Super Easy Sweet Treats You Can Make to Surprise Your Wife

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Nothing says sweet love more than homemade sweet treats! Impress your wifey, partner, girlfriend, or mother and make her feel super loved and extra special by whipping up these amazingly delicious desserts. And don’t you worry, these recipes require no culinary degree nor baking expertise!

So roll up your sleeves, gather up those ingredients, and whip up these incredibly easy dessert recipes for the most important woman in your life:


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No-Bake Choco Hazelnut Bites

WHAT YOU NEED:

  • 1 carton (8 ounces) spreadable cream cheese

  • 1 cup (6 ounces) semisweet chocolate chips, melted

  • 1/2 cup Nutella

  • 2-1/4 cups graham cracker crumbs

  • 1 cup finely chopped hazelnuts, toasted

  • 1 cup whole hazelnuts, toasted

WHAT TO DO:

Beat cream cheese, melted chocolate chips and Nutella until blended. Stir in cracker crumbs. Refrigerate until firm enough to roll, about 30 minutes.

Shape mixture into 1-in. balls; roll in chopped hazelnuts. Make an indentation in the center of each with the end of a wooden spoon handle. Fill with a hazelnut. Store between layers of waxed paper in an airtight container in the refrigerator.


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White Chocolate Mousse Cup

WHAT YOU NEED:

  • 12 ounces white baking chocolate, coarsely chopped

  • 2 cups heavy whipping cream, divided

  • 1 tablespoon confectioners' sugar

  • 1 teaspoon vanilla extract

WHAT TO DO:

In a small heavy saucepan, combine chocolate and 2/3 cup cream; cook and stir over medium-low heat until smooth. Transfer to a large bowl; cool to room temperature.

In a small bowl, beat remaining cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Fold 1/4 cup of the whipped cream into chocolate mixture, then fold in remaining whipped cream. You may even put in a few drops of food coloring liquid if you want to make it colorful.

Spoon into dessert dishes. Refrigerate, covered, at least 2 hours.


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Minty Chocolate Bars

WHAT YOU NEED:

FILLING

  • 1/2 c. milk

  • 3 c. mini marshmallows

  • 2 tbsp. unsalted butter, cut into small pieces

  • 2 tbsp. plus 1 cup heavy cream

  • 2 tsp. pure peppermint extract

  • 1 tsp. pure vanilla extract

  • 6 to 8 drops liquid green food coloring (optional)

CRUST

  • 34 chocolate wafer cookies

  • 6 tbsp. unsalted butter, melted

TOPPING

  • 3/4 c. heavy cream

  • 6 oz. bittersweet chocolate, finely chopped

WHAT TO DO:

  • In a medium saucepan, heat milk on medium until hot. Add marshmallows and butter and stir to melt. Remove from heat; stir in 2 tablespoons heavy cream, extracts, and food coloring (if using); let cool to room temperature, about 1 hour.

  • Meanwhile, line a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on 2 sides. In a food processor, pulse cookies to form fine crumbs. Add butter and pulse to combine. Press evenly into bottom of prepared pan and refrigerate.

  • Once marshmallow mixture is cool, using an electric mixer, beat remaining 1 cup cream until stiff peaks form. Fold a spoonful of cream into marshmallow mixture to loosen, then fold in remaining cream and spread on top of chilled crust. Refrigerate until set, at least 30 minutes.

  • Make topping: In a small pot, heat cream on medium until hot but not boiling. Remove from heat and add chocolate; let sit 1 minute, then stir until melted and smooth. Spread evenly over filling and refrigerate until set, at least 30 minutes or up to a day. When ready to serve, use overhangs to transfer to a cutting board and cut into pieces.