Chocolate Peanut Butter Hearts

February rolled around and I found myself elbow-deep in peanut butter, trying to create something that felt special without requiring three days of prep work. The kitchen was messy, chocolate was everywhere, and these little hearts ended up being exactly the kind of treat that makes people pause mid-bite and ask for the recipe.

I brought a platter to my book club meeting and watched three grown women visibly brighten when the salt hit their tongues. One friend grabbed three extras for the road, and honestly, I couldnt blame her.

Ingredients

• Creamy peanut butter: The backbone of the filling, so choose one you love eating straight from the jar
• Unsalted butter: Softened to room temp helps it blend seamlessly into the peanut butter mixture
• Powdered sugar: Sweetens and firms up the filling so it holds its heart shape beautifully
• Pure vanilla extract: Just enough to round out the peanut butters natural richness
• Semi-sweet chocolate chips: The classic choice that balances the sweet filling without being too intense
• Coconut oil: Totally optional but makes the chocolate coating silkier and easier to work with
• Flaky sea salt: The finishing touch that makes these taste like they came from a fancy chocolate shop

Instructions

Prepare your workspace:

Line a baking sheet with parchment paper and clear some counter space, because you will need it for rolling out the filling later.

Mix the peanut butter filling:

Combine the peanut butter, softened butter, powdered sugar, and vanilla in a mixing bowl. Beat until the mixture is smooth and holds together when you pinch it.

Roll and cut the hearts:

Place the filling between two sheets of parchment paper and roll to about 1/2 inch thickness. Use your heart cutter to cut shapes, then gather and re-roll the scraps until every bit of filling is used.

Chill the hearts:

Freeze the cut hearts for 30 minutes until firm, otherwise they will start melting the second they hit warm chocolate.

Melt the chocolate:

Microwave the chocolate chips and coconut oil in 30-second intervals, stirring between each, until completely smooth and glossy.

Dip and decorate:

Lower each peanut butter heart into the melted chocolate using a fork, let the excess drip off, then place back on the baking sheet. Sprinkle with flaky salt immediately while the chocolate is still wet.

Set the chocolate:

Chill the hearts in the refrigerator for 10 to 15 minutes until the chocolate coating is completely firm and snaps when you bite into it.

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My niece helped me make these last year and we ended up with chocolate smeared across our foreheads, somehow. The photos are ridiculous but the hearts were perfect.

Making Them Ahead

I have learned that these freeze exceptionally well at pretty much any stage. The undipped peanut butter hearts can stay frozen for weeks, and once coated, they keep beautifully in the refrigerator for two weeks.

Chocolate Tips

Dark chocolate creates a more sophisticated flavor profile and cuts through the sweet filling beautifully, while milk chocolate makes them taste nostalgic and indulgent. Either way, do not skip the coconut oil if you are new to dipping.

Serving Ideas

These work for everything from Valentines Day to holiday gift plates to just because Tuesdays. Package them in small boxes with wax paper between layers for gifting.

• Try mini heart cutters for bite sized versions at parties
• Swap in sunflower seed butter for nut free friends without losing that creamy texture
• Keep them chilled until right before serving for the best chocolate snap

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Hope these hearts find their way to someone you love, or at least to your own happy moment with a cup of coffee and a quiet kitchen.

Your Recipe Questions

→ Can I use alternative nut butters for the filling?

Yes, sunflower seed butter can replace peanut butter for a nut-free option without compromising creamy texture.

→ What type of chocolate works best for coating?

Semi-sweet chocolate provides a smooth, balanced coating, but dark chocolate can be used for a richer, less sweet finish.

→ How do I ensure the chocolate coating sets properly?

After dipping, chill the hearts in the refrigerator for 10–15 minutes until the chocolate hardens and sets evenly.

→ What is the purpose of adding sea salt on top?

Flaky sea salt enhances flavor by providing a contrast to the sweetness, adding a satisfying savory touch.

→ Can these treats be stored for later use?

Store in an airtight container in the refrigerator to keep freshness for up to two weeks without losing texture.