Homemade Valentine’s chocolate candies add a little spicy heat to convey the warmth of your affections

As Valentine’s Day nears, a gift of homemade candy can act as a heartfelt expression of your affections. But why settle for sweet alone when your ardor is warm and you want to show that, too?

We’ve adapted some classic homemade candy recipes to include a little spicy warmth. The goal isn’t to blast the eater out of the chair and torture their palates. Instead, a bit of sweet heat elevates your handiwork to a new level.

None of these are difficult to make, and none require cooking beyond bringing a mixture to the boil and melting chocolate. That means any of these recipes could be good choices to make with children, especially teens.

We’ve specified chocolate chips, but you can substitute chocolate melts if you prefer — they’re already tempered. Choose high-quality dark or semi-sweet chocolate when possible.

Robin Mather is a longtime food journalist who is working on her third book, “The Feast of the Dove.”

Saltine toffee squares

Prep: 20 minutes

Cook: 15 minutes

Makes: about 35 squares

Pecans are the classic nut used in this easy confection but chopped spicy almonds, such as Blue Diamond Sriracha or Sweet Thai Chili, can up the ante even further. The smoky chipotle powder contributes another flavor dimension.

4 ounces (1 sleeve) saltine crackers

1 cup butter

1 cup dark brown sugar

1 tablespoon chipotle powder

2 cups dark chocolate chips (a 12-ounce bag)

¾ cup chopped spicy nuts

1. Heat the oven to 400 degrees. Meanwhile, lay out the saltines in a single layer on a rimmed baking sheet.

2. In a medium saucepan over medium heat, combine the butter, sugar and chipotle powder. Bring to a boil and cook the mixture, 3 minutes. Pour mixture over the saltines, spreading it out to cover all the crackers.

3. Bake the crackers, 5 to 6 minutes. Remove from oven; scatter chocolate chips over the top. Allow to stand, about 5 minutes. As the chocolate melts, spread it evenly over the crackers. Scatter chopped nuts over the top. Refrigerate until completely cool before breaking into pieces.

Nutrition information per piece: 153 calories, 10 g fat, 5 g saturated fat, 14 mg cholesterol, 15 g carbohydrates, 8 g sugar, 1 g protein, 40 mg sodium, 0 g fiber

Chocolate-covered coconut bars

Prep: 40 minutes

Chill: 15 to 20 minutes

Makes: about 32 bars

Look for unsweetened shredded coconut for these little bars that echo the flavors of Mounds. If you can’t find it, sweetened shredded coconut will work but makes the candies almost too sweet. Adding an almond to each piece changes these candies into a replica of the classic Almond Joy bar. Cautious about the heat? Cut the cayenne to 1 or 2 teaspoons.

1 pound shredded coconut (about 6 cups)

1 can (14 ounces) sweetened condensed milk

2 cups powdered sugar

1 tablespoon cayenne pepper

24 ounces dark or semi-sweet chocolate chips, melted

32 blanched or marcona almonds, optional

1. Line a 9-by-13-inch pan with parchment paper, leaving several inches overhang so that you can lift the finished bars from the pan. Set aside about 2 tablespoons coconut for sprinkling. In a large bowl, combine remaining coconut, the condensed milk and powdered sugar. Stir to blend well; press the mixture into the pan, from end to end, keeping it level. Place the pan in the freezer until firm enough to cut, 15 to 20 minutes. Cut into small squares; return to freezer.

2. Cover a rimmed baking sheet with parchment paper; set aside. Stir the cayenne pepper into the melted chocolate. Working with a few squares at a time and keeping the remainder chilled while you work, dip each square into the melted chocolate; using two forks helps you roll the bars in the chocolate. Set squares on the parchment-lined baking sheet. Press an almond atop each, if you’re using them. Immediately scatter a bit of the remaining coconut over each piece as you finish it. Store in a covered container, separated by waxed paper, in the refrigerator.

Nutrition information per piece: 288 calories, 19 g fat, 14 g saturated fat, 5 mg cholesterol, 29 g carbohydrates, 23 g sugar, 3 g protein, 23 mg sodium, 4 g fiber

Sweet heat chocolate truffles

Prep: 45 minutes, plus chilling time

Cook: 2 ½ to 3 minutes

Makes: about 60 truffles

This recipe makes about 5 dozen truffles, so you can show your affection to a lot of people with not much work. I like to make up mixed collections with several of each type of coating. If some of your recipients have adventurous palates, try rolling some of the truffles in chipotle or other powdered chiles.

3 cups (18 ounces) dark chocolate chips

1 can (14 ounces) sweetened condensed milk

1 tablespoon each: vanilla extract, hot sauce such as Cholula, Tabasco or Frank’s Red Hot

Coatings: Espresso powder, shredded coconut, chocolate nibs or finely chopped nuts

1. In a microwave-safe bowl, combine the chocolate chips and sweetened condensed milk. Using medium power, microwave in 30-second bursts, stirring after each burst. When the chocolate is fully melted, stir in the vanilla extract and hot sauce. Allow the mixture to rest until cool enough to form with your hands.

2. Line a rimmed baking sheet with parchment paper. Using a small scoop or a teaspoon, shape into 1-inch diameter balls. Roll each ball in your choice of coverings and place on the parchment-lined baking sheet. Refrigerate until firm; store in a covered container.

Nutrition information per truffle: 67 calories, 3 g fat, 2 g saturated fat, 2 mg cholesterol, 9 g carbohydrates, 5 g sugar, 1 g protein, 15 mg sodium, 0 g fiber