White Chocolate Valentine Hearts

Aren’t these little hearts just delightful??  They make me smile.  On the spur of the moment, I decided we needed a little festive sweetness around here.  So, in the ten minutes before nap-time, I whipped these babies up and tossed them in the freezer.  Perfect!

All you need?

 

8 oz. white chocolate chips (or vanilla flavored almond bark)*

pink sprinkles or crushed pink candies **

silicone muffin tins or molds

 

Melt chocolate or almond bark.  (I did mine in the microwave on med-high heat.  It took 2 1/2 minutes, but that will vary from microwave to microwave.)  While that’s happening, scatter about a teaspoon of sprinkles or crushed candy in the bottom of each muffin tin well.  Spoon a good tablespoon of melted chocolate/bark over the sprinkles/candy.  Gently slide the tins from side to side until the chocolate settles evenly up to the edges.  Toss them in the fridge or freezer until set up.  They should just pop right out!

 

yield: 12 muffin tin hearts

 

* White chocolate tastes better.  Almond bark melts beautifully.  Totally up to you.

**I made 6 with sprinkles– those are the neater polka-dotted ones.  The other six five (whoops!) have crushed Canada mints and oh.my.word, they are wintergreen-y perfection.  Delish.

 

linked up at A Spicy Perspective, Tasty Tuesday, Tempt My Tummy Tuesday
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