I love a box of fancy chocolates just as much as the next person, but they can be a little hard on the wallet. This Valentine’s Day, give a batch of these bite-sized cookie tarts to your loved ones instead! They’re just a pretty as any store-bought candy, but more delicious and—even better—ready in a snap. The crust is made with Betty Crocker chocolate chip cookie mix and a simple ganache filling adds the perfect amount of decadence. Here’s how to make them! Preheat your oven to 350°F and spray 32 mini muffin cups with cooking spray. Next, prepare the cookie mix as directed on the pouch by mixing it with an egg and butter. Scoop heaping tablespoonfuls of dough into the muffin cups and bake for eight minutes. Then, immediately after the tarts come out of the oven, press the dough into cups again using a spoon. Pop the pan back in the oven for an additional five minutes. Allow the cups to cool completely on a cooling rack. Meanwhile, make the ganache. Mix dark chocolate chips and heavy whipping cream in a large microwavable measuring cup. Microwave on high in 30-second intervals, stirring between each, until the mixture is smooth, and then spoon the ganache into each cookie tart and top with a raspberry. Refrigerate for at least 30 minutes—or until the ganache is set—and then they are ready to eat! Store any leftovers covered in the refrigerator.