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Item #: A23146

Sweetheart Petits Fours

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Sale Price $14.99
Original Price$19.99
Save 25%

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Product Details

No one can resist this gift of indulgent treats, delicately crafted from layers of moist cake and butter creme.

  • Royal Chocolate Petits Fours are coated in Swiss blend chocolate
  • Strawberry Shortcake Petits Fours are coated in Swiss creme
  • All are topped off with red and pink sugar hearts
  • Gift of 24; .42 oz. each
Available through May 31.
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Ratings & Reviews

Sweetheart Petits Fours is rated 4.0 out of 5 by 11.
Rated 5 out of 5 by from Excellent in every way. Gave to church valentine lunch and all loved them.
Date published: 2020-03-04
Rated 5 out of 5 by from Delicious treat all around! Bought this for a celebration was having...guests liked the treats!
Date published: 2020-03-03
Rated 5 out of 5 by from Beautiful presentation - incredible taste. Bought the Sweetheart Petits Fours for my Granddaughter's Valentine's Day. Perfect!
Date published: 2020-03-03
Rated 5 out of 5 by from More Great Petits Four Your petits fours never disappoint and these are more of the same goodness. The flavors are so rich and delish. The heart candy on top were also delish. I thought they would be chocolate hearts so the sugar candy was a very nice (texture) surprise. Not at all like the ones you buy in the store (they are gross tasting) but yours taste GOOD!
Date published: 2019-02-22
Rated 3 out of 5 by from Cute These treats were adorable, but the heart on top was hard sugar, not icing. It was gross.
Date published: 2018-02-27
Rated 5 out of 5 by from Something for everyone. Lots of variety. Very tasty and sweet. Perfect to give and receive.
Date published: 2017-11-16
Rated 4 out of 5 by from Very Tastey I bought these for my wife for Valentines day and she loved them.
Date published: 2016-03-01
Rated 4 out of 5 by from Bite-size Wonderful! These petit fours were delicious. Great value. Only thing I would change is the heart on top....was a little hard for my texture likes. The cakes were moist and flavorful.
Date published: 2016-02-24
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