Chocolate-Dipped Almond-Marshmallow Chex Bars

Whereas St. Patrick’s Day makes me crave mint and Thanksgiving makes me crave pumpkin, Valentine’s Day undoubtedly makes me crave all things almond. Perhaps it’s because my family has a tradition of making an almond cake every Valentine’s Day or perhaps it’s because almond and chocolate might be my most favorite pairing in the world, but every February I go through almond paste and almond extract like it’s going out of style.

These little hearts, made with Gluten-Free Rice Chex, contain a heavy dose of almond paste, which adds an amazing almond flavor while breaking up the crispy texture of the cereal. (It’s always miraculous when all of the almond paste makes it into a recipe because I usually cannot stop sneaking little bites of it, it is that good.) They’re also gluten free, quick to make and dipped in chocolate because Valentine’s Day really isn’t complete without chocolate. Here’s how to make ‘em!

To start, line a 13x9-inch baking dish with cooking parchment paper and spray with cooking spray. Set aside. Dice almond paste and set aside, trying not to nibble on it too much.

In 4-quart saucepan, melt butter over medium heat. Add marshmallows. Stir with wooden spoon or rubber spatula until melted.

Add almond extract. Reduce heat to low; stir in cereal and diced almond paste until evenly coated.

Pour into prepared baking dish.

Use greased rubber spatula or greased hands to press mixture firmly and evenly in dish. Refrigerate 20 minutes.

Lift parchment to remove treats from baking dish. Using a heart-shaped cookie cutter, cut treats into hearts. (Don’t waste those scraps—they can rerolled with greased rolling pin!)

Microwave chocolate in microwavable-safe bowl uncovered on High in 30-second increments, stirring after each. Dip hearts halfway into chocolate; sprinkle with sprinkles, and place back on parchment paper.

Place in freezer a few minutes until chocolate hardens. Share immediately or package them up to give as gifts!