Chocolate Peanut Butter Hearts (Printable version)

Creamy peanut butter hearts dipped in dark chocolate, chilled to perfection.

# 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)

# Directions:

01 - In a medium bowl, beat together the peanut butter and softened butter until smooth and fully combined.
02 - Add the powdered sugar, vanilla extract, and salt. Mix 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 out the peanut butter mixture between two sheets of parchment to about 1/2 inch thickness. Using a small heart-shaped cookie cutter, cut out hearts and transfer them to the prepared sheet. Re-roll scraps as needed until all dough is used.
05 - Freeze the peanut butter hearts for 25 to 30 minutes until firm to the touch, which will make dipping easier.
06 - Melt the chocolate and coconut oil (if using) in a heatproof bowl over barely simmering water, stirring frequently until smooth and glossy. Alternatively, melt in short bursts in the microwave, stirring between each interval.
07 - Using a fork, dip each chilled heart into the melted chocolate to coat completely. Gently tap the fork against the bowl edge to let excess chocolate drip off, then place the hearts back on the parchment-lined sheet.
08 - Refrigerate until the chocolate sets completely, about 15 minutes. Store in an airtight container in the refrigerator for up to 1 week.

# Expert advice:

01 -
  • The sweet and salty combo hits that perfect spot where chocolate cravings meet peanut butter love
  • They freeze beautifully so you can make them weeks ahead and still taste freshly made
  • The heart shape makes everything feel special even if your dipping skills are questionable
02 -
  • Working quickly during the dipping phase prevents the peanut butter from softening and melting the chocolate
  • If the chocolate becomes too thick for dipping warm it slightly and add a tiny bit more coconut oil
03 -
  • Chill your baking sheet before dipping so the chocolate sets faster and looks smoother
  • Work in small batches keeping the unused hearts in the freezer until you are ready to dip them

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