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Valentine Bark

Any assortment of Valentine`s candy can be used in this recipe with great results - message hearts, cream filled chocolate hearts and small cinnamon hearts.1 pound white chocolate, semisweet chocolate, or milk chocolate
2 cups assorted Valentine`s Day candyLine a large jellyroll pan with parchment or wax paper and set aside.Melt the chocolate in a large heavy saucepan over very low heat or in a microwave, stirring frequently until the chocolate is smooth and melted. Spread the melted chocolate evenly on the prepared pan. Sprinkle the candy evenly over the chocolate and press the candy into the chocolate to make sure it will not fall out later. Set aside the chocolate to cool.Once the chocolate has set, break into small pieces. Store the bark in a tightly sealed container at room temperature or in the refrigerator. Wrap the candy in plastic wrap or brightly colored cellophane and tie into small bundles with bright ribbon for gift giving. Add a special tag or Valentine to each little bundle.Makes about 1 1/2 pounds candy.

Champagne by the spoonful
Champagne by the SpoonfulMakes 2 servings.Fresh berries suspended in champagne gelatin keep well for several days, so prepare this grown up dessert on a day when you have an hour or two to keep an eye on the gelatin mixture as it chills. Make sure you choose champagne flutes that are wide (Upload by user)

Cherry and chocolate pastry hearts
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Chocolate cherry valentine torte
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Gold painted chocolate truffles
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Kiss me candy roses
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Heres my heart fudge
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Valentine candy cones
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Sweetheart fantasy fudge
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Raspberry rum balls
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Sweetheart cherry nut fudge
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Valentine pretzel rods
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Red velvet whoopie pies
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Victorian gingerbread cookies
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Hearts-filled-with-love cookies
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White velvet cutouts
White Velvet Cutouts2 cups butter or margarine, softened 8 ounces cream cheese, softened 2 cups granulated sugar 2 egg yolks 1 teaspoon vanilla extract 4 1/2 cups all purpose flouruButter Cream Frosting/u3 1/2 cups confectioners` sugar, divided 3 (Upload by user)
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