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Chocolate Peanut Butter Heart Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 12 reviews
  • Author: Evelyn
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 hours (includes freezing and chilling time)
  • Yield: 20 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This delightful Chocolate Peanut Butter Heart recipe combines creamy peanut butter with a rich chocolate coating, forming charming heart-shaped treats perfect for any occasion. With a smooth, sweet peanut butter interior coated in a luscious layer of chocolate, these no-bake confections are easy to make and sure to satisfy your sweet tooth.

Ingredients

Peanut Butter Mixture

  • 1 cup creamy peanut butter (room temperature)
  • ¼ cup unsalted butter (melted)
  • 2 tablespoons brown sugar
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 2 cups powdered sugar

Chocolate Coating

  • 10-12 oz. chocolate, chopped small pieces (half semi-sweet and half milk chocolate recommended) or good quality candy coating

Instructions

  1. Prepare the Dish: Line an 8×8 inch dish with parchment paper, allowing the paper to overhang the sides for easy lifting later and set aside.
  2. Mix Ingredients: In a mixing bowl, stir together the creamy peanut butter, melted butter, brown sugar, vanilla extract, and salt until the sugar dissolves. Gradually mix in the powdered sugar until fully incorporated.
  3. Form the Base Layer: Press the peanut butter mixture evenly into the prepared dish, smoothing the top with a spatula or pressing with your palms to form a flat layer about ½ inch thick.
  4. Freeze to Firm Up: Place the dish in the freezer until the mixture is firm enough to cut, typically about 30 minutes to 1 hour.
  5. Cut Out Hearts: Once firm, line a tray with parchment paper. Use a small heart-shaped cookie cutter to cut out heart shapes from the peanut butter layer and place them on the lined tray. Gather leftover pieces, knead and press again to cut out additional hearts.
  6. Refreeze Hearts: Place the cut-out hearts back into the freezer to firm up further.
  7. Melt Chocolate: Melt the chopped chocolate or candy coating using a double boiler or microwave until smooth.
  8. Dip Hearts in Chocolate: Using a fork, dip each heart completely into the melted chocolate, then gently tap the fork to remove excess chocolate. Work in small batches to keep the hearts firm, taking only a few from the freezer at a time.
  9. Set Chocolate Coating: Place the chocolate-covered hearts on a parchment-lined tray. Refrigerate until the chocolate sets completely, about 20-30 minutes.
  10. Store: Store the finished hearts in the refrigerator for short-term or freeze for longer storage.

Notes

  • Using candy coating instead of chocolate can make dipping easier, especially for beginners.
  • Work quickly when dipping as the peanut butter hearts soften rapidly at room temperature.
  • Leftover peanut butter mixture can be re-kneaded to minimize waste and create more heart shapes.
  • Store the treats chilled to maintain texture and freshness.
  • For best results, use a sharp heart-shaped cookie cutter that allows clean cuts.

Find it online: https://evelynscooking.com/chocolate-peanut-butter-heart-recipe/