Categories: Cookies

Ingredients

• 1 cup semisweet chocolate chips
• 1/4 cup light corn syrup
• 2 tbsp butter
• 1/2 tsp peppermint extract
• 3 cups crisped rice cereal
• Small tubes of pink and/or red decorating icing (optional)

Directions

1. Line cookie sheet with wax paper.

2. In a heavy-medium saucepan, set over low heat. Melt the chocolate chips with the corn syrup and butter, stirring with a wooden spoon until melted and smooth. Remove from heat and stir in peppermint extract. Gently stir in rice cereal with a wooden spoon until the cereal is evenly coated with chocolate.

3. Immediately turn the chocolate covered cereal out onto the wax paper. Pat mixture into a 12×6 inch rectangle. Chill about 20 mins or until firm.

4. Cut cereal mixture into heart shapes with a 3 inch heart shaped cookie cutter. Decorate with frosting if desired. Chill until firm. Wrap each cookie in plastic wrap. Store in refrigerator up to a week.

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