Valentine Kisses
 Ingredients: 6 cups Rice Krispies Cereal, 1 Package Of Marshmallows, 
3 Tablespoons Margarine, Vegetable Cooking Spray
Utensils:
Microwave Oven
Large Microwave Safe Bowl
Funnel Sprayed With Cooking Spray
12" Square Of Aluminum Foil For Each Child
1" x 11" Strip Of Paper Per Child
Waxed Paper
Mixing Spoon
Label each strip of paper to say "A Kiss For You!"
Follow directions on cereal box for making treats. Allow the mixture to cool 
until easy enough to handle. Have children mold it in the funnel.
Place on waxed paper to cool completely before wrapping.
Wrap kiss and strip in aluminum foil. Give as a gift to a special someone.

 

Lovable Cookies
Ingredients: One 20 oz. Roll refrigerated sugar cookie dough, chilled, 
One 16 oz. Can pink frosting, powdered sugar,
 heart shaped cookie cutters - 1 small and 1 large

Prepare sugar cookies according to directions on the package for rolled cookies.
Cut hearts in dough using a cookie cutter. Use knife or smaller cookie cutter to cut 
out a heart in the center of half the cookies. Place cookies on ungreased cookie sheet.
Bake at 350 degrees for 7 - 9 minutes. You can bake the baby hearts, too, for 5 
minutes only. Let cool. Spread each big solid cookie with frosting and top with a cutout cookie. Sprinkle with powdered sugar

Valentine Pretzel Rods
Ingredients: White chocolate chips, whole pretzel rods, 
red, white and/or pink sprinkles, wax paper

Melt chocolate according to package directions. Dip pretzel rods in the chocolate
and place on the wax paper. After the chocolate has hardened, dip them again and
then roll them in the sprinkles. Place them on a new sheet of wax paper to harden.


Sweetheart Kisses Cookies
Ingredients
• Sugar Cookie Dough (purchased or your favorite recipe)
• HERSHEY’S Cocoa
• 48 HERSHEY’S KISSES Milk Chocolates, unwrapped
• 1 teaspoon shortening (not butter, margarine, spread or oil)

1. Heat oven to required temperature. Divide dough in half; roll out one half at a
time to 1/4-inch thickness following package or recipe directions. Cut out with
2-inch heart shaped cookie cutters; place on ungreased cookie sheet.

2. Bake according to package or recipe directions. Cool completely on cooling racks.
Sprinkle cookies with cocoa.

3. Place 12 chocolates and shortening in small microwave-safe bowl. Microwave at
HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH 15 seconds at a time,
stirring after each heating, until chocolates are melted and mixture is smooth when
stirred. Drizzle cookies. Before drizzle sets, place chocolate in center of each heart.
Cookie yield will vary according to recipe used.

NOTE: This number of chocolates will drizzle and top about 3 dozen cookies.


Here's My Heart Fudge
Ingredients
• 1-2/3 cups (10-oz. pkg.) HERSHEY'S Premier White Chips, divided
• 1 teaspoon almond extract
• 1/2 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa
• 1/4 cup (1/2 stick) butter or margarine, melted
• 1 teaspoon vanilla extract
• 4-1/2 cups sugar
• 1 jar (7 oz.) marshmallow creme
• 1-1/2 cups (12-oz. can) evaporated milk
• 1/4 cup (1/2 stick) butter or margarine
• Few drops red food color (optional)
• 1 cup candied red cherries, quartered

1. Line 13x9x2-inch pan with foil.

2. Place 1 cup white chips and almond extract in medium bowl. In second medium bowl,
stir together cocoa, melted butter and vanilla extract until mixture is smooth;
add remaining 2/3 cup white chips (chips do not need to melt).

3. Combine sugar, marshmallow creme, evaporated milk and 1/4 cup butter in heavy
4-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes
 to full rolling boil (bubbles can't be stirred down); continue boiling and stirring
 5 minutes. Remove from heat. Immediately add half of hot mixture to bowl with
 white chips only. Pour remainder into cocoa mixture; stir to blend.

4. Beat white chip mixture until chips are completely melted; stir in red food color,
 if desired, and cherries. Spread evenly in prepared pan. Beat cocoa mixture until chips
are melted and mixture thickens slightly. Spread evenly over top of white layer.

5. Cover; refrigerate until firm. Remove from pan; peel off foil.
Cut with heart-shaped cookie cutters or cut into squares.
Cover; store in refrigerator.
About 8 dozen squares.

NOTE: For best results, do not double this recipe.