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
- 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 (3-inch) hearts.
Make-Ahead Tip: Prepare
as directed and chill up to 2 days.
Nutritional facts per serving:
calories: 193, total fat: 9g, saturated fat: 2g, cholesterol:
8mg, sodium: 147mg, carbohydrate: 31g, fiber: 0g, protein: 2g
Recipe provided by Better
Homes and Gardens - BHG.com
a member of the Home
and Family Network for the best of cooking,
gardening,
decorating
and more. © Copyright 2003 Meredith Corporation. All Rights Reserved.
