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Popular in Food

Crispy Chocolate Heart Cookies

No need to wait until Valentine's Day to share these heartwarming no-bake cookies. Match the cookie's shape to any occasion.

2.5 by 5 people
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  • Yields: 8 or 9 three-inch hearts
  • Prep: 30 mins

Crispy Chocolate Heart Cookies



  1. Line a cookie sheet with waxed paper. Grease the waxed paper with the 1/2 teaspoon butter or margarine. Set aside.
  2. 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.
  3. Add the rice cereal to the melted chocolate mixture. Stir with a wooden spoon until the cereal is evenly coated with chocolate.
  4. 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.
  5. 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.

From the Test Kitchen

Prepare as directed and chill up to 2 days.

Nutrition Facts (Crispy Chocolate Heart Cookies)

    Per serving:
  • 193 kcal cal.,
  • 9 g fat
  • (2 g sat. fat,
  • 8 mg chol.,
  • 147 mg sodium,
  • 31 g carb.,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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