3 Easy Valentine's Day Treats

Chocolate Dipped Marshmallows

• 18 large marshmallows, melted
• 1/3 cup semisweet chocolate chips, melted
• Pink or red sprinkles

1. Line a baking sheet with parchment paper.
2. Dip each marshmallow in the melted chocolate so the chocolate comes halfway up the sides; roll the dipped marshmallows in the sprinkles until they're evenly coated.
3. Place the marshmallows on the prepared baking sheet and chill until the chocolate sets, about 30 minutes.
4. Package in small cellophane bags.

Raspberry Sugar Cookie Hearts

• 1 tube of refrigerated sugar cookie dough
• Flour, for dusting your work surface
• Raspberry jam

1. Preheat oven to 325 degrees F; line a baking sheet with parchment paper.
2. Lightly dust your work surface with flour and roll out the cookie dough until it's 1/4-inch thick; cut the dough with a heart-shaped cookie cutter and place on prepared baking sheet.
3. Bake for 10 to 14 minutes, or until cookies are lightly brown around the edges; place the cookies on a wire rack to cool.
4. Spread the jam evenly on half of the cookies; top with the remaining cookies and serve.

Red Hot Chocolate Bark

• 12-ounces semisweet chocolate, chopped
• 1/2 cup cinnamon red hot candies, chopped

1. Line a baking sheet with parchment paper. Place the chocolate in a medium stainless steel bowl and place the bowl over a pot of boiling water, making sure the bottom of the bowl doesn't touch the surface of the water; stir frequently, until the chocolate is melted and smooth.
2. Pour the chocolate onto the prepared baking sheet and use a spatula to spread it evenly; sprinkle the red hots over the chocolate; chill the bark for 15 to 20 minutes, until it's set.
3. Remove the bark from the refrigerator and break into small pieces. Package in small cellophane bags.