Bake Sugar Cookies with pink & red sprinkles
or you can use pink & red M&M’s!
Chocolate Dipped Strawberries
Melt chip morsels in the microwave for 30 second intervals – stirring between. When the chocolate is smooth, dip the clean dried berries into the chocolate and place on wax paper to dry. Boom!
Anyone can do this. What a decadent treat!
Red Velvet Cupcakes – with Cream Cheese icing. WINNER!
- Red Velvet cupcake mix
- cream cheese icing
- sweetheart candies
Make the cupcakes and let them cool. Put the cream cheese icing on top and put some sweetheart candies on top! Your kids can help with icing the cupcakes and topping with sweetheart candies!
Make them as directed, but instead of making balls, roll it out and cut a heart cut out to make heart truffles. Drizzle with white or pink icing. Easy and pretty.
- 1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
- 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
- 2 (8 ounce) packages BAKER’S Semi-Sweet Baking Chocolate, melted
Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.