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1
Spray an 11x15 baking dish with non-stick cooking spray. (I use a jelly roll pan because the sides are the perfect height for 1-inch tall treats & it makes it very easy to level the mixture.).
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2
In large pan or dutch oven, melt butter over low heat. Add marshmallows & stir until completely melted. (I use a heavy duty Kitchenaid rubber scraper to help chop up the marshmallow chunks & whip the mixture until smooth.).
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3
When marshmallows are melted & smooth, turn off heat & add almond extract & food coloring. Stir well.
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4
Remove from burner & add rice krispies. Stir till combined.
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5
Turn mixture out onto prepared jelly roll pan.
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6
Cut a piece of waxed paper to fit the length of pan & spray one side with cooking spray.
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7
Lay paper, spray side down, on top of mixture. Use hands on top of paper to press mixture firmly into pan. (Be sure to spread evenly into corners & along edges.) When finished, mixture will be slightly below the top edge of pan & level all the way across.
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8
Remove waxed paper & set aside for later.
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9
Let krispies cool in pan for about 5 minutes.
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10
Lay waxed paper over pan again & flip everything over onto counter, cutting board or cookie sheet. Tap bottom of pan & let mixture fall out onto waxed paper.
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11
Spray inside of cookie cutter with cooking spray (repeat as necessary) & cut 6 - 7 hearts out of mixture.
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12
Put each heart into a non-zippered gallon size baggie, gently squeeze air out & tie with ribbons. (I usually trim a couple inches off the top of the baggie after tying.).
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13
I like to tie on handmade name tags or other decorations.
