Chocolate Covered Peanut Butter Hearts

Table of Contents

1. Chocolate Covered Peanut Butter Hearts Ingredients
2. Substitutions and Additions
3. How to Make This Chocolate Covered Peanut Butter Hearts Recipe
4. How to Serve
5. Storage
6. FREQUENTLY ASKED QUESTIONS
7. More Recipes You'll Love
8. JUMP TO RECIPE

Chocolate covered peanut butter hearts are melt-in-your-mouth treats made even sweeter with their adorable heart shape. With a rich chocolate outside and creamy peanut butter center, these homemade candies are an easy no-bake dessert to make for friends and family.  

If you love the combination of peanut butter and chocolate, and who doesn’t, try making Chocolate Peanut Butter Fudge, No-Bake Chocolate Peanut Butter Pie, or Peanut Butter Dream Bars. 

Chocolate Covered Peanut Butter Hearts Ingredients

You will need:

• ½ cup salted butter, melted and cooled
• 2 cups creamy peanut butter
• ¼ cup granulated sugar
• 1 tablespoon vanilla extract
• 4 cups powdered sugar
• 3 cups semi-sweet chocolate chips (or a combination of semi and milk chocolate chips)
• 2 tablespoons shortening

Drizzle

• ½ cup white chocolate chips or pieces
• 1 teaspoon shortening

Substitutions and Additions

PEANUT BUTTER: Need a peanut-free recipe? Almond or cookie butter is a good substitute. They both have a similar taste to normal peanut butter. 

SHORTENING: You can use butter or margarine if you don’t have any shortening. For every 1 cup of shortening, use 1 cup and 2 tablespoons of butter or margarine. 

TOPPINGS: If you’re looking for some fun decorating ideas, you can put a thin layer of peanut butter on top of the finished heart and put some candy or even toffee bits on top!

How to Make This Chocolate Covered Peanut Butter Hearts Recipe

STEP ONE: Line a jelly roll or half sheet pan with parchment paper and set it aside.

STEP TWO: Using a hand mixer, beat together melted butter, peanut butter, granulated sugar, and vanilla extract until smooth and creamy.  

STEP THREE: Beat in powdered sugar.

STEP FOUR: Press peanut butter mixture into sheet pan – spreading to about ½” thickness.

STEP FIVE: Place sheet pan in the freezer for 15 minutes.

STEP SIX: Lift the parchment paper to remove the chilled peanut butter layer from the pan. Place a new sheet of parchment paper on the pan.

STEP SEVEN: Use a cookie cutter to cut out ½” thick heart shapes from the chilled peanut butter layer.

PRO TIP: The number of finished hearts that you end up with will vary depending on the size of your cookie cutter. Here we made 12 hearts because our cutters were quite large.

STEP EIGHT: Place cutouts on a parchment-lined sheet pan. Freeze for 30 minutes.

STEP NINE: Scoop up remaining peanut butter mixture, repress to ½” thickness, and cut out additional shapes.

STEP TEN: After cutouts have chilled for 25 minutes, prepare the chocolate coating.

STEP ELEVEN: Place milk chocolate chips in a heatproof bowl.  Dollop 2 tablespoons of shortening over the top.  Heat and stir in 30-second increments in the microwave until the chocolate is smooth and melted completely.

PRO TIP: The shortening added to the melted chocolate makes it easier for coating and prevents any discoloration of the chocolate surface. It also makes it soft and will melt or imprint easily if it’s touched. You can reheat the chocolate in short bursts to keep it smooth and easy to use for coating the hearts.

STEP TWELVE: Using a fork, lift one peanut butter cutout at a time and coat it completely with the melted chocolate.  Tap excess chocolate off of the cutout and place it back onto the parchment paper.

STEP THIRTEEN: Work in batches if the peanut butter cutouts become soft quickly. 

PRO TIP: To keep the peanut butter hearts from softening too quickly, keep the pan in the freezer and only take out a few at a time for coating.

STEP FOURTEEN: Allow chocolate to harden.

STEP FIFTEEN: For optional drizzle, microwave white chocolate chips or chopped pieces and shortening (½ teaspoon per ½ cup) in 30-second increments until melted and smooth.

PRO TIP: The white chocolate drizzle cools and hardens quickly. If you want the heart sprinkles to stick, add the drizzle to just one heart at a time and immediately add the sprinkles.

STEP SIXTEEN: Scoop melted chocolate into a plastic baggy or piping bag.  Snip a tiny corner off of the baggy and drizzle in a zig-zag motion over chocolate-covered hearts. Immediately sprinkle with heart sprinkles. Allow chocolate to set (about 1 minute).

How to Serve

Relax and enjoy your rich and delicious chocolate-covered peanut butter hearts with a cup of coffee or a glass of milk. Perfect for holiday gifting, you can share these homemade candies with friends by wrapping them in cellophane bags and attaching a sweet note. 

Storage

ON THE COUNTER:  Cover your chocolate peanut butter hearts in an airtight container and store them on the counter at room temperature for up to 7 days.  

IN THE FRIDGE:  You can keep your chocolate hearts in the fridge for up to 7 days. Keep them in an airtight container.  

IN THE FREEZER: Freeze your hearts for up to 3 months. Note that discoloration of the chocolate may occur, though. Defrost in the fridge before serving.

Sweet and salty, the iconic pairing of peanut butter and chocolate is a perfect match yet again in these chocolate peanut butter hearts.  Delicious any time of the year, try different shaped cookie cutters for a variety of fun occasions. 

FREQUENTLY ASKED QUESTIONS

Can I make these treats using silicone molds? 

While we haven’t tried it, if you have experience using silicone molds, you could certainly try making them that way instead.

What is a jelly roll pan? 

A jelly roll pan is a rimmed baking sheet that measures about 15-inches by 10-inches.

Can I freeze these treats? 

Freeze candy hearts for up to 3 months for longer storage, but note that discoloration of the chocolate may occur. Defrost in the refrigerator before serving.

More Recipes You’ll Love

• Red Velvet Cookies
• Chocolate Covered Strawberry Brownies