.
Let excess candy melt drip off the heart and carefully drag the bottom of the heart along the edge of the bowl before placing on the prepared baking sheet. Repeat to make 3 hearts of each color.
Transfer the hearts on the baking sheet to the refrigerator to harden for about 5 minutes.
After completely set, remove the hearts from the refrigerator. Using the red royal icing, decorate each heart with messages.
Serve and enjoy!
