12 Pretty Sweet Valentine’s Day Treats and Snacks
Valentine's Day is the perfect occasion to show your love through the art of baking. Whether you are planning a romantic dinner for two or a fun party for friends, these twelve recipes offer a variety of sweet treats and snacks that capture the spirit of the holiday. From classic red velvet to elegant champagne-infused chocolates, these desserts are designed to be as beautiful as they are delicious. Prepare to fill your kitchen with the sweet aroma of cocoa and berries as you create these unforgettable Valentine's Day delights.
Red Velvet Heart Cupcakes
These striking red velvet cupcakes are topped with a luscious cream cheese frosting and a tiny edible heart, making them the ultimate romantic gesture in dessert form.
Ingredients
- •1 1/2 cups all-purpose flour
- •1 cup granulated sugar
- •1 teaspoon baking soda
- •1 teaspoon cocoa powder
- •1/2 teaspoon salt
- •1 cup buttermilk
- •1 large egg
- •1 cup vegetable oil
- •1 teaspoon white vinegar
- •1 teaspoon vanilla extract
- •2 tablespoons red food coloring
- •8 oz cream cheese, softened
- •1/2 cup unsalted butter, softened
- •3 cups powdered sugar
Method
- 1
1. Preheat your oven to 350 degrees Fahrenheit and line a standard muffin tin with festive paper liners to ensure the cupcakes are easy to remove.
- 2
2. In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt to remove any lumps.
- 3
3. In a separate bowl, whisk together the buttermilk, egg, vegetable oil, white vinegar, vanilla extract, and red food coloring until the mixture is a uniform deep red.
- 4
4. Gradually pour the wet ingredients into the dry ingredients, whisking gently until the batter is smooth and well-combined.
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5. Fill each cupcake liner about two-thirds of the way full with the batter to allow room for the cakes to rise during baking.
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6. Place the tin in the oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
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7. While the cupcakes cool completely on a wire rack, prepare the frosting by beating the softened cream cheese and butter together until light and fluffy.
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8. Gradually add the powdered sugar to the frosting mixture, beating on low speed until smooth, then pipe generous swirls onto the cooled cupcakes and top with a heart decoration.
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Strawberry White Chocolate Bark
A simple yet stunning snack featuring smooth white chocolate swirled with dried strawberries and pink sprinkles for a delightful crunch.
Ingredients
- •12 oz high-quality white chocolate, chopped
- •1/2 cup freeze-dried strawberries, crushed
- •1/4 cup pink and red heart sprinkles
- •1/4 cup slivered almonds
Method
- 1
1. Prepare a baking sheet by lining it with a piece of parchment paper or a silicone baking mat to prevent the chocolate from sticking.
- 2
2. Place the chopped white chocolate in a microwave-safe bowl and heat in 30-second intervals, stirring between each, until the chocolate is completely melted and smooth.
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3. Pour the melted white chocolate onto the prepared baking sheet and use a spatula to spread it into an even layer about a quarter-inch thick.
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4. Immediately sprinkle the crushed freeze-dried strawberries, heart-shaped sprinkles, and slivered almonds over the wet chocolate.
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5. Use the back of a spoon to gently press the toppings into the chocolate so they adhere firmly as it cools.
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6. Place the baking sheet in the refrigerator for at least 30 to 45 minutes until the chocolate bark is completely firm and set.
- 7
7. Once hardened, remove from the fridge and break the bark into irregular, bite-sized shards using your hands or a sharp knife.
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8. Store the bark in an airtight container in a cool place until you are ready to serve or package it as a gift.
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Pink Velvet Fudge
This creamy and dense fudge captures the flavor of pink velvet cake in a bite-sized treat that melts in your mouth.
Ingredients
- •3 cups white chocolate chips
- •1 can (14 oz) sweetened condensed milk
- •1/4 cup unsalted butter
- •1 teaspoon vanilla extract
- •2 drops pink gel food coloring
- •1/2 cup white chocolate curls for topping
Method
- 1
1. Line an 8x8 inch square baking pan with parchment paper, leaving a slight overhang on the sides for easy removal later.
- 2
2. In a medium-sized saucepan over low heat, combine the white chocolate chips, sweetened condensed milk, and unsalted butter.
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3. Stir the mixture constantly to prevent the chocolate from burning, heating until the chips are fully melted and the mixture is silky smooth.
- 4
4. Remove the saucepan from the heat and stir in the vanilla extract and the pink gel food coloring until the fudge reaches your desired shade of pink.
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5. Pour the warm fudge into the prepared baking pan and use a spatula to smooth the top into an even surface.
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6. Sprinkle the white chocolate curls or extra sprinkles over the top of the fudge while it is still tacky.
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7. Refrigerate the fudge for at least 3 to 4 hours, or until it has completely set and is firm to the touch.
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8. Use the parchment paper overhang to lift the fudge out of the pan and cut it into small, uniform squares for serving.
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Chocolate Dipped Strawberries
The quintessential Valentine's treat, these fresh strawberries are hand-dipped in rich dark chocolate and drizzled with white chocolate patterns.
Ingredients
- •1 lb fresh strawberries with stems
- •8 oz dark chocolate melting wafers
- •4 oz white chocolate melting wafers
Method
- 1
1. Carefully wash the strawberries and pat them completely dry with paper towels, as any moisture will prevent the chocolate from adhering correctly.
- 2
2. Melt the dark chocolate wafers in a small, deep bowl using the microwave in 20-second bursts, stirring until perfectly smooth.
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3. Holding a strawberry by its green stem or a toothpick, dip it into the melted dark chocolate, swirling to coat the fruit almost to the top.
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4. Allow the excess chocolate to drip back into the bowl, then place the strawberry onto a parchment-lined tray.
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5. Repeat the process for all strawberries and let the dark chocolate coating set completely at room temperature or in the fridge.
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6. Melt the white chocolate wafers in a separate small bowl and transfer the liquid to a piping bag with a very small tip or a plastic bag with a corner snipped off.
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7. Drizzle the white chocolate in thin, decorative lines or zig-zag patterns across the dark chocolate-covered strawberries.
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8. Let the drizzle set firmly before arranging the strawberries on a serving platter or in a gift box.
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Sweet Conversation Heart Cookies
Delicate sugar cookies cut into heart shapes and decorated with colorful royal icing and classic Valentine's Day phrases.
Ingredients
- •3 cups all-purpose flour
- •1 teaspoon baking powder
- •1 cup unsalted butter, softened
- •1 cup granulated sugar
- •1 large egg
- •1 teaspoon almond extract
- •4 cups powdered sugar
- •3 tablespoons meringue powder
- •5-7 tablespoons warm water
- •Assorted food coloring gels
Method
- 1
1. In a medium bowl, whisk together the flour and baking powder. In a large bowl, cream the butter and sugar until light and airy.
- 2
2. Beat in the egg and almond extract, then gradually add the dry ingredients to form a stiff dough.
- 3
3. Roll the dough out on a floured surface to about a quarter-inch thickness and use heart-shaped cutters to create your cookie shapes.
- 4
4. Arrange the cookies on a baking sheet and bake at 350 degrees Fahrenheit for 10 to 12 minutes until the edges are just barely golden.
- 5
5. While the cookies cool, prepare the royal icing by whisking powdered sugar, meringue powder, and water until stiff peaks form, then divide and color as desired.
- 6
6. Thin some of the icing with a few drops of water to a flooding consistency and coat the surface of each cookie in different pastel colors.
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7. Allow the base icing to dry completely for several hours until it is hard to the touch.
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8. Use a fine-tip piping bag filled with stiff red icing to write traditional phrases like 'BE MINE' or 'LOVE' onto the cookies.
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Raspberry Swirl Cheesecake Brownies
Fudgy dark chocolate brownies with a creamy cheesecake layer and a vibrant, tangy raspberry swirl.
Ingredients
- •1/2 cup unsalted butter, melted
- •1 cup granulated sugar
- •1/2 cup cocoa powder
- •2 large eggs
- •1/2 cup all-purpose flour
- •8 oz cream cheese, softened
- •1/3 cup sugar
- •1 egg yolk
- •1/4 cup raspberry jam
Method
- 1
1. Preheat your oven to 325 degrees Fahrenheit and grease an 8-inch square baking pan or line it with parchment paper.
- 2
2. In a bowl, combine the melted butter, 1 cup sugar, and cocoa powder. Whisk in 2 eggs, then fold in the flour until just combined to create the brownie base.
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3. Spread about three-quarters of the brownie batter into the bottom of the prepared pan, smoothing it out with a spatula.
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4. In a separate bowl, beat the softened cream cheese with 1/3 cup sugar and the egg yolk until the mixture is smooth and creamy.
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5. Spread the cream cheese mixture evenly over the brownie batter in the pan.
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6. Drop small spoonfuls of the remaining brownie batter and the raspberry jam onto the top of the cheesecake layer.
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7. Use a knife or a skewer to gently swirl the jam and brownie batter into the cheesecake layer to create a decorative marbled effect.
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8. Bake for 30 to 35 minutes until the edges are set, then let the brownies cool completely in the pan before slicing into squares.
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Sweet Valentine Popcorn Mix
A crunchy and addictive snack mix featuring popcorn coated in white chocolate, tossed with pretzels and Valentine-themed candies.
Ingredients
- •8 cups popped popcorn
- •1 cup pretzel twists
- •1 cup red and pink M&Ms
- •12 oz white chocolate melting wafers
- •1/4 cup red sanding sugar
Method
- 1
1. Spread the popped popcorn and the mini pretzel twists in a single, even layer over a large baking sheet lined with parchment paper.
- 2
2. Melt the white chocolate wafers in the microwave in short intervals, stirring frequently until the chocolate is smooth and runny.
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3. Using a spoon or a whisk, drizzle the melted white chocolate generously over the popcorn and pretzel mixture.
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4. While the chocolate is still wet, immediately sprinkle the red and pink M&Ms and the red sanding sugar over the top so they stick.
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5. Use two large spoons to gently toss the mixture, ensuring that all pieces of popcorn and pretzels are lightly coated in chocolate and candies.
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6. Spread the mixture back out into a single layer and let it sit at room temperature for about 20 minutes until the chocolate has hardened.
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7. Once set, break up any large clumps of popcorn and pretzels into smaller, manageable clusters.
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8. Serve the snack mix in a large bowl or package it into individual clear bags tied with red ribbons for a sweet party favor.
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Rustic Cherry Almond Galette
A beautiful, free-form pastry filled with sweet dark cherries and a hint of almond, perfect for a cozy Valentine's dessert.
Ingredients
- •1 1/4 cups all-purpose flour
- •1/2 cup cold unsalted butter, cubed
- •1/4 cup ice water
- •1/2 teaspoon salt
- •2 cups pitted dark cherries
- •1/4 cup granulated sugar
- •1 tablespoon cornstarch
- •1/4 cup sliced almonds
Method
- 1
1. To make the crust, pulse the flour, salt, and cold butter in a food processor until the mixture resembles coarse crumbs.
- 2
2. Gradually add the ice water one tablespoon at a time, pulsing until the dough just begins to come together into a ball.
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3. Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes to allow the gluten to relax and the butter to chill.
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4. In a bowl, toss the pitted cherries with the granulated sugar and cornstarch until the fruit is evenly coated.
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5. On a floured surface, roll the chilled dough into a 12-inch circle and transfer it onto a parchment-lined baking sheet.
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6. Pile the cherry mixture into the center of the dough, leaving a 2-inch border around the edges.
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7. Gently fold the edges of the dough over the fruit, overlapping the pastry as you go to create a rustic, pleated look.
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8. Sprinkle the sliced almonds over the exposed fruit and dough edges, then bake at 400 degrees Fahrenheit for 25 to 30 minutes until the crust is golden brown.
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Mini Cherry Heart Pies
Adorable individual hand pies shaped like hearts and filled with sweet cherry preserves, perfect for sharing.
Ingredients
- •2 refrigerated pie crusts
- •1 cup cherry pie filling
- •1 egg, beaten
- •2 tablespoons coarse sugar
Method
- 1
1. Unroll the refrigerated pie crusts onto a lightly floured surface and use a large heart-shaped cookie cutter to cut out an even number of hearts.
- 2
2. Place half of the heart cutouts onto a baking sheet lined with parchment paper, leaving space between each one.
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3. Spoon a small amount of cherry pie filling into the center of each heart on the baking sheet, taking care not to overfill.
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4. Use a pastry brush or your finger to lightly coat the edges of the filled hearts with the beaten egg wash.
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5. Place a second heart cutout over the top of the filling and use the tines of a fork to crimp the edges together securely.
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6. Use a small knife to cut a tiny 'X' or a small heart-shaped vent in the center of each top crust to allow steam to escape.
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7. Brush the tops of the pies with the remaining egg wash and sprinkle generously with the coarse sugar for a sweet crunch.
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8. Bake at 375 degrees Fahrenheit for 15 to 18 minutes until the pies are puffed and a beautiful golden brown color.
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Pink Champagne Chocolate Truffles
Sophisticated and decadent truffles made with white chocolate ganache and a splash of real pink champagne.
Ingredients
- •8 oz white chocolate, finely chopped
- •1/4 cup heavy cream
- •2 tablespoons pink champagne
- •1 drop pink food coloring
- •1/2 cup pink sanding sugar
Method
- 1
1. Place the finely chopped white chocolate into a medium-sized heat-proof glass bowl and set it aside.
- 2
2. In a small saucepan over medium heat, bring the heavy cream to a gentle simmer, being careful not to let it reach a full boil.
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3. Pour the hot cream over the chopped white chocolate and let it sit undisturbed for five minutes to naturally melt the chocolate.
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4. Gently whisk the mixture starting from the center and moving outwards until it is completely smooth and combined.
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5. Stir in the pink champagne and the optional food coloring until the ganache is a soft, uniform pink color.
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6. Cover the surface of the ganache with plastic wrap and refrigerate for at least 4 hours or until it is firm enough to scoop.
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7. Use a small scoop to portion the ganache and roll them between your palms to form one-inch spheres.
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8. Roll each truffle in a bowl of pink sanding sugar until fully coated and store them in the refrigerator until you are ready to serve.
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Red Velvet Whoopie Pies
Soft, cake-like red velvet cookies sandwiched together with a thick and creamy marshmallow cream filling.
Ingredients
- •2 cups all-purpose flour
- •2 tablespoons cocoa powder
- •1/2 teaspoon baking soda
- •1/2 cup unsalted butter, softened
- •1 cup brown sugar
- •1 egg
- •1/2 cup buttermilk
- •1 tablespoon red food coloring
- •7 oz marshmallow fluff
- •1/2 cup unsalted butter, softened
- •1 cup powdered sugar
Method
- 1
1. Sift together the flour, cocoa powder, and baking soda in a bowl; in a separate large bowl, cream 1/2 cup butter and brown sugar.
- 2
2. Beat the egg and red food coloring into the butter mixture, then alternate adding the dry ingredients and buttermilk until a thick batter forms.
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3. Drop rounded tablespoons of the batter onto a parchment-lined baking sheet, spacing them at least two inches apart as they will spread.
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4. Bake at 350 degrees Fahrenheit for 10 to 12 minutes until the tops spring back when lightly touched, then cool completely.
- 5
5. To make the filling, beat the marshmallow fluff, the remaining 1/2 cup of softened butter, and the powdered sugar together until very light and fluffy.
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6. Match the cooled cookies into pairs of similar size and shape to ensure the sandwiches look uniform.
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7. Pipe or spread a thick layer of the marshmallow filling onto the flat side of one cookie from each pair.
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8. Top with the second cookie, pressing down gently so the filling reaches the edges, and serve immediately or store in an airtight container.
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Rich Chocolate Raspberry Mousse
A light yet intensely flavored chocolate mousse infused with fresh raspberry puree for a sophisticated Valentine's treat.
Ingredients
- •6 oz dark chocolate, chopped
- •3 large egg whites
- •1/2 cup heavy cream
- •1/4 cup granulated sugar
- •1/2 cup fresh raspberries, pureed and strained
Method
- 1
1. Melt the chopped dark chocolate in a heat-proof bowl over a pot of simmering water, then remove from heat and let it cool slightly.
- 2
2. In a clean mixing bowl, beat the egg whites until soft peaks form, then gradually add the sugar while continuing to beat until stiff, glossy peaks form.
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3. In a separate bowl, whip the heavy cream until it reaches stiff peaks, being careful not to over-beat it into butter.
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4. Gently fold the strained raspberry puree into the melted chocolate until the mixture is uniform.
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5. Use a spatula to gently fold a third of the whipped cream into the chocolate mixture to lighten it up.
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6. Carefully fold in the remaining whipped cream and then the stiff egg whites, using a slow figure-eight motion to keep the mousse airy.
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7. Spoon or pipe the mousse into glass ramekins or decorative coupes and refrigerate for at least two hours to set.
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8. Just before serving, garnish each portion with a fresh whole raspberry and a sprig of mint for a professional presentation.
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Wrapping Up
We hope these twelve sweet Valentine’s Day treats bring joy and sweetness to your celebration. Each recipe has been crafted to provide a perfect balance of flavor and visual appeal, making them ideal for gifting or sharing with those you hold dear. Happy Valentine's Day and happy baking!