Place the chocolate in a double boiler or in a heatproof bowl set over a saucepan of simmering water. Stir until melted then remove from heat.

Gently stir in the Rice Krispies cereal until evenly coated. Add more cereal if needed. Place the chocolate mixture into a 8 or 9 inch (20 or 23 cm) heart shaped pan that has been buttered and lined with parchment paper. Cover and refrigerate for about 30 minutes or until firm.

Note: Can also press the mixture into a 8 or 9 inch (20 or 23 cm) square baking pan that has been buttered and lined with parchment paper. Cover and refrigerate for about 30 minutes or until firm, then cut into desired shapes with a cookie cutter.

Makes 1 - 8 or 9 inch (20 or 23 cm) heart shaped cake.