Thanks to Epiphanie Chocolates for hosting us this morning! They shared some simple recipes you can share with your sweetie this Valentine’s Day. They also do custom made chocolates like this pic of the BT gang! Andrew Schultz inspired the nut filling 
Rice Crispie Chocolate
1/3 cup melted chocolate. (can be white, dark, or milk chocolate)
1/3 cup of any nut butter (peanut butter, or nutella, or almond, etc.)
1/3 cup rice crispies
lined baking sheet or pan. I like to use wax paper or parchment paper.
Add the chocolate and the nut butter together and mix well. Add the rice crispies and refrigerate until firm. About 1/2 hour.
Tip: The more chocolate and less nut butter will give you firmer square.
Icewine Buttercream:
90 grams white chocolate. (you can use milk or dark) 30 grams butter at room temperature
1 tablespoon ice wine
whisk
Melt the white chocolate and let it cool to room temperature. Stir it well to keep the cocoa butter content well mixed.
With a whisk add the butter and stir vigorously.
Add the ice wine and whisk into mixture.
You can pipe the mixture into balls or you can pour into a tray and after setting cut into squares.
After the butter cream balls have hardened you can dip into chocolate, or roll into cocoa powder. Or you can choose whatever you like to roll the truffles in!!