Crispy rice and marshmallow cut-out 'cookies'...use cookie cutters for any occasion with this quick and easy recipe.

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.
3. 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.
4. Add the rice cereal to the melted chocolate mixture. Stir with a wooden spoon until the cereal is evenly coated with chocolate.
5. 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.
6. Cut cereal mixture into heart shapes with a heart-shaped cookie cutter.
7. 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. © 2003 Meredith Corporation. All Rights Reserved.