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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Crispy Chocolate Heart Cookies

Yield: 8 or 9 three-inch hearts
Prep 30 mins
Crispy Chocolate Heart Cookies
  • 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

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

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