Chocolate Peanut Butter Hearts

My kitchen counter became a crime scene of powdered sugar and chocolate fingerprints when I first attempted these hearts for Valentine's Day. I'd underestimated how quickly melted chocolate demands attention, and suddenly every spoon in the house was pressed into service as a dipping tool.

Last February I made three batches because they kept disappearing before they could be properly packaged. My partner would wander through the kitchen, and suddenly another heart would be gone, wrapper and all.

Ingredients

• Creamy peanut butter: Natural brands can make the filling too soft, so stick with conventional peanut butter for hearts that hold their shape
• Unsalted butter: Letting this come to room temperature prevents lumpy filling and saves you minutes of mixing time
• Powdered sugar: Sift this first if it's been sitting in your pantry to avoid grainy pockets in the filling
• Pure vanilla extract: This small amount makes the peanut butter taste more like peanut butter, a chemistry trick I learned from a pastry chef
• Semi-sweet chocolate chips: Chips contain stabilizers that help the coating set faster than bar chocolate would
• Coconut oil: The optional tablespoon transforms chocolate from stiff to silky and creates that professional-looking sheen
• Flaky sea salt: Maldon or similar large flakes provide the most dramatic crunch and visual appeal against the chocolate

Instructions

Prepare your workspace:

Line a baking sheet with parchment paper before you start mixing, because once that filling is ready, you will want to move quickly

Mix the filling:

Beat the peanut butter, butter, powdered sugar, and vanilla until completely smooth, then let it rest for 5 minutes to firm up slightly

Roll and cut:

Press the mixture between two sheets of parchment to 1/2 inch thickness, then cut hearts and place them on your prepared sheet

Freeze firm:

Thirty minutes in the freezer makes the filling solid enough to handle without breaking when you dip it

Melt the chocolate:

Heat chocolate and coconut oil in 30 second intervals, stirring thoroughly each time, until the mixture flows like warm honey

Dip and salt:

Lower each heart into the chocolate, let excess drip off, then immediately sprinkle with salt before the chocolate sets

Set completely:

Chill for 10 to 15 minutes until the chocolate is no longer soft to the touch

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These became my unexpected contribution to every friend gathering for months. Someone would mention they needed a dessert, and I'd already have a container of hearts ready in the freezer.

Making Them Ahead

The peanut butter filling can be made and cut up to a week in advance if stored tightly wrapped in the freezer. I often do a Sunday batch of hearts and keep them frozen, then dip just a few at a time throughout the week as gifts or treats emerge.

Troubleshooting Chocolate

If your chocolate seizes or becomes grainy, do not panic. A teaspoon of neutral oil whisked in vigorously can sometimes rescue it, though the texture will be slightly softer. The real secret is never introducing even a drop of water to melting chocolate, which is why I always use completely dry bowls and utensils.

Serving Suggestions

These hearts taste best when they have been sitting at room temperature for 5 minutes, allowing the filling to soften slightly while the chocolate coating maintains its snap. Pack them in small boxes with wax paper between layers for gift giving that looks professional and thoughtful.

• Coffee or milk enhances the chocolate flavor without overpowering the peanut butter
• Heart cutters between 1.5 and 2 inches wide are easiest to handle during dipping
• The sea salt should be applied immediately, not after the chocolate has set

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There is something deeply satisfying about biting through crisp chocolate into cold creamy peanut butter, and the sea salt makes each heart feel like a tiny complete meal. Make them once and they will become part of your permanent kitchen rotation.

Recipe FAQs

→ How do I ensure the peanut butter hearts hold their shape?

Chill the peanut butter mixture well before cutting and dipping. Freezing them for about 30 minutes firms up the shape, making them easier to handle without breakage.

→ Can I use a different nut butter alternative?

Yes, sunflower seed butter is a great nut-free substitute offering a similar creamy texture and flavor balance.

→ What type of chocolate works best for coating?

Semi-sweet chocolate chips or chopped chocolate melt smoothly and balance the peanut butter’s richness well. Dark chocolate can be used for a more intense flavor.

→ Why is flaky sea salt added on top?

Flaky sea salt provides a pleasant crunch and enhances the sweet and savory contrast, making each bite more flavorful and complex.

→ How should these treats be stored?

Keep them in an airtight container in the refrigerator for up to two weeks to maintain freshness and texture.

→ Is coconut oil necessary in the chocolate coating?

Coconut oil is optional but helps create a smoother, shinier coating and makes dipping easier.