19 Valentine’s Day Party Desserts That Feed a Crowd

There’s something special about desserts that brings people together, especially when you’re hosting a party and want everyone to have plenty to enjoy. Crowd-pleasing desserts should be easy to make in large batches, simple to serve, and delicious enough that everyone goes back for seconds.

The best part? Most of these can be prepped ahead of time, so you’re not stuck in the kitchen while your guests are having fun. Here are some tried-and-true recipes that’ll keep your dessert table stocked and your party stress-free.

Strawberry Shortcake Trifle

This layered dessert looks impressive but comes together quickly, and you can make it hours before your party starts. The combination of fluffy cake, fresh berries, and whipped cream never disappoints, and serving it in a clear trifle dish means everyone can see all those pretty layers.

Servings: 16
Preparation Time: 25 minutes
Chilling Time: 2 hours
Total Time: 2 hours 25 minutes

Ingredients:

• 2 store-bought pound cakes, cut into 1-inch cubes
• 4 cups fresh strawberries, hulled and sliced
• 1/3 cup granulated sugar
• 4 cups heavy whipping cream
• 1/2 cup powdered sugar
• 2 teaspoons vanilla extract
• Fresh mint leaves for garnish (optional)

Instructions:

1. Toss the sliced strawberries with granulated sugar in a medium bowl and let them sit for 15 minutes to release their juices.
2. While the berries macerate, whip the heavy cream, powdered sugar, and vanilla extract in a large bowl using an electric mixer until stiff peaks form.
3. Arrange half of the pound cake cubes in the bottom of a large trifle dish or glass bowl.
4. Spoon half of the strawberries with their juices over the cake layer, then spread half of the whipped cream on top.
5. Repeat the layers with remaining cake, strawberries, and whipped cream.
6. Cover and refrigerate for at least 2 hours before serving. Garnish with fresh mint if desired.

Tips:

You can substitute angel food cake for a lighter version. If strawberries aren’t in season, frozen strawberries work well once thawed and drained. This trifle can be assembled up to 6 hours ahead and kept chilled until serving time.

Red Velvet Brownies

Rich, fudgy, and with that classic red velvet flavor, these brownies are always the first to disappear at any party. They’re easier than making a layered cake but just as eye-catching, especially when you add a cream cheese swirl on top.

Servings: 24
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

Ingredients:

• 1 cup unsalted butter, melted
• 2 cups granulated sugar
• 4 large eggs
• 1 1/2 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 2 tablespoons red food coloring
• 2 teaspoons vanilla extract
• 8 oz cream cheese, softened
• 1/3 cup powdered sugar
• 1 egg yolk

Instructions:

1. Preheat your oven to 350°F and line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large bowl, whisk together melted butter and granulated sugar until combined, then beat in the 4 eggs one at a time.
3. Stir in the flour, cocoa powder, salt, food coloring, and vanilla extract until just combined.
4. Pour the brownie batter into the prepared pan and spread it evenly.
5. In a small bowl, beat the cream cheese, powdered sugar, and egg yolk until smooth, then drop spoonfuls over the brownie batter.
6. Use a knife to swirl the cream cheese mixture into the brownie batter, creating a marbled effect.
7. Bake for 28-30 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Let cool completely before cutting into squares.

Tips:

For cleaner cuts, chill the brownies for an hour before slicing. You can bake these a day ahead and store them in an airtight container at room temperature. If you want extra cream cheese flavor, double the cream cheese topping.

White Chocolate Raspberry Cheesecake Bars

Creamy cheesecake bars with swirls of raspberry and white chocolate are elegant enough for adults but sweet enough for kids to love, too. The graham cracker crust holds up well, making these easy to grab and eat while mingling.

Servings: 20
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes

Ingredients:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 3 tablespoons granulated sugar
• 16 oz cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup white chocolate chips, melted
• 1/2 cup raspberry jam

Instructions:

1. Preheat your oven to 325°F and line a 9×13 inch pan with parchment paper.
2. Mix graham cracker crumbs, melted butter, and 3 tablespoons sugar in a bowl, then press firmly into the bottom of the prepared pan.
3. Beat cream cheese and 3/4 cup sugar until smooth and fluffy, about 2 minutes, then add the eggs and vanilla, mixing until just combined.
4. Fold in the melted white chocolate until evenly distributed.
5. Pour the cheesecake mixture over the crust and spread it evenly.
6. Drop small spoonfuls of raspberry jam over the top, then use a knife to gently swirl it through the cheesecake layer.
7. Bake for 32-35 minutes until the edges are set but the center still jiggles slightly when you shake the pan.
8. Let cool to room temperature, then refrigerate for at least 3 hours before cutting into bars.

Tips:

Fresh or frozen raspberries can replace the jam if you prefer. Just cook them down with a bit of sugar first. These bars are best made a day ahead since they need time to chill and set properly. Store in the refrigerator, covered, for up to 5 days.

Chocolate Covered Strawberry Cupcakes

These cupcakes taste just like the classic treat but in an easier-to-serve form. The chocolate cake is moist and rich, and the strawberry buttercream adds a fresh fruity note that keeps them from being too heavy.

Servings: 24
Preparation Time: 25 minutes
Cooking Time: 18 minutes
Total Time: 43 minutes

Ingredients:

• 1 box chocolate cake mix (plus required ingredients on box)
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup strawberry puree (about 6 fresh strawberries, blended)
• 2 tablespoons heavy cream
• Pink food coloring (optional)
• 1 cup chocolate chips, melted
• Fresh strawberries for topping

Instructions:

1. Preheat your oven according to cake mix directions and line two 12-cup muffin tins with cupcake liners.
2. Prepare the chocolate cake batter according to package directions, then divide it evenly among the cupcake liners, filling each about two-thirds full.
3. Bake for 16-18 minutes, until a toothpick inserted into the center comes out clean. Then cool completely on a wire rack.
4. While the cupcakes cool, beat the butter until creamy, then gradually add the powdered sugar, one cup at a time.
5. Mix in strawberry puree and heavy cream, beating until light and fluffy. Add a drop or two of pink food coloring if desired.
6. Pipe or spread the strawberry buttercream onto cooled cupcakes.
7. Drizzle melted chocolate over each cupcake and top with a fresh strawberry half.

Tips:

You can make the cupcakes a day ahead and store them unfrosted in an airtight container. The buttercream can also be made ahead and kept refrigerated for up to 3 days. For a shortcut, use store-bought chocolate frosting and strawberry frosting instead of making your own.

Pink Lemonade Cookies

Soft, chewy, and bursting with citrus flavor, these bright pink cookies are fun and refreshing. They’re perfect for a party because they’re not overly sweet and the pretty color makes them look festive on any dessert table.

Servings: 36
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes

Ingredients:

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1/4 cup frozen pink lemonade concentrate, thawed
• 1 tablespoon lemon zest
• Pink food coloring
• 1/2 cup granulated sugar (for rolling)

Instructions:

1. Preheat your oven to 350°F and line baking sheets with parchment paper.
2. Whisk together flour, baking soda, and salt in a medium bowl and set aside.
3. Beat the butter and 1 1/2 cups of sugar until light and fluffy, about 3 minutes, then add the eggs one at a time.
4. Mix in the pink lemonade concentrate, lemon zest, and a few drops of pink food coloring until the dough is evenly tinted.
5. Gradually add the flour mixture, stirring until just combined.
6. Roll dough into 1-inch balls, then roll each ball in the remaining granulated sugar.
7. Place cookies 2 inches apart on prepared baking sheets and bake for 9-10 minutes, until the edges are set but the centers still look slightly underbaked.
8. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Tips:

Regular lemonade concentrate works if you can’t find pink, just add extra food coloring. These cookies freeze beautifully for up to 3 months, so you can bake them well ahead of your party. For a tangy glaze, mix powdered sugar with a bit of lemonade concentrate and drizzle over cooled cookies.

No-Bake Cherry Cheesecake Cups

Individual servings make these cheesecake cups super convenient for parties, and since they’re no-bake, you won’t heat up your kitchen. The cherry topping adds a classic touch that everyone recognizes and loves.

Servings: 16
Preparation Time: 20 minutes
Chilling Time: 3 hours
Total Time: 3 hours 20 minutes

Ingredients:

• 2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups heavy whipping cream
• 1 can (21 oz) cherry pie filling

Instructions:

1. Mix graham cracker crumbs and melted butter in a bowl until the mixture resembles wet sand.
2. Divide the crumb mixture evenly among 16 small cups or jars, pressing down firmly to create a crust layer.
3. Beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
4. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
5. Spoon or pipe the cheesecake filling over the crusts, filling each cup about three-quarters full.
6. Top each cup with a spoonful of cherry pie filling.
7. Refrigerate for at least 3 hours or until set and firm.

Tips:

Blueberry, strawberry, or raspberry pie filling work just as well if you want variety. You can make these up to 2 days ahead and keep them refrigerated, covered. For easy transport, use cups with lids or cover each one with plastic wrap.

Chocolate Dipped Pretzel Rods

Sweet, salty, and completely addictive, these pretzel rods look fancy but take almost no effort to make. You can customize them with different colors of chocolate and sprinkles to match your party theme.

Servings: 24
Preparation Time: 15 minutes
Chilling Time: 30 minutes
Total Time: 45 minutes

Ingredients:

• 24 pretzel rods
• 2 cups milk chocolate chips
• 1 cup white chocolate chips
• 1/2 cup Valentine’s sprinkles or chopped freeze-dried strawberries
• Pink food coloring (optional)

Instructions:

1. Line a large baking sheet with parchment or wax paper.
2. Melt the milk chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
3. Dip each pretzel rod about two-thirds of the way into the melted chocolate, letting excess drip off.
4. Place dipped pretzels on the prepared baking sheet.
5. Melt white chocolate chips the same way, adding a drop of pink food coloring if desired, then drizzle over the chocolate-covered pretzels.
6. Immediately sprinkle with your chosen toppings before the chocolate sets.
7. Refrigerate for 30 minutes until the chocolate is completely hardened.

Tips:

Dark chocolate or candy melts work great if you prefer them over milk chocolate. Store the finished pretzel rods in an airtight container at room temperature for up to a week. For easy drizzling, put the melted white chocolate in a small zip-top bag, snip off one corner, and squeeze.

Funfetti Sugar Cookie Bars

All the fun of sugar cookies without the hassle of rolling and cutting individual shapes. These bars are thick, soft, and loaded with colorful sprinkles that make them perfect for celebration.

Servings: 24
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes

Ingredients:

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup rainbow sprinkles
• 1/4 cup additional sprinkles for topping

Instructions:

1. Preheat your oven to 350°F and grease a 9×13 inch baking pan or line it with parchment paper.
2. Whisk together flour, baking powder, and salt in a medium bowl.
3. In a large bowl, beat butter and sugar until light and fluffy, about 3 minutes.
4. Add eggs and vanilla extract and beat until well combined.
5. Gradually mix in the flour mixture until just combined, then gently fold in 1/2 cup sprinkles.
6. Press the dough evenly into the prepared pan, then sprinkle the remaining sprinkles on top.
7. Bake for 23-25 minutes until the edges are lightly golden, and a toothpick inserted in the center comes out clean.
8. Let cool completely in the pan before cutting into bars.

Tips:

Use jimmies-style sprinkles rather than nonpareils, as they hold their color better during baking. These bars can be frosted with vanilla buttercream for extra sweetness. Wrap individual bars in plastic wrap for easy grab-and-go treats at your party.

Strawberry Shortcake Kabobs

These adorable kabobs are as fun to assemble as they are to eat. They’re basically deconstructed strawberry shortcake on a stick, making them easy for guests to grab without plates or forks.

Servings: 16
Preparation Time: 20 minutes
Cooking Time: 0 minutes
Total Time: 20 minutes

Ingredients:

• 1 store-bought pound cake, cut into 1-inch cubes
• 32 fresh strawberries, hulled
• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 16 wooden skewers

Instructions:

1. Cut the pound cake into cubes that are roughly the same size as your strawberries.
2. Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
3. Transfer whipped cream to a piping bag or a zip-top bag with one corner snipped off.
4. Thread each skewer with a strawberry, a cube of pound cake, another strawberry, another cake cube, and finish with a third strawberry.
5. Pipe a small dollop of whipped cream between each layer, if desired, or serve it on the side for dipping.
6. Arrange the finished kabobs on a serving platter and keep chilled until ready to serve.

Tips:

Angel food cake makes a lighter alternative to pound cake. You can assemble these up to 2 hours ahead and refrigerate them. For a fun twist, drizzle the finished kabobs with melted chocolate or dust them with powdered sugar.

Peanut Butter Cup Brownies

Rich chocolate brownies get even better when you press mini peanut butter cups into the batter before baking. The peanut butter cups get slightly melty and gooey, creating pockets of deliciousness in every bite.

Servings: 24
Preparation Time: 15 minutes
Cooking Time: 28 minutes
Total Time: 43 minutes

Ingredients:

• 1 cup unsalted butter, melted
• 2 cups granulated sugar
• 4 large eggs
• 1 cup unsweetened cocoa powder
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 24 miniature peanut butter cups, unwrapped

Instructions:

1. Preheat your oven to 350°F and grease a 9×13 inch baking pan.
2. In a large bowl, whisk together melted butter and sugar until combined.
3. Beat in eggs one at a time, then stir in vanilla extract.
4. Add cocoa powder, flour, and salt, mixing until just combined, with no streaks of flour remaining.
5. Pour the batter into the prepared pan and spread evenly.
6. Press the peanut butter cups into the batter, spacing them evenly so each brownie will have one.
7. Bake for 26-28 minutes until a toothpick inserted between the peanut butter cups comes out with a few moist crumbs.
8. Let cool completely before cutting into squares, making sure each piece has a peanut butter cup.

Tips:

For an extra peanut butter hit, swirl in a few tablespoons of creamy peanut butter before adding the cups. These brownies stay moist for several days when stored in an airtight container. You can also use regular-sized peanut butter cups and cut the brownies into larger servings.

Raspberry Lemon Bars

Tart lemon filling gets a fruity upgrade with swirls of raspberry puree. These bars are bright, refreshing, and cut through the richness of heavier desserts perfectly.

Servings: 20
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1 cup cold unsalted butter, cubed
• 6 large eggs
• 2 1/2 cups granulated sugar
• 3/4 cup fresh lemon juice
• 1/2 cup all-purpose flour
• 1/2 cup fresh or frozen raspberries
• Additional powdered sugar for dusting

Instructions:

1. Preheat your oven to 350°F and line a 9×13 inch pan with parchment paper.
2. Mix 2 cups flour and 1/2 cup powdered sugar, then cut in the cold butter until the mixture resembles coarse crumbs.
3. Press the mixture firmly into the prepared pan and bake for 18-20 minutes, until lightly golden. Let cool in the pan, then turn out onto a wire rack to cool completely.
4. While the crust bakes, whisk together eggs, granulated sugar, lemon juice, and 1/2 cup flour until smooth.
5. Puree the raspberries in a blender or mash them with a fork, then strain to remove seeds if desired.
6. Pour the lemon mixture over the hot crust, then drop small spoonfuls of raspberry puree on top and swirl gently with a knife.
7. Bake for 23-25 minutes until the filling is set and no longer jiggles in the center.
8. Let cool completely, then refrigerate for at least 2 hours before cutting and dusting with powdered sugar.

Tips:

Lime juice can replace half the lemon juice for a different citrus flavor. These bars are best stored in the refrigerator and will keep for up to 4 days. Cut them while chilled for the cleanest edges, and wipe your knife between cuts.

Related:

• 15 Easy Easter Cookie Recipes Kids Can Help Make
• 18 No-Bake Valentine’s Day Desserts
• 18 Easy Valentine’s Day Desserts That Everyone Will Love
• 27 Sweet Valentine’s Day Treats That’ll Melt Hearts

Chocolate Pudding Parfaits

Layers of chocolate pudding, whipped cream, and crushed cookies create an easy dessert that looks elegant in clear cups. These are a crowd favorite because they’re rich without being too heavy.

Servings: 16
Preparation Time: 15 minutes
Chilling Time: 1 hour
Total Time: 1 hour 15 minutes

Ingredients:

• 2 boxes (3.9 oz each) instant chocolate pudding mix
• 4 cups cold milk
• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 16 chocolate sandwich cookies, crushed
• Chocolate shavings for garnish (optional)

Instructions:

1. Whisk together pudding mix and cold milk according to package directions, then refrigerate while you prepare the other components.
2. Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
3. Crush the cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
4. In clear cups or glasses, layer crushed cookies, chocolate pudding, and whipped cream.
5. Repeat the layers until cups are filled, ending with whipped cream on top.
6. Sprinkle with additional cookie crumbs or chocolate shavings.
7. Refrigerate for at least 1 hour before serving to let the layers set.

Tips:

Vanilla pudding works if you want to lighten things up, or try mixing both flavors. You can use store-bought whipped topping to save time. These parfaits can be assembled up to 24 hours ahead and refrigerated, covered.

Mini Strawberry Cheesecakes

Individual cheesecakes are always a hit because everyone gets their own perfectly portioned dessert. The fresh strawberry topping makes them look beautiful and adds a nice contrast to the creamy filling.

Servings: 24
Preparation Time: 25 minutes
Cooking Time: 18 minutes
Total Time: 43 minutes

Ingredients:

• 24 vanilla wafer cookies
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups fresh strawberries, diced
• 1/4 cup strawberry jam
• 1 tablespoon water

Instructions:

1. Preheat your oven to 325°F and line two 12-cup muffin tins with paper liners.
2. Place one vanilla wafer in the bottom of each liner, flat side down.
3. Beat cream cheese and sugar until smooth and fluffy, about 2 minutes.
4. Add eggs and vanilla extract and mix until just combined, scraping down the sides of the bowl.
5. Divide the cheesecake batter evenly among the muffin cups, filling each about three-quarters full.
6. Bake for 16-18 minutes until the centers are just set but still slightly jiggly.
7. Let cool completely, then refrigerate for at least 2 hours.
8. Before serving, mix diced strawberries with strawberry jam and water, then spoon the mixture over each cheesecake.

Tips:

Graham cracker crumbs pressed into the bottom work if you don’t have vanilla wafers. These mini cheesecakes freeze beautifully without the topping for up to 2 months. You can also top them with chocolate ganache, caramel, or fresh berries instead of the strawberry mixture.

Pink Velvet Cake Pops

Cake pops are fun, portable, and surprisingly easy to make once you get the hang of rolling them. The pretty pink cake and chocolate coating make these look like they came from a bakery.

Servings: 36
Preparation Time: 30 minutes
Chilling Time: 2 hours
Total Time: 2 hours 30 minutes

Ingredients:

• 1 box white cake mix (plus required ingredients on box)
• Pink food coloring
• 1/2 cup cream cheese frosting
• 2 cups white chocolate chips
• 2 tablespoons coconut oil
• Pink sprinkles
• 36 lollipop sticks

Instructions:

1. Bake the white cake according to package directions, adding pink food coloring to the batter to achieve your desired shade, then let cool completely.
2. Crumble the cooled cake into fine crumbs in a large bowl.
3. Add cream cheese frosting and mix with your hands until the mixture holds together when squeezed.
4. Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
5. Insert a lollipop stick into each ball, then freeze for at least 1 hour until firm.
6. Melt white chocolate chips with coconut oil in the microwave in 30-second intervals, stirring after each interval until smooth.
7. Dip each cake pop into the melted chocolate, letting excess drip off, then immediately sprinkle with pink sprinkles.
8. Stand the cake pops upright in a styrofoam block or cake pop stand and refrigerate for 1 hour until set.

Tips:

Store-bought frosting works perfectly and saves time. If the chocolate is too thick for dipping, add a bit more coconut oil. These can be made 2 days ahead and stored in the refrigerator in an airtight container.

Chocolate Chip Cookie Dough Dip

This eggless cookie dough tastes just like the real thing but is safe to eat straight from the bowl. Serve it with graham crackers, pretzels, or apple slices for dipping and watch it disappear.

Servings: 16
Preparation Time: 10 minutes
Cooking Time: 0 minutes
Total Time: 10 minutes

Ingredients:

• 1 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 2 cups all-purpose flour, heat-treated
• 3 tablespoons milk
• 1 cup mini chocolate chips
• Graham crackers, pretzels, or fruit for serving

Instructions:

1. To heat-treat the flour, spread it on a baking sheet and microwave for 1 minute, stir, then microwave for another 30 seconds. Let cool completely.
2. Beat butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
3. Mix in vanilla extract and salt.
4. Add the cooled, heat-treated flour and beat until combined, then add milk to reach your desired consistency.
5. Fold in mini chocolate chips.
6. Transfer to a serving bowl and serve with your choice of dippers.

Tips:

The flour must be heat-treated to kill any bacteria and make it safe to eat raw. You can add a pinch of cinnamon for warmth or swap half the chocolate chips for butterscotch chips. This dip keeps covered in the refrigerator for up to a week and can be served cold or at room temperature.

S’mores Bark

All the flavors of campfire s’mores in an easy-to-make candy bark. The combination of chocolate, marshmallows, and graham crackers is always a winner, and you can break it into pieces of any size.

Servings: 20
Preparation Time: 10 minutes
Chilling Time: 1 hour
Total Time: 1 hour 10 minutes

Ingredients:

• 3 cups milk chocolate chips
• 2 cups mini marshmallows
• 1 1/2 cups graham cracker pieces
• 1/2 cup white chocolate chips, melted (optional)

Instructions:

1. Line a large baking sheet with parchment paper.
2. Melt the milk chocolate chips in the microwave in 30-second intervals, stirring between each, until smooth.
3. Pour the melted chocolate onto the prepared baking sheet and spread it into an even layer about 1/4 inch thick.
4. Immediately sprinkle mini marshmallows and graham cracker pieces over the chocolate, pressing them in gently.
5. If using white chocolate, drizzle it over the top in a random pattern.
6. Refrigerate for at least 1 hour until completely hardened.
7. Break the bark into irregular pieces and serve.

Tips:

Dark chocolate or semi-sweet chocolate chips work if you prefer less sweetness. For extra flavor, toast the marshmallows under the broiler for a minute before adding them to the bark. Store in an airtight container at room temperature for up to 2 weeks.

Cream Cheese Mints

These melt-in-your-mouth mints are a classic party treat that’s easier to make than you might think. They’re elegant, can be shaped into hearts or other fun designs, and you can tint them any color you like.

Servings: 48
Preparation Time: 30 minutes
Chilling Time: 4 hours
Total Time: 4 hours 30 minutes

Ingredients:

• 3 oz cream cheese, softened
• 1/2 teaspoon peppermint extract
• 3 1/2 cups powdered sugar
• Pink and red food coloring
• Granulated sugar for rolling

Instructions:

1. Beat softened cream cheese and peppermint extract until smooth.
2. Gradually add powdered sugar one cup at a time, mixing until a stiff dough forms. You may need to knead the last bit in by hand.
3. Divide the dough into portions and tint each with food coloring to create different shades if desired.
4. Roll small pieces of dough into balls, then roll each ball in granulated sugar.
5. Press each ball flat with a fork or use small candy molds to create shapes.
6. Place finished mints on a parchment-lined baking sheet and let them dry at room temperature for 4 hours or until firm.
7. Store in an airtight container between layers of wax paper.

Tips:

Vanilla or almond extract can replace peppermint for different flavors. These mints can be made up to 2 weeks ahead and stored in the refrigerator. If the dough becomes too soft while working with it, pop it in the fridge for 10 minutes to firm up.

Chocolate Covered Oreo Truffles

Crushed Oreos mixed with cream cheese, then dipped in chocolate, create irresistible little truffles. They’re rich, decadent, and somehow even better than eating regular Oreos straight from the package.

Servings: 30
Preparation Time: 25 minutes
Chilling Time: 2 hours
Total Time: 2 hours 25 minutes

Ingredients:

• 36 Oreo cookies
• 8 oz cream cheese, softened
• 2 cups semi-sweet chocolate chips
• 2 tablespoons coconut oil
• Pink or red candy melts for drizzling (optional)

Instructions:

1. Crush the Oreos into fine crumbs using a food processor or place them in a zip-top bag and crush with a rolling pin.
2. Mix the Oreo crumbs with softened cream cheese until well combined and the mixture holds together.
3. Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
4. Freeze the balls for at least 1 hour until very firm.
5. Melt chocolate chips and coconut oil together in the microwave in 30-second intervals, stirring after each interval until smooth.
6. Using a fork or dipping tool, dip each frozen ball into the melted chocolate, letting excess drip off.
7. Return dipped truffles to the parchment-lined sheet and drizzle with melted candy melts if desired.
8. Refrigerate for 1 hour until the chocolate coating is completely set.

Tips:

Golden Oreos create a lighter-colored truffle if you prefer a different look. The coconut oil helps thin the chocolate for easier dipping. These truffles can be made up to a week ahead and stored in the refrigerator in an airtight container.

Berry Mousse Cups

Light, fluffy, and full of fresh berry flavor, these mousse cups are a refreshing end to a heavy meal. They look elegant in individual serving cups and can be made with any berries you have on hand.

Servings: 12
Preparation Time: 20 minutes
Chilling Time: 3 hours
Total Time: 3 hours 20 minutes

Ingredients:

• 2 cups fresh strawberries, hulled
• 1/3 cup granulated sugar
• 2 cups heavy whipping cream
• 1 teaspoon vanilla extract
• Fresh berries and mint for garnish

Instructions:

1. Puree the strawberries in a blender or food processor until completely smooth.
2. Mix the strawberry puree with granulated sugar and let it sit for 5 minutes to dissolve the sugar.
3. Whip the heavy cream and vanilla extract until stiff peaks form.
4. Gently fold the strawberry mixture into the whipped cream, being careful not to deflate it too much.
5. Spoon or pipe the mousse into 12 small serving cups or glasses.
6. Refrigerate for at least 3 hours until set and chilled.
7. Before serving, garnish each cup with fresh berries and a small mint leaf.

Tips:

Raspberries or a mix of berries work beautifully in place of strawberries. For a more stable mousse, you can add 1 teaspoon of unflavored gelatin bloomed in 2 tablespoons of water. Make these up to a day ahead and keep covered in the refrigerator until serving time.