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Caramel Filled Milk Chocolate Hearts topped with Mega M&M's with Cupid's Message make great gifts for Valentine's Day and are easy to make using a cookie cutter.
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Chocolate Bark Hearts (Toffee, Crispy Crunch, Caramel)
Prep Time
15 mins
Cook Time
2 mins
Total Time
17 mins
 
Milk chocolate hearts filled with either toffee, crispy rice cereal, or caramel are decorated with M&M's for Valentine's Day.
Course: Dessert
Cuisine: American
Keyword: chocolate bark hearts
Servings: 3
Author: Beth Klosterboer
Ingredients
Toffee Crunch Heart
  • ¼ cup toffee bits
  • ½ cup (4 ounces) melted and tempered pure milk chocolate
  • OR melted confectionery coating candy melts
  • 2-3 tablespoons M&M's candies
Crispy Crunch Heart
  • ¼ cup crispy rice cereal
  • ½ cup (4 ounces) melted and tempered pure milk chocolate
  • OR melted confectionery coating candy melts
  • 2-3 tablespoons M&M's candies mixed with sprinkles
Chocolate Caramel Heart
  • ¼-1/3 cup Dulce de Leche soft caramel
  • ½ cup (4 ounces) melted and tempered pure milk chocolate
  • OR melted confectionery coating candy melts
  • 16 Mega M&M's
Instructions
Toffee Heart
  1. Stir the toffee bits into the chocolate and pour into a 5 inch heart cookie cutter.
  2. Sprinkle on M&M's.
  3. Chill in the refrigerator if using pure chocolate and in the freezer if using Candy Melts until the chocolate hardens, about 10 minutes.
  4. Remove and pop the chocolate out of the cookie cutter.
  5. Set aside at room temperature for 20-30 minutes before packaging in clear cellophane bags.
Crispy Crunch Heart
  1. Stir the crisp rice cereal into the chocolate and pour into a 5 inch heart cookie cutter.
  2. Sprinkle on M&M's and sprinkle mixture.
  3. Chill in the refrigerator if using pure chocolate and in the freezer if using Candy Melts until the chocolate hardens, about 10 minutes.
  4. Remove and pop the chocolate out of the cookie cutter.
  5. Set aside at room temperature for 20-30 minutes before packaging in clear cellophane bags.
Chocolate Caramel Heart
  1. Spoon Dulce de Leche into a disposable pastry bag.
  2. Pour half of the chocolate into the heart shaped cookie cutter and spread it into an even layer.
  3. Pipe a heart of the Dulce de Leche into the center of the chocolate.
  4. Chill for 3-5 minutes until the chocolate begins to set.
  5. Pour the remaining chocolate over top and spread into an even layer.
  6. Arrange the Mega M&M's around the perimeter of the heart.
  7. Chill until the chocolate hardens.
  8. Set aside for 20-30 minutes before packaging.

Recipe Video

Recipe Notes

NOTES:

  • You can use any size heart-shaped cookie cutter to make your hearts. I used 5-inch cutters and ½ cup (4 ounces) of chocolate. You'll need to adjust the amount of chocolate and filling depending on the size of the cutter you use.
  • Package your hearts in 4x2x9-inch clear cellophane bags.