Addicting Chocolate Caramel Crispy Hearts

I know. Making your own Valentine’s Day candy seems redundant.

BUT. Maybe you’re still broke from the holidays (I am). Or you’re concerned that store-bought candy can last 20 years (so creepy). OR you just want to do something cute and adorable for no reason at all!

Whatever the motivation, these addicting little hearts are a must.

You only need four simple ingredient to create these candies, them being chocolate, canola oil, caramel sauce, and crispy rice cereal. You also need heart-shaped silicone trays, which thankfully are cheap as hell and easily purchased here. And once you’ve got all that? It’s barely 20 minutes to finish.

I like to use a combination of dark and milk chocolates whenever I’m making candy-like treats, so that’s what I went for here. But if you prefer all dark, all milk, or even white chocolate, go for it! This is your candy, so make it how you please. This recipe also calls for store-bought caramel sauce, even though my hypocritical self is ALWAYS preaching about the #fromscratch life. And while you could of course make it on your own — this recipe is solid — I figured you wouldn’t mind a slightly trashy short-cut from time to time. So here we go.

You start by melting the chocolate + canola oil in the microwave until smooth, then pouring about 2 teaspoons worth into each heart mold. Spread the chocolate up the sides of each mold, then freeze for 5 – 10 minutes. While you wait, roughly crush the rice krispies cereal and warm the caramel sauce for the filling.

When ready, add 2 teaspoons of caramel sauce into each chocolate shell, then sprinkle with rice krispies. Lastly top with the remaining melted chocolate, then set in the freezer for at least one hour. After that, it’s candy time.

These essentially taste like a 100 Grand (so good), but with the added bonus of being homemade and HEART-SHAPED, which shows you truly care. And if the one you love is just you, treat yo’ self!

20 delectable little hearts are coming your way. xo

Addicting Chocolate Caramel Crispy Hearts

Ingredients:

  • 12 oz chopped chocolate (use dark, milk, white, or any combination you like!)
  • 1 1/2 tbsps canola oil
  • 1/4 cup + 1 tsp rice krispies cereal
  • about 1/3 cup caramel sauce
  • heart-shaped silicone tray for molding

Directions:

  1. In a medium-sized mixing bowl combine the chocolate and canola oil, then melt in the microwave for approximately 1 minute, stirring every 20 seconds. Place about 2 teaspoons of melted chocolate into each heart-shaped mold, spreading it evenly up along the edges. Freeze for 5 – 10 minutes once all molds are filled.
  2. While the chocolate freezes, lightly crush the rice krispies with your hand or the back of a spoon, then soften the caramel sauce in the microwave for 20 seconds. So long as the caramel sauce is in a glass jar you can microwave the jar itself, just be sure to remove the lid first.
  3. When ready, spoon 2 teaspoons of caramel sauce into each frozen chocolate shell, then sprinkle with rice krispies. Lastly top each mold with the remaining chocolate, then freeze for at least 1 hour. Remove from the molds once fully frozen, then eat! These can be stored at room temperature, the fridge, or the freezer in an air-tight container for about 2 weeks. I prefer mine frozen 🙂