By Lydia Bolen


Kid-Friendly Valentine Treats


Valentine’s Day is coming soon. Many stores have their shelves full with pretty red and pink treats and gifts. School parties are being planned. Special dinners are in the works.

Children of all ages will enjoy helping with these three recipes that are very kid-friendly.

Dipping Pretzels in chocolate, making hearts out of Rice Krispie treats, and using heart shapes to cut out Sugar Cookies can be enjoyable for all.

Have fun this Valentine’s Day!


  • 1 Bag (16 ounce) Snyder’s of Hanover Old Tyme Pretzels or Pretzel Rods
  • 1 package  (16 ounce) Chocolate or Vanilla Candiquik or other candy coating
  • Assorted Sprinkles (I love the micro heart sprinkles and the red and pink sanding sugar)


Melt Candiquik or other chocolate coating according to package directions.

Line two baking sheets with parchment paper.

Working one pretzel at a time, dip your pretzel into the melted Candiquik or other candy coating.

Tap pretzel gently to shake off excess candy coating.

Sprinkle with sprinkles of choice (Hold pretzel over a bowl to catch excess)

Place on parchment lined baking sheets to dry.

Repeat with remaining pretzels.

Drying can take up to 30 minutes.

Store when completely dry in a covered container.


  • 4 tablespoons unsalted butter
  • 6 cups Rice Krispies Cereal
  • 1 bag (10 ounce) marshmallows
  • Red food coloring
  • 2 cups mini marshmallows
  • 1 cup conversation hearts
  • Heart cookie cutters


In a medium to large saucepan, melt butter over low heat.

Add the marshmallows and stir until completely melted.

Stir in enough food coloring to make the marshmallows very pink.

Remove from heat.

Add Rice Krispies Cereal and mini marshmallows

Stir until cereal is well combined.

Prepare a cookie sheet with sides by spraying with cooking spray or coating with butter.

Butter a spoon or your hands to press the mixture into the pan evenly.

Press conversation hearts evenly around the mixture.

After cooling some, use heart shape cookie cutters to cut out treats.

Enjoy! Do not store in refrigerator.


  • 3 /4 cup unsalted butter, softened
  • 3 /4 cup sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 /2 teaspoon almond extract
  • 2 1 /4 cups all-purpose flour
  • 1 /2 teaspoon baking powder
  • 1 /2 teaspoon salt
  • Heart shaped cookie cutters


Cream Cheese Frosting:

  • 8 ounce cream cheese, softened
  • 1 /2 cup butter, softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • Red food coloring to achieve a light pink color


In a large bowl, beat butter until creamy. Add sugar and continue to beat for 2 minutes. Add the egg, vanilla, and almond extract and continue to beat until mixed well.

In a medium sized bowl, whisk together the flour, baking powder, and salt. Slowly add to the creamed mixture and continue to beat. Form the dough into a ball and chill in the refrigerator for one hour.

Preheat oven to 350 degrees. Line a large cookie sheet with parchment paper. Roll dough out to 1 /4-inch thick and cut heart shapes with cookie cutters.

Transfer cookies to baking sheet.

Bake for 8 to 11 minutes. I like mine soft, so I take out at 8 minutes. Let cookies cool completely before frosting.

To make the frosting: Beat together cream cheese and butter until smooth. Add powdered sugar and vanilla and continue to beat until it is creamy.

Frost cooled cookies.

Makes about 18 cookies.