Valentine’s Day is the perfect occasion to indulge in love-themed sweets that combine chocolate, strawberries, cherries, and festive colors. Whether you’re planning a romantic dinner, a family gathering, or treating friends and coworkers, these adorable treats will steal the show. From creamy Oreo truffles to playful chocolate-covered strawberry ladybugs, each recipe is simple, mostly no-bake or quick-bake, and bursting with Valentine vibes.
In this article, you’ll find full recipes for
1. Valentine’s Oreo Truffles
These creamy, bite-sized balls feature Golden Oreos for a milder vanilla flavor, mixed with cream cheese, tinted pink, and dipped in vanilla candy coating. They’re elegant yet easy—no oven required.
Ingredients (makes about 40-50 truffles):
- 36-42 Golden Oreo cookies (one family-size package)
- 6 oz (¾ cup) cream cheese, softened to room temperature
- 20 drops pink food coloring (divided; gel or liquid works)
- 16 oz vanilla candy coating (or white chocolate melts)
- Valentine’s-themed sprinkles (hearts, pearls, red/pink mix)
Instructions:
- Crush the Golden Oreos into fine crumbs using a food processor or by placing them in a zip-top bag and smashing with a rolling pin.
- In a large bowl, mix the Oreo crumbs with the softened cream cheese and about 15 drops of pink food coloring until a smooth, dough-like mixture forms. Add more coloring if needed for a vibrant pink hue.
- Roll the mixture into 1-inch balls (about 1 tablespoon each). Place on a parchment-lined baking sheet.
- Freeze the balls for 20-30 minutes to firm up.
- Melt the vanilla candy coating in a microwave-safe bowl in 30-second intervals, stirring until smooth. Add the remaining 5 drops of pink food coloring for a light tint if desired.
- Dip each frozen ball into the melted coating using a fork, letting excess drip off. Place back on the parchment and immediately top with sprinkles.
- Let set at room temperature or in the fridge for 10-15 minutes. Store in an airtight container in the refrigerator for up to 1 week.
Tips: For a surprise center, press a small heart sprinkle inside before rolling. These make great gifts in pink candy boxes.
2. Hearts Fudge
This layered fudge is creamy, melt-in-your-mouth sweet, and shaped into adorable hearts with vibrant pink and red swirls.
Ingredients (makes about 20-25 heart pieces):
- 3½ cups white chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 3 tbsp unsalted butter
- Red food coloring (or pink/red gel)
- Heart-shaped sprinkles
Instructions:
- Line an 8×8-inch pan with parchment paper.
- In a medium saucepan over low heat, combine white chocolate chips, condensed milk, and butter. Stir constantly until fully melted and smooth (avoid boiling).
- Remove from heat. Divide the mixture into two bowls.
- Add red food coloring to one bowl for a deep pink/red shade; leave the other white or add a lighter tint.
- Pour the white layer into the pan first, spreading evenly. Add dollops of the colored mixture on top and swirl gently with a knife for a marbled effect.
- Sprinkle hearts on top while still wet.
- Refrigerate for 2-3 hours until firm. Cut into heart shapes using a cookie cutter or knife.
Tips: For cleaner cuts, warm the knife slightly. Store in the fridge for up to 2 weeks.
3. Chocolate Brownie Cherry Bombs
These decadent bombs hide a juicy maraschino cherry inside fudgy brownie, all coated in chocolate—perfect for a “kiss” surprise.
Ingredients (makes about 30-40 bombs):
- 1 box (18.3 oz) chewy fudge brownie mix (plus oil, eggs, water per package)
- ½ cup vegetable oil
- 2 large eggs
- 12 oz whipped chocolate frosting
- 10 oz maraschino cherries (drained, patted dry, stems removed)
- 18 oz chocolate almond bark or candy melts (for coating)
Instructions:
- Bake brownies according to package in a 9×13 pan; cool completely. Crumble into a bowl and mix with frosting until dough-like.
- Flatten 1-2 tbsp brownie mixture, place a cherry in the center, and wrap to fully enclose. Roll into balls. Freeze 30 minutes.
- Melt chocolate coating in microwave, stirring until smooth.
- Dip frozen balls, let excess drip, and place on parchment. Add sprinkles if desired.
- Set in fridge for 15 minutes. Store refrigerated.
Tips: Pat cherries very dry to prevent sogginess. These are best eaten within 3-4 days.
4. Strawberry Kiss Cookies
Soft, pink cookies topped with strawberry Hershey’s Kisses and sparkly sanding sugar—cute and kissable!
Ingredients (makes about 18-24 cookies):
- 16 oz Funfetti sugar cookie mix
- 4 oz cream cheese, softened
- 1 large egg
- ½ cup pink sanding sugar (or red/pink mix)
- 18-24 Hershey’s Strawberry Kisses (or regular milk chocolate)
Instructions:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Mix cookie mix, cream cheese, and egg until dough forms.
- Roll into 1-inch balls, then roll in sanding sugar.
- Place on sheets 2 inches apart. Bake 8-10 minutes until edges set.
- Immediately press a Kiss into each center (it will melt slightly).
- Cool on sheet 5 minutes, then transfer to rack.
Tips: Chill dough 30 minutes if too sticky. Use cone-shaped Kisses for extra cuteness.
5. Valentine’s Cookie Cups
Heart-shaped cookie cups filled with melty Hershey’s Hugs and topped with pink frosting or sprinkles.
Ingredients (makes 24-26 cups):
- 17.5 oz sugar cookie mix
- ½ cup salted butter, softened
- 3 tbsp all-purpose flour
- 1 large egg
- Pink/red food coloring
- 24-26 Hershey’s Hugs
- Decorative sprinkles
Instructions:
- Preheat oven to 350°F. Grease a mini muffin tin (or heart-shaped if available).
- Mix cookie mix, butter, flour, egg, and food coloring until dough forms.
- Roll into balls, press into muffin cups to form a cup shape.
- Bake 10-12 minutes until golden.
- Immediately press a Hug into each center. Add sprinkles.
- Cool in tin 10 minutes, then remove.
Tips: Use a heart mold for extra theme. Great for parties!
6. Chocolate Covered Strawberry Ladybugs
Adorable edible ladybugs made from fresh strawberries—healthy-ish and super fun for kids.
Ingredients (makes about 20-25 ladybugs):
- 1 pint fresh strawberries
- Wilton milk chocolate candy discs (or melts)
- 1-2 pieces black licorice rope
- Edible candy eyes
Instructions:
- Wash and dry strawberries thoroughly.
- Melt chocolate discs in microwave.
- Dip each strawberry in chocolate, leaving the top third uncovered for “wings.” Place on parchment.
- While wet, add edible eyes to the chocolate head.
- Cut licorice into small strips for antennae; insert into chocolate before it sets.
- Use a piping bag or toothpick to add chocolate dots for spots.
- Set in fridge 10-15 minutes. Serve same day.
Tips: Use large strawberries for easier assembly. A fun kid activity!
Conclusion
These six Valentine’s Day treats offer something for everyone—from rich chocolate indulgences to fruity, playful bites. They’re easy to customize with colors and sprinkles, making them ideal for gifting, sharing, or enjoying at home. Baking (or no-baking) these together can become a sweet tradition that spreads love and joy.
Whip up a batch this February and watch smiles appear! Happy Valentine’s Day—may your treats be as sweet as your celebrations.
Frequently Asked Questions (FAQs)
Can I make these treats ahead of time? Yes! Most store well in the fridge for 5-7 days (truffles, fudge, bombs) or 3-4 days (cookies, ladybugs). Fudge and truffles freeze beautifully for up to a month.
Are there gluten-free options? Use gluten-free Oreos for truffles, a GF brownie mix for bombs, and GF cookie mix for cups/kisses. Check labels for other ingredients.
How do I get the perfect pink color? Use gel food coloring for vibrant results without watering down mixtures. Start with small drops and add gradually.
Can kids help make these? Absolutely—the truffles, ladybugs, and cookie cups are great no-bake or simple tasks for little hands. Supervise melting chocolate.
What if I don’t have heart sprinkles? Any red/pink/purple sprinkles work, or use crushed Valentine candies for crunch.