Planning a special breakfast for your family, making festive cupcakes for friends or whipping up a dinner for two for your sweetie? Valentine's Day is tomorrow and we want to hear how you're celebrating!
So, tell us...
What are your favorite VALENTINE'S DAY recipes?
Share 'em all in today's Recipe Round-Up!
This recipe appears in our cookbook, 101 Cupcake, Cookie & Brownie Recipes and you'll fall in LOVE with these fudgy treats.
Thanks to Dana Cunningham from Lafayette, Louisiana for sharing this recipe!
18.3-oz. pkg. fudge
3 1-oz. sqs. white
1/3 c. whipping cream
1 c. cream cheese frosting
1/4 c. maraschino cherries,
drained and chopped
1-1/2 c. semi-sweet chocolate
1/4 c. butter
Garnish: candy sprinkles
Prepare brownie mix according to package instructions. Line a 13"x9" baking pan with aluminum foil, leaving several inches on sides for handles. Spray bottom of foil with non-stick vegetable spray; spread batter into pan. Bake at 350 degrees for 24 to 26 minutes; let cool. Lift brownies from pan; remove foil. Use a 3-inch heart-shaped cookie cutter to cut brownies. In a microwave-safe bowl, melt white baking chocolate and whipping cream for one to 2 minutes, stirring until chocolate is melted; refrigerate 30 minutes. Stir frosting and cherries into chilled chocolate mixture; spread over brownies. In a microwave-safe bowl, melt chocolate chips and butter for one to 2 minutes, stirring until smooth. Transfer to a plastic zipping bag, snip off a tip and drizzle over brownies. Garnish with sprinkles. Makes 14.
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