Chocolate Covered Peanut Butter Hearts

Chocolate and peanut butter are a classic duo for any occasion. Chocolate Covered Peanut Butter Hearts features thick, sweet peanut butter coated in chocolate.

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Chocolate and peanut butter are a classic duo made even better in heart shapes! Make these for a special someone or as gifts for several lucky people!

MORE RECIPES: Homemade Chocolate Turtles | Chocolate Peanut Toffee | Eggnog Bread

Chocolate Covered Peanut Butter Hearts

Thick, sweet peanut butter coated in chocolate is exactly what a Valentine’s treat should be. You’ll put a smile on someone’s face when you give them these adorable dipped chocolates, but save (at least) one for yourself!

Peanut butter and chocolate: the ultimate sweet and salty balance. Chocolate-covered peanut butter hearts are perfect for the one who complements you!

Showcase the finished hearts in cellophane bags. Try sticking candies to the hearts with a little extra peanut butter for a decorative topping. 

Chocolate Covered Peanut Butter Hearts Ingredients

• Butter - salted, melted, and cooled
• Peanut butter - creamy
• Sugar
• Vanilla Extract
• Powdered sugar
• Chocolate chips - semi-sweet or a combination of semi and milk chocolate chips
• Shortening
• Sprinkles - optional
• White chocolate chips

Chocolate and peanut butter are the stars here, but they are aided along with a few helping ingredients. The filling is made with creamy peanut butter, melted butter, granulated sugar, vanilla extract, and powdered sugar. This makes for a sweet, creamy filling. 

A little shortening added to melted chocolate helps to make the chocolate smooth and easy to coat. This coating will be a bit softer, much like store-bought peanut butter shapes. If you prefer a harder coating, you could leave out the shortening. 

You can absolutely use nut-free butters like almond butter as a substitute for peanut butter. Try it with cookie butter - yum!

How to Make Chocolate Covered Peanut Butter Hearts

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

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

THIRD STEP: Beat in powdered sugar.

FOURTH STEP: Press peanut butter mixture into the sheet pan spreading to about ½ inch thickness.

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

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

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

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

NINTH STEP: Scoop up remnant peanut butter mixture, repress to ½ inch thickness, and cut out additional shapes.

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

ELEVENTH STEP: 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.

TWELFTH STEP: 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.

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

FOURTEENTH STEP: Allow chocolate to harden.

FIFTEENTH STEP: 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.

SIXTEENTH STEP: 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.

SEVENTEENTH STEP: Allow chocolate to set, about 1 minute.

When should I add sprinkles? 

The white chocolate drizzle cools and hardens quickly, so if you’re adding sprinkles, add the drizzle to just one heart at a time and immediately add the sprinkles so they stick. 

Do I need to add shortening to the melted chocolate? 

Adding a little shortening (or butter or margarine) to the melted chocolate makes it easier to coat the peanut butter. It also prevents discoloration of the chocolate. However, it will make the coating softer and will melt or imprint easily when touched. 

How many hearts will this recipe make? 

The number of hearts you make will depend on how large your cookie cutters are. We made 12 large hearts. 

How to Store Chocolate Covered Peanut Butter Hearts

ON THE COUNTER: Cover or place in an airtight container and store them on the counter for up to 7 days.

IN THE FRIDGE:  Keep chocolate-covered hearts in the fridge for up to 7 days in an airtight container. 

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

Chocolate Covered Peanut Butter Hearts

Chocolate and peanut butter are a classic duo for any occasion. Chocolate Covered Peanut Butter Hearts features thick, sweet peanut butter coated in chocolate.

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5 from 2 votes

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Prep Time 45 minutes mins

Chill Time 1 hour hr

Total Time 1 hour hr 45 minutes mins

Course cookies, Dessert

Cuisine American

Servings 12 servings

Calories 819 kcal

Ingredients

  

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For the Hearts:

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

For the Drizzle:

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

DIRECTIONS

 

• Line a jelly roll or half sheet pan with parchment paper and set it aside.
• Using a hand mixer, beat together melted butter, peanut butter, granulated sugar, and vanilla extract until smooth and creamy.
• Beat in powdered sugar.
• Press peanut butter mixture into the sheet pan spreading to about ½ inch thickness.
• Place sheet pan in the freezer for 15 minutes.
• Lift the parchment paper to remove the chilled peanut butter layer from the pan. Place a new sheet of parchment paper on the pan.
• Use a cookie cutter to cut out ½ inch thick heart shapes from the chilled peanut butter layer.
• Place cutouts on a parchment-lined sheet pan. Freeze for 30 minutes.
• Scoop up remnant peanut butter mixture, repress to ½ inch thickness, and cut out additional shapes.
• After cutouts have chilled for 25 minutes, prepare the chocolate coating.
• 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.
• 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.
• Work in batches if the peanut butter cutouts become soft quickly.
• Allow chocolate to harden.
• 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.
• 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.

Nutrition

Calories: 819kcal | Carbohydrates: 81g | Protein: 14g | Fat: 52g | Saturated Fat: 21g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 277mg | Potassium: 560mg | Fiber: 6g | Sugar: 68g | Vitamin A: 261IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 4mg

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