Show how much you love your Valentine this year by creating a special treat handmade with love. Here are some ideas to get you started.
1/2 cup flaked coconut
3 tablespoons confectioners' sugar
3/4 cup coarsely chopped walnuts
1/2 cup dried cranberries
1/3 cup flaked coconut
1 tablespoon unsweetened cocoa powder
1/4 teaspoon ground cinnamon
1/4 cup creamy peanut butter
Place the 1/2 cup coconut and confectioners' sugar in food processor bowl.
Cover and process until coconut is finely chopped. Transfer mixture to dish; set aside.
For truffles, place walnuts, cranberries, the 1/3 cup coconut, cocoa powder and cinnamon in the food processor bowl.
Cover and process or blend until finely chopped, stopping to scrape down sides as necessary.
Add peanut butter. Cover and process until mixture is moist enough to form a ball.
Using hands, shape the mixture into 1-inch balls. Roll the balls in coconut mixture, gently patting the mixture onto sides of balls.
Transfer to storage container. Cover; store at room temperature up to 7 days.
1 1/2 cups granulated sugar
2/3 cup evaporated milk
2 tablespoons butter
2 cups miniature marshmallows
1 (11 ounce) bag Dove Dark or Milk Chocolate Hearts, unwrapped
1 (13 ounce) bag Miniature Snickers, unwrapped and chopped
1 teaspoon vanilla extract
Grease an 8-inch square baking pan, then line with foil or wax paper.
Combine sugar, evaporated milk and butter in a heavy saucepan.
Bring to a boil, then reduce heat to medium and simmer for 4 minutes.
Remove the pan from heat and add marshmallows, Dove Chocolate Hearts and vanilla extract.
Stir until thoroughly blended.
Fold in half the chopped Snickers.
Spread mixture evenly in the prepared baking pan.
Press the remaining chopped Snickers into the top of the fudge.
Set aside until completely cooled, about 15 minutes, then cut into squares.
1 pound white chocolate, semisweet chocolate, or milk chocolate
2 cups assorted Valentine's Day candy, such as conversation hearts, crushed candy canes or red hot cinnamons.
Line a large jellyroll pan with parchment or wax paper and set aside.
Melt the chocolate in a large heavy saucepan or double boiler, stirring frequently until the chocolate is smooth and melted.
Spread the melted chocolate evenly on the prepared pan.
Sprinkle the candy evenly over the chocolate and press the candy into the chocolate.
Set aside the chocolate to cool.
Once the chocolate has set, break into small pieces.
Store the bark in a tightly sealed container at room temperature or in the refrigerator.