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JOLLY RANCHER Sprinkled Marshmallow Crispy Hearts

  • PRINT

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • One or more (3 to 4 inch) heart shaped cookie cutters
  • 3 tablespoons butter or margarine
  • 4 cups miniature marshmallows or 40 regular marshmallows
  • 6 cups crisp rice cereal
  • 3 to 4 of each flavor JOLLY RANCHER Original Hard Candies in Blue Raspberry and Watermelon
  • 1 cup HERSHEY'S Premier White Chips
  • 1-1/2 teaspoons shortening (do not use butter, margarine, spread or oil)

Directions

  • 1. Cover cookie sheet or tray with wax paper. Spray inside of cookie cutter or cutters with vegetable oil. (If working with just one cookie cutter make half the recipe at a time so that the mixture is easier to work with.)
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  • 2. Place butter and marshmallows in large microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. Microwave at HIGH additional 1 to 1-1/2 minutes or until butter and marshmallows are melted and smooth when stirred. Immediately add cereal, stirring until well coated.
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  • 3. Working quickly, fill cookie cutter with warm marshmallow mixture, smoothing top. Push mixture out of cookie cutter onto prepared cookie sheet. Repeat until all marshmallow mixture has been used. Allow hearts to cool completely.
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  • 4. Remove wrappers from hard candies. Chop each flavor in small food processor or place in heavy duty (freezer) food storage bag and crush with rolling pin to desired coarseness. Smaller pieces will soften into coating. Keep in airtight container until ready to use.
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  • 5. Place white chips and shortening in microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave an additional 10 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
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  • 6. Dip one side of each heart into melted mixture; tap on edge of bowl to remove excess coating. Place on prepared cookie sheet; immediately sprinkle with crushed hard candies. Allow coating to firm. Makes about 12 heart treats.
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  • Recipe created for The Hershey Company by Vicki Rhodes Creative Consultations.
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  • Tip: Coat fingers with vegetable oil spray to make it easier to work with marshmallow mixture.

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