Valentines Day Treats

Valentines Day Treat #1

Ingredients:
5 ounces white almond bark or white chocolate chocolate chips
5 ounces red candy melts (I found them at Michael’s craft store)
1 teaspoon shortening
5 cups chex cereal
1 cup strawberry cake mix
1/2 cup powdered sugar
1/2 package valentines chocolate M&M’s

Directions:
1. Start by dividing the chex mix into two bowls.  (2 1/2 cup in each)
2. In microwave safe dish, melt the 5 ounces white almond bark or white chocolate chips.  Add 1/2 teaspoon shortening so that the almond bark will spread evenly.  Microwave 30 seconds at a time and be careful not to burn the almond bark.  Dump this in the first bowl of chex and mix evenly to coat all of the chex cereal.
2.  Melt the red candy melts next also checking and stirring the candy melts 30 seconds at a time.  Once this is melted, pour this over the second bowl of divided chex and mix until coated.
3.  In two gallon size ziplock bags, put 1/2 cup strawberry cake mix and 1/4 cup powdered sugar in each bag.  Dump each bowl of chex mix in each bag and shake until coated with the powdered sugar and strawberry powdered cake mix.  

Valentines Day Treat #2

Cooking spray

3 tablespoons margarine

6 cups mini (or 60 regular-size) marshmallows

Red food coloring

9 cups Rice Krispies cereal

Heart-shaped cookie cutter

Plastic bags, yarn

Valentines Day Treat #3

Ingredients:

• 12 ounces white chocolate
• 8 cups popped popcorn
• 1/2 tsp. salt
• sprinkles
• (optional) conversation hearts

Directions:

Heat chocolate in the microwave or a double boiler until melted.
Place the popcorn in a large bowl, and pour the melted chocolate over it. Then use a spoon to toss the popcorn gently until it is evenly coated with the chocolate. Spread the popcorn out evenly on a baking sheet covered with parchment, wax paper, or aluminum foil. Sprinkle evenly with the salt, then sprinkle with as many sprinkles and conversation hearts as you would like.
Let cool for 10 minutes or until the chocolate has hardened. Break up into small pieces then serve or store in an airtight container for up to 1 week.

Valentines Day Treat #4

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 tsp baking powder
• 3/4 cup (96g) slivered almonds
• 1/4 cup packed light-brown sugar
• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar, plus more for dusting
• 1 large egg
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 8 oz strawberry or raspberry jam, seedless if preferred (preferably freezer jam)

Directions

• In a mixing bowl, whisk together flour, cinnamon, salt and baking powder, set aside. In a food processor, pulse almonds with brown sugar until finely ground, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and powdered sugar on low speed until combined, then increase to medium-high and whip until creamy, about 1 minute. Mix in egg, then blend in vanilla and almond extract. Mix in almond mixture, then with mixer set on low speed, slowly add in flour mixture and mix until combined. Form mixture into a ball and drop onto a sheet of plastic wrap, then flatten into a 6-inch round disk, cover with plastic wrap and chill in refrigerator 2 hours.
• Preheat oven to 350 degrees. Dust work surface with flour, cut disk in half and then evenly roll out each portion into 1/8 to 1/6-inch thickness. Cut into heart shapes using a cookie cutter, then using a smaller heart shape cookie cutter, cut smaller hearts into the centers of half of the hearts. Carefully transfer to Silpat or parchment paper lined baking sheets (you can run a sharp knife or pastry scaper under cookies to help lift them if needed. Also, chill dough that's not currently being rolled or baked, the hearts hold their shape better when cold), spacing cookies 1-inch apart. Bake in preheated oven 10 - 12 minutes until edges are lightly golden. Cool on baking sheet several minutes then transfer to a wire rack to cool completely. Spread strawberry jam over whole hearts, dust cookies with heart cut centers with powdered sugar then place those cookies over over tops. Store in an airtight container.