XO Valentine’s Day Dessert

Creating this fun XO Valentine’s Day Dessert is actually quite simple! Make up a batch of rice krispy treats, some fluffy pink marshmallow buttercream, and add some candy. Easy peasy and so fun!This type of dessert is a hot new trend in baking. It started with a talented baker named Adi Klinghofer who makes numbers with cookies and frosting. She decorates hers with fruit, fresh flowers, candy, chocolate, etc. and is beyond creative!Here is an example of one I made with cake, fresh flowers, and fruit. Friends loved it as not only is it pretty, but it’s also a bit of a “finger food”. Just cut off a small portion and enjoy!This specific Valentine’s Day Dessert is made to be as kid-friendly as possible, so I made mine out of rice krispy treats! The kids can join in on every step of the process with this easy and delicious treat.To make this Valentine’s Day Dessert you will need:rice krispy recipe (below)marshmallow buttercream recipe (below)Valentines Day inspired treats – chocolates, M&M’s, fruit, candy sweethearts, sprinkles, etc.fresh flowers or piped buttercream flowerssmall heart cookie cutterpaper cutouts of an X and Osharp paring knifepiping bag fitted with large open round tipHere is a video showing how I made this Valentine’s Day Dessert:Tips, Tricks, VariationsDid you catch that fun tip in there? Use the scraps of the XO rice krispy cutouts to make mini hearts! I dipped the mini hearts in white chocolate and then covered some with sprinkles. These can be decorated any way you want and the kids sure have fun doing it. Add them right on top of your XO treat!How do I make the XO?I grabbed a standard piece of paper and sketched out an X and an O. Then I set it on top of the rice krsipies to make sure I could fit 2 X’s side by side. I folded the paper over so I could cut 2 X’s at a time. Next I used the scissors to perfect my lines so everything was straight. I repeated this with the O.Pink Marshmallow ButtercreamI have to admit, this marshmallow buttercream just might be the star of the show. It’s SO GOOD!! I used just a few drops of McCormick Red Food Color to achieve the subtle pink color, but you can use as much or as little as you would like! I think a deep red marshmallow buttercream would be stunning as well!I added buttercream roses to my Valentine’s Day treat instead of fresh. To see how I made a buttercream rose you can click here. If you decide to use fresh flowers be sure to wrap the stem in plastic wrap or aluminum foil before inserting into the rice krispy treat. You can also purchase food-grade flowers that are safe to set on edible treats.Want more Valentine’s Day Treats?Valentine’s CookiesCake Decorating Idea’s {Valentine’s Day}Red Velvet Peanut Butter BlossomsValentine’s BrowniesHeart CakeCreating this fun XO Valentine’s Day Dessert is actually quite simple! Make up a batch of rice krispy treats, some fluffy pink marshmallow buttercream, and add some candy. Easy peasy and so fun! Course: Dessert Cuisine: American Keyword: Valentine’s Day Dessert Servings: 12 servings Author: Amanda RettkeRice Krispy Treats 6 c Rice Krispy cereal 6 tbsp. butter 1 16 ounce bag mini marshmallows, 1 cup set asideMarshmallow Frosting 1 c 2 sticks or 226g salted butter, room temperature 1 1/4 c confectioners sugar 1/2 tsp. McCormick almond extract 2 -3 drops McCormick Red Food Color 6 oz marshmallow fluffRice Krispy TreatsMelt butter in large saucepan over low heat.Add marshmallows and cook until marshmallows are completely melted and the mixture is well blended, stirring constantly. Remove from heat.Add cereal; mix well.Add in last cup of marshmallows stirring to distribute. The marshmallows won’t melt completely and that is exactly what you want.Press onto bottom of 13×9-inch pan sprayed with cooking spray. Cool completely.Marshmallow FrostingCream butter in a mixing bowl with an electric mixer on medium until butter is soft and fluffy.Gradually beat in confectioners’ sugar, about 1/2 cup at a time.With the mixer on low, add in almond extract and food color.Gently fold the marshmallow creme into the frosting until thoroughly incorporated.     meet Amanda RettkeAmanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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