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Pink Lavender Rice Krispie Treat Hearts

A floral, buttery Valentine’s confection with a soft rosy glow
Prep Time10 minutes
Course: Appetizer, Dessert, Side Dish, Snack
Cuisine: American
Keyword: brown butter rice kripie treats, hearts, lavender, pink hearts, rice kripie, rice krispie treats, valentines day
Servings: 6 servings

Equipment

  • Medium Pot
  • fine mesh strainer
  • spatual
  • small baking pan
  • Parchment Paper
  • heart-shaped cookie cutter

Ingredients

  • 3 cups rice krispies
  • ¼ cup unsalted butter
  • 1 tbsp culinary lavender
  • 1 pinch sea salt
  • ½ bag mini marshmallows
  • ½ tsp vanilla extract
  • 1 tbsp maple syrup
  • 1 tsp beetroot powder

Instructions

  • In a medium pot over medium heat, melt the butter.
  • Add the lavender buds and let the butter gently cook until golden brown and fragrant, about 4–6 minutes. The butter should smell nutty and floral.
  • Strain the butter into a bowl to remove the buds. Stir in a pinch of salt and return the butter to the pot.
  • Reduce heat to medium-low.
  • Add marshmallows, vanilla extract, maple syrup, and beetroot powder. Stir continuously until smooth, glossy, and evenly pink.
  • Remove from heat and immediately fold in the Rice Krispies.
  • Gently stir until everything is evenly coated in the rosy marshmallow mixture.
  • Line a 6×6 pan (or small dish) with parchment paper.
  • Press the mixture lightly into the pan using a spatula or buttered hands. Do not pack too tightly — this keeps them soft and chewy.
  • Let cool for about 30 minutes.
  • Once set, remove from the pan and use a heart-shaped cookie cutter to create Valentine hearts.