Introduction

Chocolate Peanut Butter hearts are a delightful treat combining creamy peanut butter with rich chocolate. These bite-sized sweets are perfect for sharing or enjoying as a special snack. With a simple recipe, you can create homemade confections that taste like they came from a candy shop.

The image shows several heart-shaped chocolates with a smooth, shiny milk chocolate coating, arranged closely on a white marbled surface. Most chocolates are whole, with a few showing tiny air bubbles or slight texture marks on their surface. One chocolate is cut in half, revealing a thick, golden-brown, creamy filling inside. The chocolates have a thick layer of milk chocolate on the outside, covering the filling, making the hearts look soft and rich. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup creamy peanut butter (room temperature)
¼ cup unsalted butter (melted)
2 tablespoons brown sugar
2 teaspoons vanilla extract
¼ teaspoon salt
2 cups powdered sugar
10–12 oz. chocolate, chopped (half semi-sweet, half milk chocolate) or good quality candy coating

Instructions

Step 1: Line an 8 x 8 inch dish with parchment paper, leaving the edges overhanging for easy lifting later. Set aside.
Step 2: In a mixing bowl, stir together peanut butter, melted butter, brown sugar, vanilla extract, and salt until the sugar dissolves. Gradually mix in the powdered sugar until combined.
Step 3: Press the mixture into the prepared dish, smoothing the top with a spatula or your palms to form a ½ inch thick layer.
Step 4: Place the dish in the freezer until firm enough to cut.
Step 5: Once firm, line a tray with parchment paper. Use a small heart-shaped cookie cutter to cut out hearts and place them on the tray.
Step 6: Gather the leftover mixture, knead it lightly, and press it again to cut out a few more hearts. Return all hearts to the freezer to firm up.
Step 7: Melt the chocolate or candy coating in a microwave or double boiler, stirring until smooth. Line another tray with parchment paper.
Step 8: Working with a few hearts at a time, dip each into the melted chocolate using a fork to fully coat. Gently tap the fork to remove excess chocolate and place the hearts on the parchment-lined tray.
Step 9: Refrigerate the chocolate-covered hearts until the coating is set.
Step 10: Store the treats in the refrigerator or freeze for longer keeping.

Tips & Variations

Use candy coating instead of real chocolate for easier melting and dipping, especially if you’re new to working with chocolate.
If you don’t have a heart-shaped cutter, any small cookie cutter or knife can work to shape the peanut butter mixture.
Add a pinch of cinnamon or a few crushed peanuts to the mixture for extra texture and flavor.
Work quickly when dipping to prevent the peanut butter hearts from softening too much.

Storage

Store your chocolate peanut butter hearts in an airtight container in the refrigerator for up to 2 weeks. For longer storage, keep them in the freezer where they will last for up to 3 months. When ready to eat, thaw in the fridge or at room temperature for a few minutes. Reheat is not recommended, as it can affect the texture.

How to Serve

The image shows several heart-shaped chocolates with a smooth, shiny milk chocolate coating. Each piece has one thick outer layer of glossy light brown chocolate covering a dense, golden brown filling inside. Some hearts are whole, while others are cut in half to reveal the creamy, textured filling inside. The chocolates are placed on a white marbled surface, with small pink and white heart-shaped sprinkles nearby. In the background, a white bowl filled with round nuts is partially visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter can be used if you prefer more texture, though it may affect how smooth the mixture is when pressing it into the dish.

What’s the best way to melt chocolate without burning it?

Use a double boiler or microwave the chocolate in short bursts of 20–30 seconds, stirring between each session to ensure even melting without overheating.