We have put together our TOP 5 favorite chocolate recipes that you can make for that special valentine in your life~ Valentine’s day is February 14th

Some of these recipes do contain cannabutter but you can omit that if you choose to~

1. Decadent chocolate fudge ( stoney fudge )

what you will need:

12 oz can condensed milk
1 bag milk chocolate
4 sticks of cannabutter
1 bag marshmallows
3 cups sugar
1 tsp. vanilla
1/2 a bag recess peanut butter morsels
a few sprinkles of rock salt on-top will make this fudge complete!


First heat a large pot on medium. Melt the butter and milk and sugar together. Let it boil and cook for about 15 minutes. Take off the heat. In the pot add chocolate, marshmallows, peanut butter morsels, and vanilla. Stir it all together until mixed. I usually put it in the same pan brownies would go in. I spray the pan with Pam before I use it. Then just let it set and enjoy.

2. Chocolate covered strawberries

what you will need:

½ cup cannabutter
1 pint large strawberries
1 pound milk chocolate


1. In a double boiler, melt the cannabutter over a low heat and then set it aside.
2. Melt chocolate in the same double boiler until smooth. Add the cannabutter to the chocolate as it’s melting. Gently mix the cannabutter into the chocolate.
3. Dip a strawberry into the magical chocolate and let it settle on wax paper (draped over a baking sheet). Repeat this with all the strawberries until you run out. Let the strawberries cool down in the refrigerator for 2 hours and then enjoy!

3. Cookies and Cream fudge

cookies and cream

what you will need:

1 cup sugar
3/4 cup butter
1 (5-oz.) can evaporated milk
2 (12-oz.) packages white chocolate morsels
1 (7-oz.) jar marshmallow cream
3 cups coarsely crushed cream-filled chocolate sandwich cookies (about 25 cookies), divided
Pinch of salt


Line a greased 9″ square pan with aluminum foil; set aside.
Combine first 3 ingredients in a medium saucepan. Cook over medium-high heat, stirring constantly, until mixture comes to a boil; cook 3 minutes, stirring constantly. Remove from heat; add white chocolate morsels, marshmallow cream, 2 cups crushed cookies, and salt. Stir until morsels melt.
Pour fudge into prepared pan. Sprinkle remaining 1 cup cookies over fudge, gently pressing cookies into fudge. Cover and chill until firm (about 1 to 2 hours).
Lift uncut fudge in aluminum foil from pan; remove foil, and cut fudge into squares.

4. Chocolate covered bacon


what you will need:

16 slices applewood smoked bacon, thick cut, cooked crisp and cooled, cut in half
note* baking the bacon on a foil lined cookie sheet in a 350 degree oven will guarantee a crispy bacon strip*
3 (4-ounce) bars semisweet chocolate, chopped (recommended: Ghirardelli)
1 (4-ounce) bar white chocolate, chopped


Melt both the semisweet chocolate and white chocolate in separate double boilers. Whisk until completely smooth. Remove them from the heat.

Dunk the bacon into the semisweet chocolate and make sure it is completely coated. Let excess drip off and lay on a parchment or waxed paper lined quarter sheet tray. Repeat with all the bacon slices. Drizzle the white chocolate over the chocolate covered bacon. Put the sheet tray in the refrigerator to set, about 20 to 30 minutes. Remove from the sheet tray to a serving dish and serve.

For fun you can also wrap bacon strips around a heart shaped cookie (metal only) cutter and place on a foil lined baking sheet for a bacon shaped heart~

5. Chocolate peanut butter cups

pb cups

what you will need:

16 oz semisweet chocolate, chopped
1/2 cup creamy natural peanut butter
2 tbsp butter, softened
1.75 oz confectioner’s sugar (1/4 cup+2 tbsp), sifted


Line a standard 12 cup muffin tin with paper cupcake liners.
Melt half the chocolate either in a double boiler (the safer method) or in the microwave (the more dangerous, but easier/lazier method)
Distribute the melted chocolate into the 12 muffin tins (I use a cookie scoop to portion the chocolate), only barely filling the bottom of each cup. If the chocolate does not lie flat, drop the pan repeatedly on the counter, and it will flatten and smooth itself out. Place the pan in the freezer for 15 minutes.
In the meantime, whip the peanut butter, butter, and confectioner’s sugar together with a hand mixer until mixed and light. Taste it and make sure the sweetness is to your liking. Place small tablespoons of peanut butter into each cup, then drop the pan repeatedly on the counter again, so the peanut butter layer is flattened out. Place in the freezer for 15 minutes.
Melt the last 1/2lb of chocolate, and portion small spoonfuls of chocolate into the cups, one cup at a time, immediately dropping the pan repeatedly on the counter to flatten each cup. In my experience of making these, the chill from the peanut butter (because it was just in the freezer) will harden up that top layer of chocolate very quickly, so you must flatten out the tops immediately after you pour the chocolate into each cup. Place the peanut butter cups in the freezer for 15 minutes to set the top layer of chocolate.
You can either refrigerate them for a peanut butter cup with more bite, or leave them at room temperature for a softer, creamier bite. Just peel the wrapper off, and enjoy!

Recipe for cannabutter:
1 lb. of butter (not margarine!)
1/2 ounce of finely ground marijuana

Melt the butter in a sauce pan until it’s simmering.
Add the marijuana and let simmer for 30 minutes or so until the butter has turned green from the marijuana.
Pour butter through a strainer to remove all the pieces of marijuana.
Chill until solid.

We hope you have enjoyed this recipe list and inspired you to make something special instead of buying store bought goodies for that special someone or maybe just for yourself~


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