When I think of Valentine’s Day, I picture a special dinner with my sweetheart, at home or at a favorite restaurant. For the meal’s finale, a decadent homemade dessert awaits us in our refrigerator and we can enjoy it in our loungewear, along with steaming cups of our favorite coffee.

Valentines’ desserts seem to call for chocolate and here are a few special recipes that should appeal to any taste and any skill level.

My honey loves the combination of peanut butter and chocolate and prefers pie to cake. Easy Chocolate and Peanut Butter Candy Pie is a delicious choice. Super-rich and creamy, serve this layered delight in small slices.

Chocolate-covered strawberries have long been a Valentine favorite. But take that concept up a notch by serving big beautiful berries stuffed with a creamy cheesecake-inspired filling. Finish them off with a drizzle of melted chocolate, semisweet, white, or both. These are so easy; you don’t even have to know how to cook to make them.

Another option is Caramel Crunch Fudge Cake. This cake goes together on the stovetop and bakes in a 13×9-inch pan. Instead of frosting the moist cake has a decadent caramel and nut broiled topping.

Happy Valentine’s Day. How sweet it is.

Chocolate and Peanut Butter

Candy Pie

1 (9-inch) pie crust, unbaked

Chocolate Filling:

1 cup whipping cream

5 T. butter

1 (12-ounce) package semi-sweet chocolate chips

2 T. light corn syrup

Peanut Butter Filling:

2/3 cup peanut butter

4-ounces cream cheese, softened

3 T. butter

3-ounces white baking bar or almond bark, melted

1 cup powdered sugar

Directions: Preheat oven to 450-degrees F. Place pie crust into 9-inch pie plate, line with parchment paper or foil and anchor with pie weights or dried beans to prevent shrinkage. Bake 9 to 11 minutes or till lightly browned.

In medium saucepan over medium heat, bring whipping cream and 5 tablespoons butter to a full rolling boil; remove from heat. Add chocolate chips and corn syrup; stir until melted and smooth. Pour 1 1/4 cups of the chocolate filling over baked crust. Set aside remaining chocolate filling. Refrigerate pie 30 minutes till set.

In small bowl, combine all peanut butter filling ingredients; beat till smooth. Drop by tablespoons over chocolate layer in crust; spread evenly. Spread remaining chocolate filling over peanut butter layer. Garnish with chopped peanuts, if desired. Refrigerate at least 2 hours or till firm. Store in refrigerator. Serve this rich pie in small wedges. Serves 12.

Cheesecake Strawberries

12 large strawberries

3-ounce package cream cheese, softened

2 T. powdered sugar

1 T. sour cream

Drizzle:

1/3 cup semisweet chocolate chips or white chips

1 tsp. solid shortening

Directions: Remove stems from berries, forming a flat base. Place berries pointed end up. With sharp knife carefully slice berry in half vertically through center to within 1/4-inch of base. Cut each half into 3 wedges, forming six petals (do not slice through base.) Pull petals apart slightly.

In small bowl, beat cream cheese, powdered sugar and sour cream till light and fluffy. With pastry bag and star tip or a small spoon, fill berries with cream cheese mixture.

Prepare chocolate drizzle. In microwave-safe dish melt chocolate chips with shortening in microwave, stirring often till smooth and melted. Place berries on a wire rack over a baking sheet or waxed paper. With small spoon or knife tip, drizzle chocolate thinly over berries. Refrigerate to harden chocolate. Makes 12.

Caramel Crunch Fudge Cake

Cake:

1/2 cup butter

2-ounces (2 squares) unsweetened baking chocolate

1 cup water

1 cup rolled oats

1 cup sugar

1 cup firmly packed brown sugar

1/2 cup chocolate syrup

1/2 cup cold coffee

1 tsp. vanilla

3 eggs

1 1/2 cups all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

Topping:

1/3 cup butter

1/4 cup whipping cream

3/4 cup firmly packed brown sugar

3/4 cup coarsely chopped nuts

Directions: Grease 13×9-inch baking pan. In large saucepan, melt 1/2 cup butter and chocolate. Add water and bring to a boil. Stir in oats, sugar, 1 cup brown sugar, chocolate syrup, coffee, vanilla and eggs; mix well.

In small bowl, whisk together flour, baking soda and salt. Stir mixture into the chocolate mixture till well combined. Pour into prepared pan. Bake in preheated 350-degree F. oven 25 to 30 minutes or till cake springs back when touched lightly in center.

As soon as cake is removed from the oven, in small saucepan combine all topping ingredients. Bring to boil over medium heat, stirring constantly. Reduce heat; simmer 2 to 3 minutes till slightly thickened. Pour over hot cake. Broil 4 to 6 inches from heat for about 2 minutes or till topping is bubbly and lightly browned. Serves 12.