It’s Mark’s birthday! Let’s celebrate by talking about the Valentine’s Day treats I made for him, failed to send him, and then ate all by myself.
I know. I’m a real catch. 😉
I had every intention of sending them. I really did. But the post office was closed for two days after I made them…and also they tasted so good. I didn’t want them to go bad, you guys!
Anyway, I just had to share them. Even if it’s past Valentine’s Day. Because they’re so so easy (7 total ingredients for both candies!) and too freakin’ cute.
My best friend often makes fun of me because my favorite chocolate bar ever is a crunch bar. I guess it’s an unpopular opinion. But last year, on Valentine’s Day, Mark showed up with a bunch of roses & a whole bag of mini crunch bars. We ate them in bed while we watched tv and drank lattes, and I’ve never felt more understood.
Since we couldn’t be together this year, I thought it would be cute to send him homemade crunch bars in the shape of hearts. As a little reminder of that sweet memory of ours! Then I decided to add in the truffles, for a little bit of variety and some festive flare.
Valentine's Day Themed Chocolates
17 Oreo cookies
6 oz softened cream cheese
pinch of salt
1 cup dark chocolate chips
1 tablespoon coconut oil
dried edible rose petals
1/2 cup rice cereal
for the truffles
line a baking sheet with a piece of parchment paper
pulse the oreos in a food processor until they are a fine powder. add in the cream cheese and a pinch of salt and mix till combined.
scoop a tablespoon of the oreo-cream-cheese batter into your hand and roll it into a perfectly round ball. place the truffle on the baking sheet. repeat with the rest of the batter.
place the baking sheet in the fridge for at least 30 minutes to allow the truffles to harden.
in a microwaveable bowl, melt the chocolate and coconut oil in 20 second increments. after each 20 second run, pull the bowl from the microwave and give the chocolate a good stir.
once the chocolate is completely melted with no chunks present, pull the truffles out of the fridge. dunk each truffle in the chocolate bowl, coating it entirely. use a fork to remove the truffle from the bowl and allow the excess chocolate to drip back into the bowl. transfer the truffle back to the parchment paper.
once all the truffles are covered with chocolate, sprinkle the tops of with crumbled oreo cookies and flecks of rose petals. place the baking sheet back in the fridge for 1 more hour, so that the chocolate can fully harden.
for the crunch hearts
coat heart-shaped candy molds or ice trays with a little coconut oil. set aside for now.
use the leftover melted chocolate from the truffles (there’s no way you would have used it all! but if you did, just add more) and add the rice cereal. stir until all of the cereal is coated in chocolate.
carefully transfer the chocolate to the candy molds/ice trays. level off the tops using a knife.
place the chocolate molds in the freezer for at least 2 hours.
once hardened, pop the hearts out of the molds. freezing just makes them harder and easier to do this. you can store them in the fridge from here on out.