Chocolate Peanut Butter Valentine’s Heart
Valentine’s Day is almost here, and if you want a treat that feels generous without demanding a whole afternoon, these chocolate peanut butter hearts are it. The recipe is simple and easy to make. There is no oven involved, and the finished hearts taste like the center of a peanut butter cup wrapped in a smooth chocolate shell.
This is my homemade version of Reese’s cups, shaped into hearts for Valentine’s Day. The filling is soft, creamy, and rich, with a touch of salt so it never tastes flat. The chocolate coating sets with a light snap. Melt in your mouth good is the only honest way I can describe them.
They also happen to be one of the easiest homemade gifts I know how to make. A few hearts in a small box lined with parchment, a ribbon, and a short note are enough.
I have handed them to teachers, to neighbors, and to a friend who had a rough week, and the reaction is always the same. A pause, then a second bite, then a question about what is inside.
If you have made my Peanut Butter Christmas Trees or my Homemade Reese’s Eggs, you already know the drill. I could not resist making my homemade Reese’s cups again this year, this time in a heart shape. Peanut butter and chocolate are a perfect combination, and Valentine’s Day is the perfect excuse to lean into that.
Here is my honest confession. Most of what leaves my kitchen goes to other people. Cakes go to potlucks, cookies go to neighbors, brownies go to whoever stops by. These hearts stay with me. They live in a container in the fridge, and that container has a label that makes my position very clear.
If you are a busy parent, a student in a small apartment, or anyone working with a kitchen the size of a closet, this is a friendly place to start.
You need a bowl, a spoon, a small heart shaped cookie cutter, and a little patience while things firm up in the freezer. The hands on time is short. The result looks like it came from a chocolate shop.
You can make them for a partner, a classmate, a coworker, or just for yourself. They are make ahead friendly, which matters during a crowded week.
A batch can wait in the fridge or the freezer until you are ready to hand them out, or, in my case, ready to eat them straight from the container while standing at the counter.
One more thing worth saying. Nobody has ever guessed how little effort these take. That is the quiet charm of a no bake dessert. The chilling does most of the work, and you get the credit.
Jump to:
- Chocolate Peanut Butter Valentine’s Heart
- Seasonal Chocolate Covered Peanut Butter Desserts
- Craving More Valentine’s Desserts?? Check These Out:
- Ingredients
- Instructions
- Notes
- Recipe details
- FAQs
- What is the best chocolate to use for dipping peanut butter hearts?
- How do you make the peanut butter filling smooth and not crumbly?
- How long do homemade chocolate peanut butter hearts last and how should they be stored?
- Can you use natural peanut butter for this recipe?
- Chocolate Peanut Butter Valentine’s Heart
- Ingredients
- Instructions
- Last Step:
- Nutrition
- Did you make this recipe?
Seasonal Chocolate Covered Peanut Butter Desserts
This same peanut butter filling has been through a few holidays by now. My homemade Reese’s cups have been shaped as eggs for Easter and as Christmas trees for Christmas, and hearts are the Valentine’s Day version. The filling itself never changes. Only the cookie cutter does.
Hearts are the shape I look forward to most. A heart cutter is forgiving, the pieces are small, and the finished hearts look cheerful without any decorating work at all. They are also easy to pack, which is exactly why they work so well as gifts.
If you like the idea of heart shaped treats, this site already has a few. Ding Dong Valentine’s Hearts, Oreo Truffles Valentine’s Hearts, and Chocolate Chip Cookie Dough Valentine’s Hearts have all been shared here before.
Each one takes a different route to the same idea, which is a small, chocolate covered bite that says something sweet without a lot of fuss.
My advice is to pick one or two of them rather than trying to make all of them at once. Chocolate work is much more pleasant when you are not rushing between three bowls and two trays. One good batch of hearts, chilled properly and packed with care, lands far better than a crowded plate of half finished projects.
The other thing I have learned is that seasonal shapes are a habit. Once you own a heart cutter, an egg cutter, and a tree cutter, you start seeing every holiday as a reason to pull out the same trusted filling. That is not a bad way to build a small tradition in your own kitchen.
Craving More Valentine’s Desserts?? Check These Out:
If these hearts disappear faster than you planned, there are two more ideas worth keeping nearby. Chocolate Chip Cookie Dough Valentine’s Hearts are a cupid inspired dessert that skips the oven in the same spirit as this one.
The Valentine’s Day edition of Oreo Truffles turns them into hearts, creamy inside and crunchy outside, and they wrap up just as easily as a gift.
Ingredients
Everything here is a pantry staple, which is part of why this recipe is so easy to repeat. Use creamy peanut butter rather than the crunchy kind, and let it come to room temperature first so it mixes smoothly.
- 1 cup creamy peanut butter, at room temperature
- ¼ cup unsalted butter, melted
- 2 Tablespoons brown sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 2 cups powdered sugar
- 10 to 12 oz. chocolate, chopped into small pieces, or good quality candy coating
For the coating, I used half semi sweet chocolate and half milk chocolate, which keeps the hearts from tasting too dark or too sweet.
If you do not have much experience with melting chocolate, good quality candy coating is easier to work with than real chocolate. It melts smoothly and sets without any tempering worries, and it holds a shine nicely once it cools.
Instructions
The method is all about chilling between steps. Cold filling is easy to cut, and cold hearts are easy to dip. Warm filling will fight you the whole way.
- Line an 8 x 8 inch dish with parchment paper, leaving the paper overhang the sides so you can lift it out later, and set it aside.
- In a mixing bowl, stir together the peanut butter, melted butter, brown sugar, vanilla, and salt until the sugar dissolves. Then gradually mix in the powdered sugar. The mixture will look crumbly at first, then come together into a soft dough.
- Press the mixture into the prepared dish. Smooth the top with a spatula, or simply press it with your palms, and flatten it into a layer about ½ inch thick.
- Place the dish in the freezer until the mixture is firm enough for cutting.
- Once it is firm, line a tray with parchment paper and set it aside.
- Using a small cookie cutter in the shape of a heart, cut out the hearts and place them on the tray. Do not waste any of the mixture. Pick up the leftovers, knead them, press them flat with your palms, and you will be able to cut out at least a few more hearts.
- Place the cut hearts in the freezer until firm.
- Then melt the chocolate, or the candy coating, and line another tray with parchment paper.
- Using a fork, dip each heart into the melted chocolate to cover it completely. Gently tap the fork against the bowl to let the excess chocolate drip off. Since the peanut butter mixture softens quickly at room temperature, take only a few hearts out of the freezer at a time, because firm hearts are much easier to work with. Place the chocolate covered hearts on the parchment lined tray and refrigerate until the chocolate has set.
- Store in the fridge, or freeze for longer storage.
A few practical notes from my own batches. Keep the bowl of melted chocolate over barely warm water, or give it short bursts in the microwave, since scorched chocolate turns grainy and there is no fixing it.
If the coating thickens while you work, a teaspoon of neutral oil stirred in will loosen it again. When you tap the fork, tap it against the side of the bowl rather than over the tray, unless you enjoy scraping chocolate off parchment.
Packing matters as much as the recipe itself. Let the chocolate set completely before the hearts go anywhere near a box. If your kitchen runs warm, chill the packed box for a few minutes before you head out the door. A small piece of parchment between layers keeps the coating glossy and stops the hearts from sticking together.
Notes
The number of hearts depends on the size of your cookie cutter. I used one that measured about 1 ½ inches and ended up with roughly 30 hearts. The recipe card lists a yield of 20 hearts, so expect your own count to shift with the cutter you choose.
Recipe details
Prep time is 30 minutes, total time is 2 hours, and the recipe card lists a yield of 20 hearts.
| Detail | Value |
|---|---|
| Prep time | 30 minutes |
| Total time | 2 hours |
| Yield | 20 hearts |
| Method | No bake |
| Cuisine | American |
Per heart, the source nutrition is 243 calories, 23.1 g carbohydrates, 14.1 g fat, 26.2 g sugar, 4.2 g protein, 98.8 mg sodium, and 10.1 mg cholesterol.
FAQs
What is the best chocolate to use for dipping peanut butter hearts?
The best chocolate for dipping is a combination of half semi-sweet and half milk chocolate bars chopped into small pieces, or a good quality candy coating. Chocolate chips are not recommended as they contain stabilizers that prevent smooth melting. High-quality chocolate bars or couverture chocolate provide a smooth, glossy finish that sets well.
How do you make the peanut butter filling smooth and not crumbly?
To ensure a smooth and cohesive filling, use creamy peanut butter at room temperature and stir it with melted unsalted butter, brown sugar, vanilla, and salt until the sugar dissolves. Gradually mix in 2 cups of powdered sugar. If the dough feels too dry, add a tablespoon of milk or extra melted butter; if too sticky, add a light dusting of powdered sugar.
How long do homemade chocolate peanut butter hearts last and how should they be stored?
Homemade chocolate peanut butter hearts should be stored in an airtight container in the refrigerator, where they will stay fresh for up to two weeks. For longer storage, they can be frozen for up to three months, layered between sheets of parchment paper. Let them sit at room temperature for 5 to 10 minutes before serving for the best texture.
Can you use natural peanut butter for this recipe?
Standard commercial creamy peanut butter, such as Jif or Skippy, is strongly recommended because it contains stabilizers that yield a firmer, more stable filling. Natural or organic peanut butters can separate and be too oily, which may cause the filling to be soft or crumbly. If you must use natural peanut butter, the texture may require adjustments to the powdered sugar or butter.
Chocolate Peanut Butter Valentine’s Heart
Chocolate Peanut Butter Valentine’s Heart Valentine’s Day is almost here, and if you want a treat that feels generous without demanding a whole afternoon, these chocolate peanut butter hearts are it. The recipe is simple and easy to make.
- Total Time: 120 min
- Yield: 20 hearts 1x
Ingredients
1 cup creamy peanut butter, room temperature
¼ cup unsalted butter, melted
2 Tablespoons brown sugar
2 teaspoon vanilla extract
¼ teaspoon salt
2 cups powdered sugar
10–12 oz. chocolate, chopped in small pieces
Instructions
1-Line 8 x 8 inch dish with: Line 8 x 8 inch dish with parchment paper, leaving the paper overhang the sides so you can easily lift it later and set aside.
2-Then in a mixing bowl stir together: Then in a mixing bowl stir together peanut butter, melted butter, brown sugar vanilla and salt, until sugar dissolve. Next, gradually mix in powdered sugar.
3-Press the mixture into prepared dish: Press the mixture into prepared dish. Smooth the top with spatula or simply press it with your palms to flatten into about ½ inch thick layer.
4-Place it in the freezer until firm: Place it in the freezer until firm enough for cutting.
5-When the mixture is firm enough, line: When the mixture is firm enough, line a tray with parchment paper and set aside.
6-Using small cookie cutter in the shape: Using small cookie cutter in the shape of heart, cut out the hearts and place them on the tray. Don’t waste any batter, pick up leftovers, kneed, press with your palms and you will be able to cut out at least a few more hearts.
7-Place them in the freezer until firm: Place them in the freezer until firm.
8-Then melt the chocolate (or candy coating): Then melt the chocolate (or candy coating) and line another tray with parchment paper.
9-Using a fork, dip each heart into: Using a fork, dip each heart into melted chocolate to cover completely. Gently tap the fork to drip of the excess of chocolate. (Since the peanut butter mixture softens really fast at the room temperature, I suggest you to take just a few hearts at the time from the freezer, because it’s easier to work with the firm hearts!!!) Place chocolate covered hearts on the parchment paper lined tray. Refrigerate until chocolate has set.
10-Store in the fridge or freeze for: Store in the fridge or freeze for longer storage.
Last Step:
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- Cook Time: 0 min
- Method: no_cook
Nutrition
- Calories: 243
- Sugar: 26.2 g
- Sodium: 98.8 mg
- Fat: 14.1 g
- Carbohydrates: 23.1 g
- Protein: 4.2 g
- Cholesterol: 10.1 mg
