Chocolate Peanut Butter Heart Recipe
Introduction
Chocolate Peanut Butter Hearts are a delightful treat perfect for any occasion. These bite-sized sweets combine creamy peanut butter with rich chocolate for a smooth, irresistible flavor. They are easy to make and sure to impress your friends and family.
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 into small pieces (half semi-sweet, half milk chocolate) or good quality candy coating
Instructions
- Step 1: Line an 8×8 inch dish with parchment paper, leaving an overhang on the sides to lift the mixture out easily. Set aside.
- Step 2: In a mixing bowl, stir together the peanut butter, melted butter, brown sugar, vanilla extract, and salt until the sugar dissolves. Gradually mix in the powdered sugar until fully combined.
- Step 3: Press the mixture into the prepared dish, smoothing the top with a spatula or your palms to form about a ½ inch thick layer.
- Step 4: Place the dish in the freezer until the mixture is firm enough to cut.
- Step 5: Once firm, line a tray with parchment paper and set aside.
- Step 6: Use a small heart-shaped cookie cutter to cut hearts from the peanut butter mixture and place them on the lined tray. Gather any scraps, knead, and press again to cut out a few more hearts.
- Step 7: Return the hearts to the freezer until firm.
- Step 8: Melt the chocolate or candy coating in a microwave or double boiler and line another tray with parchment paper.
- Step 9: Using a fork, dip each heart into the melted chocolate to coat completely. Gently tap the fork to remove excess chocolate. Work with just a few hearts at a time to keep them firm. Place the chocolate-covered hearts on the lined tray and refrigerate until set.
- Step 10: Store the finished hearts in the fridge or freeze for longer storage.
Tips & Variations
- Use candy coating if you are new to chocolate dipping; it’s easier to work with than real chocolate.
- To avoid melting the peanut butter hearts while dipping, take only a few from the freezer at once.
- Try adding chopped nuts or a sprinkle of sea salt on top for extra texture and flavor.
Storage
Store the chocolate peanut butter hearts in an airtight container in the refrigerator for up to two weeks. For longer storage, freeze them in an airtight container for up to three months. Thaw in the fridge before serving. Reheat is not recommended as it may soften the texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use crunchy peanut butter instead of creamy?
Yes, you can use crunchy peanut butter for added texture, but the hearts may be a bit less smooth.
Do I need to temper the chocolate?
Tempering chocolate is optional. Using candy coating or melting chocolate gently will work fine and help the coating set nicely without complicated tempering.
PrintChocolate Peanut Butter Heart Recipe
Indulge in these delightful Chocolate Peanut Butter Hearts—a perfect no-bake treat combining creamy peanut butter, a touch of sweetness, and a rich chocolate coating. These bite-sized heart-shaped confections are ideal for special occasions or whenever you crave a delicious homemade sweet treat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour
- Yield: Approximately 20–24 heart-shaped candies 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Peanut Butter Mixture
- 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
Chocolate Coating
- 10–12 oz. chocolate, chopped in small pieces (half semi-sweet, half milk chocolate) or good quality candy coating
Instructions
- Prepare dish: Line an 8 x 8 inch dish with parchment paper, leaving an overhang on the sides for easy lifting later, then set aside.
- Mix peanut butter base: In a mixing bowl, stir together the creamy peanut butter, melted butter, brown sugar, vanilla extract, and salt until the sugar dissolves. Gradually mix in the powdered sugar until fully combined into a dough-like consistency.
- Press mixture into dish: Transfer the mixture into the prepared dish. Smooth the top with a spatula or press down with your palms to create an even layer about ½ inch thick.
- Freeze to firm up: Place the dish in the freezer until the mixture is firm enough to cut, approximately 30-45 minutes.
- Cut out hearts: Once firm, line a tray with parchment paper. Using a small heart-shaped cookie cutter, cut out hearts from the peanut butter slab. Gather any leftover mixture, knead it together, and cut out additional hearts.
- Freeze hearts: Place the cut hearts on the parchment-lined tray and freeze again until firm, about 15-20 minutes.
- Melt chocolate: Melt the chocolate or candy coating carefully in a microwave or double boiler until smooth.
- Dip hearts in chocolate: Using a fork, dip each peanut butter heart into the melted chocolate, fully coating it. Tap the fork gently to remove excess chocolate. Work with a few hearts at a time to keep them firm and easy to handle.
- Set chocolate coating: Place the chocolate-coated hearts on a parchment-lined tray and refrigerate until the chocolate has fully set, about 20-30 minutes.
- Store: Store finished hearts in the refrigerator for immediate enjoyment or freeze for longer storage.
Notes
- Using candy coating instead of real chocolate makes dipping easier for beginners.
- Keep the peanut butter mixture and cut hearts cold to prevent softening during preparation.
- You can customize the chocolate coating by using all dark, milk, or white chocolate as preferred.
- These treats are best stored chilled to maintain their shape and texture.
- Leftover peanut butter mixture can be re-kneaded and shaped to minimize waste.
Keywords: Chocolate Peanut Butter Hearts, no-bake candy, homemade peanut butter treats, chocolate dipped candy, easy dessert, Valentine’s Day candy
