I love Valentine’s Day candy. Reese’s hearts? The GOAT. But there’s also something so fun about making your own candy too.

The best part of Valentine’s Day is the day after Valentine’s Day – when all the candy is on sale.

Let’s just call it like it is, okay?!

I love all the different heart shaped candies with different fillings inside. Peanut butter, marshmallows, crunchies (not the technically term but I know you get me) – all so good.

And while I’m not a fan of healthifying candy – typically only the real thing will satisfy – it was also so fun to make my own candy at home.

I loved the idea of a special, homemade treat, especially now that my daughter is old enough to understand more about different holidays and occasions.

And, although I didn’t make these with her, I definitely plan to utilize the heart shaped molds I bought to make more with her. It’s a fun family activity!

These definitely aren’t reserved for only Valentine’s Day either. Use any silicone mold you can find. I used this one on Amazon.

You can make these any time and they’re so satisfying.

Add sprinkles to the mold

Spoon sprinkles into a silicone mold (I used a heart shaped mold for Valentine’s Day, but any shape will work.)

Melt chocolate and add cereal

Add chocolate chips and coconut oil to a microwave-safe bowl. Microwave for 1.5-2 minutes, stirring every 30 seconds until smooth.

Add the crispy cereal to the bowl with the melted chocolate and mix to combine.

Pour chocolate into the mold

Carefully pour chocolate mixture into the mold, using a spoon to spread it evenly and make sure the chocolate reaches all of the edges.

Refrigerate for 1 hr

Place in the fridge to harden for at least 1 hour.

Notes

Sprinkles: Make sure to add the sprinkles first so that you can see them once the candy is made. If you’re making bigger chocolates, you can also add different candies too. I tested these with much larger hearts and added M&M’s along with the sprinkles.
Chocolate mixture: You want the consistency of the chocolate and cereal to be somewhat thin. This way, it will adapt to the shape of the mold more easily. To get the right consistency make sure to 1) add coconut oil when melting the chocolate, and 2) use a 2:1 ratio of chocolate to cereal. I used rice crispy cereal, but you can crush any crunchy, neutral-tasting cereal.
Storage: While these can be stored at room temp, I recommend keeping them in the fridge so that they really uphold their shape. They’ll last in the fridge up to 2 weeks or in the freezer for up to 3 months.

Course: Dessert