Chocolate Peanut Butter Hearts (Printable Version)

Creamy peanut butter hearts coated in smooth chocolate, chilled for a luscious and simple treat.

# What You'll Need:

→ Chocolate Coating

01 - 7 oz semi-sweet or dark chocolate, chopped
02 - 1 tsp coconut oil

→ Peanut Butter Filling

03 - 1/2 cup creamy peanut butter
04 - 3 tbsp unsalted butter, softened
05 - 1/2 cup powdered sugar
06 - 1/2 tsp vanilla extract
07 - Pinch of salt

# How To Make It:

01 - Line a baking sheet with parchment paper and set aside for later use.
02 - In a mixing bowl, combine creamy peanut butter, softened butter, powdered sugar, vanilla extract, and salt. Beat until smooth and creamy consistency forms.
03 - Scoop approximately 1 tablespoon portions of the peanut butter mixture. Shape into small hearts using your hands or a small heart-shaped mold. Arrange shaped hearts on the prepared baking sheet.
04 - Place the baking sheet in the freezer for 30 minutes to firm up the peanut butter centers before coating.
05 - While hearts chill, melt chopped chocolate and coconut oil in a heatproof bowl set over simmering water. Alternatively, microwave in 30-second intervals, stirring frequently until completely smooth.
06 - Using a fork or dipping tool, submerge each frozen peanut butter heart into the melted chocolate. Ensure complete coverage, allow excess chocolate to drip off, then return to the parchment-lined tray.
07 - Optional: drizzle additional melted chocolate over the tops or sprinkle with sea salt while the coating remains wet.
08 - Refrigerate the coated hearts for 15 to 20 minutes until the chocolate shell hardens completely.
09 - Transfer finished hearts to an airtight container and refrigerate for up to 1 week.

# Expert Advice:

01 -
  • The combination of silky smooth peanut butter and snappy chocolate shell creates the most irresistible texture contrast
  • These hearts look impressive but come together with just 20 minutes of actual hands on time
  • You can keep a batch in the fridge for impromptu dessert cravings or unexpected guests
02 -
  • If your peanut butter filling feels too soft to shape, pop it in the fridge for 15 minutes before trying to form the hearts
  • The peanut butter centers must be frozen before dipping, otherwise they'll fall apart in the warm chocolate
  • Work quickly when dipping since the frozen centers will start to soften at room temperature
03 -
  • For the smoothest chocolate coating, let it cool slightly after melting but while still fluid before dipping
  • If your chocolate seizes and becomes grainy, whisk in 1 teaspoon of coconut oil to smooth it out again

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