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5 Valentine's Day dessert recipes

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Make something special for your Valentine this year! Why buy when you can make something from your heart?

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3 Ingredient Peanut Butter Cups

  • 1 cup milk chocolate candy wafers
  • 1/3 cup peanut butter
  • ¼ cup powdered sugar
  • Peanut butter cup candy mold sheet

In a double broiler, add candy wafers.
While melting, combine peanut butter and sugar together.
When chocolate is melted, add a dollop into the bottom of each candy mold.
Take peanut butter mixture and form into small balls and then flatten out and add a disk to each candy mold.
Top each mold with another dollop of melted chocolate.
Refrigerate 15-20 minutes or until set.
Pop peanut butter cups out of the mold and enjoy.
Keep leftovers refrigerated.

White Chocolate Cheesecake

Crust:

  • 3/4 cup graham cracker crumbs
  • 3 tablespoons sugar
  • 3 tablespoons butter, melted

Filling:

  • 4 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 tablespoon lemon juice
  • ¾ tablespoon vanilla extract
  • 4 eggs
  • 1 cup white chocolate chips, melted

Topping:

  • 1 container of cool whip or 1 pack of dream whip, prepared
  • Caramel, strawberry or chocolate ice cream topping

Pre-heat oven to 325*.
Line 9x13 baking dish with no-stick foil.
In a small bowl, combine cracker crumbs and sugar; stir in butter.
Press onto the bottom of prepared pan.
Bake for 10 minutes.
Cool on a wire rack.
For filling, in a large mixing bowl, beat cheese, sugar, lemon juice and vanilla until smooth.
Add eggs; beat on low speed just until combined.
Add melted chocolate.
Pour over crust.
Bake for 50-60 minutes or until center is just set and top appears dull.
Refrigerate 4 hours or overnight. (Overnight is best)

When chilled, coat with cool whip. Squeeze topping over cool whip and swirl in with the tip of a knife or a toothpick.

Coffee Almond and Reese's Brownies

  • 1/2 cup butter, softened
  • ½ cup margarine
  • 2 cups sugar
  • 1/3 cup cocoa powder
  • 1/3 cup instant coffee
  • 1 tsp. vanilla
  • 4 eggs
  • 1 ½ cups flour, un-sifted
  • ¼ tsp. salt
  • ½ cup slivered almonds
  • ½ cup Reese’s Pieces

Frosting

  • 2 cup powdered sugar
  • 3 Tbsp. margarine, melted
  • 1/3 cup cocoa powder
  • Water

Brownies:
Preheat oven to 350*.
Mix together butter and sugar until creamy.
Add cocoa powder, coffee then vanilla.
Add eggs one at a time.
Add flour and salt.
Stir in almonds and Reese’s Pieces.
Bake for 30-35 minutes.
Cool for 15 minutes (minimum).
Cover with frosting.

Frosting:
In a bowl mix powdered sugar with margarine.
Add cocoa powder then water until a thick consistency is achieved.
If you add too much water and the icing is no longer thick, just add more powdered sugar until it becomes thick again.

Mocha Fudge Bars

Crust

  • 1 cup graham crumbs
  • 3 tbsp cocoa powder
  • 2 tbsp sugar
  • 1/4 cup margarine, melted

Bar

  • 1 cup chocolate chips, semi sweet
  • 2 tbsp instant coffee
  • 1 can sweetened condensed milk
  • 1 tsp vanilla

Topping

  • 1 cup chocolate chips, semi sweet
  • 5 cream filled chocolate cookies, chunked (regular or chocolate filled)

Preheat oven to 325*.

Line a 9x13 baking dish with no stick foil.

For crust, mix dry ingredients in a bowl. Add melted margarine and combine with a fork until crumbly. Press into the bottom of the prepared baking dish. Set aside.

fudge barsIn a glass microwave safe bowl, mix all bar ingredients. Place in microwave for 1 minute, stirring after 30 seconds. Put back in for remainder of minute and stir . Pour over crust.

For topping, sprinkle chips and cookie chinks over filling.

Bake for 23-25 minutes. Check after 23 minutes.

Allow to cool and place in refrigerator for a minimum of 40 minutes. Make sure it is well chilled through before cutting. Store left overs in refrigerator.

Peanut Butter Balls

Filling

  • 2 cups peanut butter
  • 2 cups confectionary sugar
  • 2 cups crisp rice cereal
  • 1 stick of butter, melted

Mix all ingredients together and roll into bite sized balls.
Place on wax paper lined cookie sheets.
Put in refrigerator as you make the coating.

Coating

  • 8 ounces Bakers chocolate
  • 1 cup semi-sweet chocolate chips
  • 3 tbsp paraffin (baking wax)

Dip balls into chocolate mixture and place back on wax paper lined cookie sheets.
Put in the refrigerator to harden. Store air tight in the refrigerator.

To purchase organic ingredients in Raleigh, NC shop: Trader Joes / Harris Teeter / Whole Foods

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