Chocolate Peanut Butter Hearts (Print Version)

Creamy peanut butter hearts coated in dark chocolate, ideal for special occasions or a delightful treat.

# What You'll Need:

→ Peanut Butter Filling

01 - 1 cup creamy peanut butter
02 - 4 tablespoons unsalted butter, softened
03 - 1 1/2 cups powdered sugar
04 - 1/2 teaspoon pure vanilla extract
05 - Pinch of salt

→ Chocolate Coating

06 - 10 oz good-quality dark or semisweet chocolate, chopped or chips
07 - 1 tablespoon coconut oil (optional, for smoother coating)

# Directions:

01 - In a medium bowl, beat together the peanut butter and softened butter until completely smooth and creamy.
02 - Add the powdered sugar, vanilla extract, and salt. Mix until a soft, pliable dough forms that holds together well.
03 - Line a baking sheet with parchment paper and set aside for the cut hearts.
04 - Roll out the peanut butter mixture between two sheets of parchment to about 1/2 inch thickness. Using a small heart-shaped cookie cutter, cut out hearts and transfer them to the prepared sheet. Re-roll scraps as needed until all dough is used.
05 - Freeze the peanut butter hearts for 25 to 30 minutes until firm and completely set.
06 - Melt the chocolate and coconut oil (if using) in a heatproof bowl over barely simmering water as a double boiler, or microwave in short bursts, stirring until smooth and glossy.
07 - Using a fork, dip each chilled heart into the melted chocolate to coat completely. Let excess chocolate drip off, then place the hearts back on the parchment-lined sheet.
08 - Refrigerate until the chocolate sets, about 15 minutes. Store in an airtight container in the refrigerator for up to 1 week.

# Expert Tips:

01 -
  • The salty sweet combination hits every craving at once and feels completely indulgent despite using simple ingredients
  • They come together faster than you would think and actually improve after a day in the fridge
02 -
  • Frozen peanut butter centers dip much more cleanly than room temperature ones so do not rush that freezing step
  • If your chocolate seizes while melting add a teaspoon more coconut oil and stir gently to rescue it
03 -
  • Chill your baking sheet before transferring the dipped hearts to prevent the chocolate from pooling unevenly
  • Work quickly when dipping because the frozen centers will start condensing which makes the chocolate coating streaky

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