Valentine’s Day Sweet Treat Recipes


Jessica Terlato

Valentine’s Day – the holiday of love, red and pink hearts, and of course: desserts! For the past 200 years, chocolate has been a common Valentine’s Day treat for couples around the world. But, you don’t need to have a special someone in your life to enjoy the holiday. All you need are these four easy recipes that can sweeten up the day! 


Conversation Heart Bark


6 oz. white chocolate

2 oz. pink candy melts

1/4 tsp. canola or vegetable oil

8 oz. semisweet chocolate

Conversation heart candies and sprinkles, for decorating


  1. Line a large baking sheet with parchment paper and set it aside.
  2. Melt white chocolate and candy melts together in the microwave and stir every 20 seconds. Once melted and smooth, stir in oil, then set aside.
  3. Melt semi sweet chocolate the same way you melted white chocolate. Pour onto a prepared baking sheet and spread out into a large rectangle using a spoon or rubber spatula. Drizzle white chocolate mixture on top, then use a knife or toothpick to swirl layers together. Sprinkle top of bark with conversation hearts and sprinkles.
  4. Refrigerate for 2 hours. Once hardened, break into pieces and serve. 


Chocolate Covered Strawberries (easy with ice cube trays!)


2 c. chocolate chips

2 tbsp. coconut oil

16 strawberries 

Ice cube tray


  1. In a bowl, stir together melted chocolate chips and coconut oil.
  2. Spoon a layer of chocolate mixture into the bottom of each ice cube mold, then top each with a strawberry, stem side-up. Spoon the remaining chocolate mixture over strawberries.
  3. Freeze until chocolate is solid for up to 4 to 5 hours.


Red Velvet Cookies


2 c. all-purpose flour

2 tbsp. cocoa powder

1 1/4 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

1/2 c. (1 stick) butter

3/4 c. granulated sugar 

2 large eggs

2 tsp. pure vanilla extract 

1 tbsp. red food coloring 

1/4 c. powdered sugar


  1. Preheat oven to 325° and line 2 baking sheets with parchment. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. 
  2. In another large bowl, using a hand mixer, beat butter and sugar together until light and fluffy. Add eggs, one at a time, and beat after each addition, then add vanilla and red food coloring. Add dry ingredients and mix until just combined. 
  3. Roll about 1 tablespoon dough into a ball, then roll the ball in powdered sugar. Repeat this process. 
  4. Arrange balls about 1″ apart on prepared baking sheets and bake until cookies have flattened and set in the middle, 10 to 12 minutes. 
  5. Let cool on trays for 5 minutes, then transfer to wire rack to let cool completely.


Cookie Dough Hearts


Cookie Dough:

1/2 c. (1 stick) butter, softened

1/2 c. granulated sugar

1/2 c. brown sugar

2 tbsp. milk

2 tsp. pure vanilla extract

1/2 tsp. salt

2/3 c. mini chocolate chips

Chocolate Shell: 

1 1/2 c. chocolate chips, melted

2 tbsp. coconut oil

Cookie icing (in colors of choice)


  1. Line an 8″-x-8″ baking dish with parchment paper. In a large bowl, using a hand mixer, beat butter, sugars, milk, and vanilla until light and fluffy, then add salt. Next stir in chocolate chips.
  2. Press cookie dough mixture into parchment paper-lined baking dish and refrigerate until firm, about 1 hour.
  3. Line a large baking sheet with parchment paper and place a wire rack on top. Use a heart-shaped cookie cutter to cut out hearts then transfer to the wire rack. Freeze for 20 minutes.
  4. In a bowl, stir together melted chocolate and coconut oil. Use a fork to gently dip the hearts in the chocolate mixture. Place on a cooling rack then put in the freezer for 10 minutes.
  5. Pipe desired design onto hearts with cookie icing.


*All recipes are courtesy of*