Chocolate Peanut Butter Hearts

My roommate walked in while I was knee-deep in chocolate swirls across the counter, heart-shaped peanut butter middles lined up like little soldiers waiting for their armor. She asked what disaster I had created, then ate three before the chocolate even fully set. Now every February, these appear on our counter without explanation.

I made these for a potluck once and watched them disappear in five flat minutes. Three different people asked for the recipe, and someone actually slipped one into their purse for later. That is when you know a recipe has earned permanent residence in your binder.

Ingredients

• Creamy peanut butter: The natural oils keep the filling pliable, and the smooth texture makes rolling effortless
• Unsalted butter, softened: Room temperature butter incorporates seamlessly into the peanut butter without any grainy bits
• Powdered sugar: Sweetens and firms up the mixture so the hearts hold their shape perfectly
• Pure vanilla extract: Rounds out the peanut butter flavor and adds that homemade bakery taste
• Pinch of salt: Wakes up all the flavors and prevents the sweets from becoming cloying
• Dark or semisweet chocolate: High-quality chocolate melts better and tastes significantly more luxurious than chips
• Coconut oil: Makes the melted chocolate smoother and gives it a gorgeous glossy finish

Instructions

Make the peanut butter dough:

Beat the peanut butter and butter together until you have a glossy, uniform mixture, then fold in the powdered sugar, vanilla, and salt until a soft dough comes together.

Roll and cut the hearts:

Sandwich the dough between parchment paper and roll to about half an inch thick, then press in your heart cutter and transfer each shape to a lined baking sheet.

Chill until firm:

Pop the tray in the freezer for at least 25 minutes, because frozen peanut butter centers dip infinitely better than soft ones.

Melt the chocolate:

Gently heat the chocolate and coconut oil in a double boiler or microwave, stirring until you have silky liquid chocolate with no lumps.

Dip and coat:

Lower each heart into the chocolate on a fork, tap off the excess, and slide it back onto the parchment, then refrigerate until set.

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My niece helped me make these last year and decided some needed sprinkles, some needed white chocolate drizzles, and one needed to be completely covered in crushed peanuts. They were chaos, but honestly, the extra texture was kind of brilliant.

Making Them Your Own

Mix crushed salted pretzels or graham crackers into the peanut butter filling for unexpected crunch. Swap half the dark chocolate for milk chocolate if you have a serious sweet tooth. A tiny pinch of cayenne in the chocolate adds a subtle warmth that makes people ask what your secret ingredient is.

Chocolate Melting Mastery

Water is the enemy of melted chocolate, so make sure your bowl and utensils are completely dry before you start. Microwave in 20-second bursts, stirring between each, rather than blasting it all at once. If your chocolate does seize, whisk in a teaspoon of coconut oil to bring it back to silky smooth.

Storage And Gifting

These hearts keep beautifully in the refrigerator for up to a week, though they rarely last that long in my house. Layer them between parchment paper in an airtight container so they do not stick together. For gifting, place each in a small paper cupcake liner and arrange them in a pretty box with tissue paper.

• Wrap the container well if you are shipping them, since chocolate can melt in transit
• Bring them to room temperature for about 10 minutes before serving for the best texture
• The flavor actually improves after a day or two as the peanut butter and chocolate meld together

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Sometimes the simplest desserts are the ones people remember most. These hearts have become my go-to for everything from Valentine's Day to random Tuesdays when chocolate is the only answer.

Recipe FAQs

→ How can I ensure the peanut butter filling is the right consistency?

Use softened unsalted butter and gradually mix in powdered sugar until you achieve a smooth, pliable dough that holds shape when chilled.

→ What type of chocolate works best for coating?

Good-quality dark or semisweet chocolate provides a rich flavor and glossy finish; adding coconut oil helps create a smoother coating.

→ Can I add texture to the filling?

Yes, finely chopped roasted peanuts can be folded into the filling for an added crunch and nutty depth.

→ How long should the hearts be chilled before coating?

Freeze the shaped hearts for 25 to 30 minutes to firm them up so they hold shape during dipping.

→ What are some storage tips for these chocolate peanut butter hearts?

Store in an airtight container in the refrigerator to keep them fresh for up to one week.

→ Are there alternatives for those with dietary restrictions?

Dairy-free butter and vegan chocolate can be used to create a vegan-friendly version without compromising flavor.