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JOLLY RANCHER Sprinkled Marshmallow Crispy Hearts


30 Min.
Skill Level:
12 hearts

Share the love with our JOLLY RANCHER Sprinkled Marshmallow Crispy Hearts recipe. For Valentine's Day, birthdays, spring holidays or any day, these crispy treats will make the day memorable. Each heart gives a touch of tang from the chopped JOLLY RANCHER Original Hard Candies sprinkled on top of the melted HERSHEY'S Premier White Creme Chips drizzled on top. Wrap them in cellophane and tie them with a bow for a sweet gift.

If you are delighted with these crispy spring-like JOLLY RANCHER Sprinkled Marshmallow Crispy Hearts, you'll want to check out our HERSHEY'S Chocolate Crispy Bars, a crispy marshmallow bar that's excellent for your next occasion!

Ingredients & Directions

Prep Time
30 minutes
Cool Time
45 minutes


Prevent your screen from going dark while you bake.


  • One or more
    heart shaped cookie cutters (3 to 4 inch)
  • 3 Tbsps
    butter or margarine
  • 4 cups
    miniature marshmallows or 40 regular marshmallows
  • 6 cups
    crisp rice cereal
  • 3 to 4 of each flavor
    JOLLY RANCHER Original Hard Candies in Blue Raspberry and Watermelon
  • 1-1/2 tsps
    shortening (do NOT use butter, margarine, spread or oil)

Step-By-Step Directions

Equipment Needed 
cookie sheet cookie sheet
paper wax paper
bowl microwave-safe bowl
microwave microwave
measuring cup measuring cups
rubber scraper rubber scraper
chef hat food processor

Cover cookie sheet or tray with wax paper. Spray inside of cookie cutter or cutters with vegetable oil. (If working with just one cookie cutter make half the recipe at a time so that the mixture is easier to work with).


Place butter and marshmallows in large microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. Microwave at HIGH additional 1 to 1-1/2 minutes or until butter and marshmallows are melted and smooth when stirred. Immediately add cereal, stirring until well coated.


Working quickly, fill cookie cutter with warm marshmallow mixture, smoothing top. Push mixture out of cookie cutter onto prepared cookie sheet. Repeat until all marshmallow mixture has been used. Allow hearts to cool completely.


Remove wrappers from hard candies. Chop each flavor in small food processor or place in heavy duty (freezer) food storage bag and crush with rolling pin to desired coarseness. Smaller pieces will soften into coating. Keep in airtight container until ready to use.


5. Place white creme chips and shortening in microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave an additional 10 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.


Dip one side of each heart into melted mixture; tap on edge of bowl to remove excess coating. Place on prepared cookie sheet; immediately sprinkle with crushed hard candies. Allow coating to firm.


Coat fingers with vegetable oil spray to make it easier to work with marshmallow mixture.

Additional questions?