Cherry Chocolate Rice Crispy Hearts

from Melinda

1/2 c salted butter

1 pkg cherry kool-aid

1 10 oz bag marshmallows

1 c white chocolate chips

5 c rice crispies

Dipping Chocolate

Melt butter in a large bowl in microwave. Add Kool-aid to melted butter and stir to dissolve. Add marshmallows. Cook on high for 1 minute. Add 1/2 c white chocolate chips then stir. Cook 30 more seconds then add the rest of the white chocolate chips. Stir until very smooth. Add rice crispies and stir until well coated. Spread mixture onto a greased cookie sheet to desired thickness. Let cool. Cut desired shapes then dip in chocolate melted according to directions on package.