Easy no-bake recipe you can decorate for Valentines Day!

38 chocolate sandwich cookies, such as Oreos, broken into pieces

8 oz. package cream cheese, at room temperature

8 oz. white chocolate, chopped

8 oz. bittersweet chocolate, chopped

Sprinkles or nonpareils, for garnish

1. Line 2 baking sheets with parchment paper. Add the sandwich cookies to a food processor and pulse to make fine crumbs. Add the cream cheese and pulse until completely combined and almost pasty.
2. Scoop and roll the cookie mixture into 1-inch balls; you should have about 36. Refrigerate until chilled, about 30 minutes.
3. Melt the white and bittersweet chocolates separately in doubleboilers set up over low heat, 3 to 4 minutes. Stir until smooth and let cool slightly. Using a fork, dip half of the balls in the bittersweet chocolate and place on a prepared baking sheet; repeat with the remaining balls and the white chocolate. Let set for a few minutes, then drizzle the tops with contrasting chocolate or top with sprinkles or nonpareils, if desired. Refrigerate until the chocolate is set, about 10 minutes. Store in a tightly sealed container in the refrigerator for up to 4 days

Thank you Ree Drummond at ThePioneerWoman.com! Click Here to see more recipes from her site.

If you like baklava, try this easy recipe!

2 cups ground walnuts, toasted

1/4 cup sugar

2 teaspoons ground cinnamon

12 sheets frozen phyllo dough, thawed

1/2 cup butter, melted

Syrup:

1/2 cup honey

1/2 cup sugar

1/2 cup water

1 tablespoon lemon juice

1. Preheat oven to 350°. Combine walnuts, sugar and cinnamon.
2.Place 1 sheet of phyllo dough on a 15x12-in. piece of waxed paper; brush with butter. Place a second phyllo sheet on top, brushing it with butter. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Sprinkle with 1/4 cup walnut mixture. Using waxed paper, roll up tightly jelly-roll style, starting with a long side, removing paper as you roll. Slice roll into 4 smaller rolls; transfer rolls to a greased 13x9-in. baking dish. Repeat with remaining phyllo dough and walnut mixture, by 1/4 cupfuls. Bake until light brown, 14-16 minutes. Cool dish on a wire rack.
3.Meanwhile, in a small saucepan, combine all syrup ingredients. Bring to a boil. Reduce heat; simmer 5 minutes. Cool 10 minutes. Drizzle cinnamon rolls with syrup; sprinkle with remaining walnut mixture.

Thank you Taste of Home! Click Here to see more recipes from their site.