Chocolate Peanut Butter Hearts (Print View)

Creamy peanut butter hearts dipped in dark chocolate for a smooth, rich taste and delightful texture.

# 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 in chips
07 - 1 tablespoon coconut oil (optional, for smoother coating)

# How to Make:

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

# Expert Suggestions:

01 -
  • The ratio of salty peanut butter to bittersweet chocolate hits that perfect sweet-salty balance that makes your brain light up
  • They look ridiculously impressive but come together in under an hour with zero fancy techniques
  • Freezing them first means the dipping process is actually fun instead of a frustrating mess
02 -
  • Chilling the hearts absolutely non-negotiable, or they will crumble apart the second they hit warm chocolate
  • The chocolate sets incredibly fast, so work quickly and have your parchment ready before you start dipping
  • Room temperature chocolate will seize and turn grainy, so keep everything cool while you work
03 -
  • Use an offset spatula to smooth any imperfections in the chocolate before it sets for professional-looking results
  • Work in small batches of 4-5 hearts at a time so the others stay frozen in the meantime
  • Reserve a little melted chocolate for drizzling over the tops to hide any imperfections

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