Chocolate Peanut Butter Hearts (Print View)
Silky chocolate shells envelop creamy peanut butter hearts finished with a sprinkle of flaky sea salt.
# What You'll Need:
→ Peanut Butter Filling
01 - 1 cup creamy peanut butter
02 - 1/4 cup unsalted butter, softened
03 - 1 cup powdered sugar
04 - 1/2 teaspoon pure vanilla extract
→ Chocolate Coating
05 - 2 cups semi-sweet chocolate chips or chopped chocolate
06 - 1 tablespoon coconut oil
→ Topping
07 - Flaky sea salt
# How to Make:
01 - Line a baking sheet with parchment paper and set aside.
02 - Combine peanut butter, softened butter, powdered sugar, and vanilla extract in a mixing bowl. Beat until smooth and fully incorporated.
03 - Place the mixture between two sheets of parchment paper and roll to 1/2-inch thickness. Use a small heart-shaped cookie cutter to cut out hearts. Transfer to the prepared baking sheet and re-roll scraps until all mixture is used.
04 - Freeze the peanut butter hearts for 30 minutes until firm to the touch.
05 - Place chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until completely smooth and glossy.
06 - Using a fork or dipping tool, dip each chilled heart into the melted chocolate, allowing excess to drip off. Return to the baking sheet.
07 - Immediately sprinkle flaky sea salt over each heart before the chocolate sets.
08 - Refrigerate for 10-15 minutes until chocolate is completely firm. Store in an airtight container in the refrigerator for up to 2 weeks.
# Expert Suggestions:
01 -
- The combination of cold creamy peanut butter and crisp chocolate shell creates the most satisfying texture contrast
- These hearts actually improve after a day in the fridge, making them perfect for prep-ahead moments
02 -
- Working with frozen filling is non-negotiable, because room temperature hearts will dissolve into your melted chocolate
- The chocolate needs to be warm but not hot, or the filling will start to soften and lose its shape during dipping
03 -
- Keep a fork specifically for dipping, because once the prongs get coated with chocolate, they become the perfect tool for lifting hearts without leaving fingerprints
- Set up your station with a cooling rack, parchment paper, and salt open and ready before you start melting chocolate