*For Safety Precaution: Heat treat the mix by first sifting out the chocolate chips. Set them aside and heat the dry mix in the oven at 350˚F before baking.
In a large mixing bowl, using an electric hand blender, beat softened butter and peanut butter together until fluffy.
With the blender on low speed, slowly add the chocolate chip mix and whisk until a dough forms. Spray an 8x8 baking pan with nonstick spray and line with parchment. Using your hands, press cookie dough mixture into the pan and set in the fridge to chill 30 minutes.
Remove dough from refrigerator and pull on the parchment paper to lift the dough from the baking dish. Using a small 1 1/2 inch heart cookie cutter, cut the truffles and place them on a tray lined with parchment paper. Set tray in the freezer.
In a small bowl, blend together the butter and yogurt, then slowly add the frosting mix and red dye packet. Transfer frosting into a piping bag or small plastic bag, set aside.
In a medium sized microwavable bowl, heat the chocolate chips in 30 second increments until melted and smooth. Remove the truffles from the freezer and use a fork to dip the truffles into the melted chocolate. Gently tap the fork against the side of the bowl to remove excess chocolate and place each truffle back onto the parchment paper. Set them back in the freezer until the chocolate is firm.
Snip the end off of the piping bag or plastic bag and pipe the frosting onto the top of the truffles, in any design you wish.