9 Valentine’s Day Dessert Recipes
Valentine’s Day is just around the corner so I’m sure you are already thinking about what sweet things you can do with your main squeeze, or ways to plan a day/evening out with friends to totally ignore your version of the classic “Hallmark” holiday. Regardless of how you will be spending your holiday, we can all agree that Valentine’s Day dessert recipes would be enjoyed by friends, family, coworkers, and even ourselves, sans the New Years resolution diets. Here are 9 great Valentine’s Day dessert recipes that are super easy to prepare and won’t break the bank.
1. Conversation Heart Brownies
- 1 Pan of brownies (Can be any recipe)
- 1 Cup of conversation hearts
- Prepare brownie batter according to recipe instructions. Pour into a parchment-lined baking pan, then smooth batter until it is flat on top. Sprinkle the top with conversation hearts, then bake according to recipe instructions. The conversation hearts will sink very lightly into the batter while baking.
2. Valentine Bark
- 1 Package chocolate candy coating/melts
- 1 Package white candy coating/melts
- Pink food coloring (that does not contain water)
- 1 Package M&M’s
- Assorted heart sprinkles
- Line a large baking sheet with parchment paper. Melt the chocolate candy melts in the microwave according to the package directions. Pour onto the lined baking sheet and evenly spread into a very thin layer with a spatula. Chill in the refrigerator until hardened.
- Melt the white candy coating in the microwave according to the package directions, then use the pink food coloring to tint it the desired color. Evenly spread on top of the layer of chocolate and sprinkle the M&M’s and heart sprinkles on top. Press lightly to adhere. Chill in the fridge until set, then remove from the parchment paper and break into pieces.
3. Valentine Blondie Bars
- 2/3 Cup butter
- 2 Cup brown sugar
- 2 Eggs
- 1 Tsp vanilla
- 1 Tsp baking powder
- 1/4 Tsp baking soda
- 2 Cups flour
- 1/4 Tsp salt
- 1/2 Cup chocolate chips
- 1 Cup Valentine M&M’s
- Preheat oven to 350 degrees.
- Line a 9×13 pan with parchment paper or spray with cooking spray.
- Place butter and brown sugar in a medium sized saucepan and heat. Stir constantly until smooth.
- Cool for 5 minutes.
- Add eggs one at a time. Stir until incorporated.
- Add vanilla, then flour, salt, baking soda, and baking powder until combined.
- Add half of the chocolate chips and half of the M&M’s and stir.
- Spoon mixture into prepared pan. Top with remaining M&M’s and chocolate chips.
- Bake for 25-30 minutes.
- Allow to cool until slightly warm, then cut into bars.
4. Red Velvet Cream Cheese Brownies
- Red Velvet
- 1 Stick unsalted butter (8 Tbsp melted)
- 1 Cup sugar
- 1 Teaspoon vanilla extract
- 1/4 Cup cocoa powder
- Pinch of sallt
- 1 Tablespoon red food coloring
- 1 Teaspoon apple cider vinegar
- 2 Eggs
- 3/4 Cup all purpose flour
- Cream Cheese
- 8 Ounces cream cheese, softened
- 1/4 Cup sugar
- 1 Egg
- 1/2 Teaspoon vanilla extract
- Preheat oven to 350 degrees. Butter an 8×8 inch pan.
- Brownie layer: Add melted butter to a large bowl and add sugar, vanilla, cocoa powder, salt, food coloring, and vinegar, mixing after each addition. Whisk the eggs into the cocoa mix. Mix in the flour until lightly combined. Pour the batter into the prepared baking pan, saving 1/3 to 1/4 of the batter for the cream cheese layer.
- Cream cheese layer: Blend together cream cheese, sugar, egg, and vanilla in a medium mixing bowl. Spread the cream cheese on top of the brownie batter in the pan. Put the remaining cocoa batter over the cream cheese layer. Using the tip of a knife, swirl through the cream cheese mixture to create a swirl pattern.
- Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to completely cool before cutting.
- To store: wrap remaining brownies in saran wrap and keep in fridge.
5. Valentine’s Marshmallow Pops
- One bag of strawberry marshmallows
- Chocolate (chocolate chips recommended)
- Lollipop sticks
- Small cellophane bags (if you want to wrap them up)
- Push a lollipop stick into each marshmallow.
- Melt some chocolate. You will probably need 4-8 ounces depending on how many marshmallows you dip.
- Dip one marshmallow at a time into the chocolate.
- Allow excess chocolate to drip off, then sprinkle your choice of sprinkles onto the chocolate.
- Set the marshmallow pop (stick down) into a mug to allow the chocolate to set (you can put the mug of pops in the fridge or freezer for a few minutes)
- Once the chocolate is set, if desired, wrap each pop in a small cellophane bag.
6. Chocolate-Dipped Pretzel Rods
- 1 Bag Snyder’s of Hanover pretzel rods
- 12 Ounces milk chocolate chips
- 1/2 Cup white chocolate chips
- Optional toppings (mini M&M’s, sprinkles)
- Melt chocolate chips in a double broiler or in the microwave (at half power in increments of 30 seconds to 1 minute, stirring between each session in the microwave)
- Dip each pretzel rod into the chocolate 2/3 of the way up the rod.
- Place the rods on waxed paper and allow to set, but not dry completely.
- In the meantime, melt white chocolate in a double broiler or microwave.
- Drizzle the white chocolate over the milk chocolate portions of the coated pretzel rods.
- Sprinkle rods with topping choices.
- Allow to dry completely.
7. Hershey’s Kiss, Kiss “Dah-ling” Cookies
- Sugar Cookies
- 1 Cup (2 sticks) of real butter
- 1 1/2 Cups of confectioner’s sugar
- 1 Egg
- 2 Teaspoons flavoring extract
- 2 1/2-2 3/4 Cups all-purpose flour
- 2 Teaspoons baking powder
- 1/2 Teaspoon salt
- Confectioner’s sugar
- Preheat oven to 350 degrees. Cream together butter and sugar.
- In a separate bowl, combine the egg and flavoring. Combine butter and egg mixtures and beat until fully incorporated.
- In another separate bowl, sift together dry ingredients and add to butter and egg mixture in three intervals. Mix until dough is pliable, but not sticky. Roll out dough and cut into desired shapes (heart cutter for Hershey kiss shape).
- Bake for 7-8 minutes.
- Let cool completely before icing.
- Mix up icing. To test the thickness, run a knife through the icing and count to five. If the line disappears before 5 seconds, I add a bit more sugar. If it takes 5 seconds for the line to disappear, it’s exactly how you want it. Split the icing into three parts and dye gray, light pink, and red.
- Working with one color at at time, pour the icing in a plastic piping bag fitted with a #3 tip. Outline the Kiss with icing and fill the inside. You can use a toothpick to nudge fill out the icing completely inside the outline. Immediately after icing, take one of the Hershey Kiss tags and, again using a toothpick, push it into the icing so it will secure once the icing sets. After the tag is applied, immediately pour the sprinkles matching the icing color onto the cookie.
8. Chocolate Valentine Kiss Cookies
- 1 Cup all-purpose flour
- 1/3 Cup cocoa powder
- 1/4 Teaspoon salt
- 8 Tablespoons (1 stick) unsalted butter, softened
- 2/3 Cup sugar
- 1 Egg yolk
- 2 Tablespoons milk
- 1 Teaspoon vanilla extract
- 3/4 to 1 Cup assorted Valentine sprinkles
- 25 to 30 Hershey Kisses, unwrapped
- Combine flour, cocoa, and salt; set aside
- With an electric mixer on medium-high speed, beat butter and sugar until light and fluffy; about 2 minutes. Add egg yolk, milk, and vanilla; mix until incorporated. Reduce mixer speed to low and add the flour mixture until just combined.
- Wrap dough in plastic wrap and refrigerate until firm, 1 hour.
- Roll chilled dough into 1-inch balls and roll each ball in sprinkles, complete covering the dough ball with sprinkles. Place balls about 2 inches apart on a baking sheet. With your thumb, gently press down into the center of each ball just slightly to make a very small indentation. Chill the baking sheet of dough balls in the refrigerator for 10-15 minutes.
- Bake at 350 degrees until set, about 12 minutes.
- After removing cookies from the oven, immediately place a Hershey Kiss in the center of each cookie. Let cookies cool on the baking sheet for about 3 minutes, remove to a cooling rack to cool.
9. Conversation Heart Cheesecakes
- 1 Cup graham cracker crumbs
- Pinch of cinnamon
- 4 Tablespoons (1/2 stick) butter, melted
- 16 Ounces (2 blocks) cream cheese, softened
- 1 Cup sugar
- 3 Large eggs
- 1 Pint (16 ounces) sour cream
- 1 Teaspoon vanilla extract
- Food coloring (pink, purple, blue, green, yellow, and red)
- Will need a Wilton Heart Shaped Silicone Mold and a roasting pan big enough to fit your molds
- Preheat oven to 325 degrees.
- Combine graham cracker crumbs, cinnamon, and melted butter, stirring until it looks like stand.
- Spoon out about a tablespoon of crumb mixture into each heart cavity. Press the crumbs down making an even crust. Refrigerate until ready to fill with cheesecake mixture.
- In the bowl of a stand mixer, or in a mixing bowl using a hand held mixer, beat the cream cheese on medium high until smooth, scraping down the sides of the bowl as needed. Be sure to scrape the cream cheese out of the mixing blade as well. You do not want lumps in your cheesecake.
- Add sugar and beat for one minute. Add eggs and beat until creamy, 1 to 2 minutes, scraping the sides of the bowl once. Add the sour cream and vanilla and mix just to combine.
- Equally divide the filling among 6 bowls. Add food coloring to create the colors you’d like (5-8 drops).
- Pour colored cheese cake filling into the heart shaped cavities in your Wilton silicone mold.
- Bake cheesecakes in a water bath for 22-25 minutes.
- When baked thoroughly, the cheesecakes should still jiggle, but not look soupy.
- Remove your baked cheesecakes and allow to cool at room temperature for an hour. The minis will cool in about 30 minutes.
- Freeze the cheesecakes for at least 2 hours, and up to several weeks. Remove from the freezer and push on the underside of each heart, releasing the cheesecakes. Carefully lift them out of the mold. If they don’t pop right out, you will need to freeze them longer.
- To add the conversation heart phrases, squeeze a few drops of red food coloring into a small bowl. Use a fine tip paint brush to paint the words onto each cheesecake heart.
- Store in the refrigerator, preferably in an air tight container.
I hope at least one of these colorful offerings caught your eye. If you decide to try one of these Valentine’s Day dessert recipes. I would love to share a photo of your hard work so please send them to me! Have a great holiday and here is wishing you love and happiness in any form you so choose.