Chocolate Peanut Butter Hearts

The kitchen smelled like warm chocolate that Sunday afternoon when I decided to surprise my sister with something special for her anniversary. Id never made candy before but how hard could it be? Three hours and one chocolate-covered kitchen counter later I realized the learning curve was real but entirely worth it.

Last Valentine's Day I made a double batch and my husband caught me hiding several in the back of the fridge behind the leftovers. Now I always triple the recipe because somehow these disappear faster than I can package them. My neighbor's kids actually started knocking on the door around February 12th asking if the chocolate hearts were ready yet.

Ingredients

• 200 g semi-sweet or dark chocolate: Chopping baking bars gives you the smoothest melt but good quality chocolate chips work in a pinch just avoid the bargain stuff that seizes when you look at it wrong
• 1 tsp coconut oil: This optional addition makes the chocolate coating glossy and professional-looking plus it helps prevent that grayish bloom that appears after a few days
• 120 g creamy peanut butter: Natural peanut butter with oil separation makes a softer filling while commercial brands give you that classic Reese's texture either way bring it to room temperature first
• 40 g unsalted butter: Softened to room temperature so it blends seamlessly into the peanut butter without leaving tiny butter pockets
• 60 g powdered sugar: This sweetens and stabilizes the filling so the hearts hold their shape when dipped
• 1/2 tsp vanilla extract: Pure vanilla not imitation because this is the flavor that comes through under all that chocolate
• Pinch of salt: Just enough to make the peanut butter sing without tasting salty

Instructions

Prepare your workspace:

Line a baking sheet with parchment paper having a few extra sheets ready makes your life easier when chocolate starts dripping everywhere

Make the peanut butter filling:

Beat the peanut butter softened butter powdered sugar vanilla and salt until completely smooth and glossy this takes about 2 minutes with an electric mixer

Shape the hearts:

Scoop level tablespoons of the mixture and use your hands to form heart shapes working quickly because the warmth from your palms makes the filling sticky

Chill the centers:

Freeze the shaped hearts for 30 minutes until firm to the touch this step is non-negotiable soft centers melt right into warm chocolate

Melt the chocolate:

Heat the chocolate and coconut oil in 30-second bursts stirring thoroughly between each microwave round or use a double boiler over gently simmering water

Dip the hearts:

Use a fork to lower each frozen heart into the chocolate lift it out and tap the fork against the bowl edge to remove excess then slide onto the parchment

Add the finishing touches:

Drizzle any remaining chocolate over the tops or sprinkle with flaky sea salt while the coating is still wet

Set the chocolate:

Refrigerate for 15 to 20 minutes until the coating snaps when you bite into it

Save

Last Christmas my niece announced these were better than anything she'd found in those fancy chocolate shops downtown. Watching people's faces light up when they bite through that crisp chocolate shell into the creamy peanut butter center has become one of my favorite kitchen moments.

Getting The Shape Right

I tried several methods before finding what works best. Rolling the filling into balls then gently pinching the top to create a heart shape gives the most consistent results. A small heart-shaped cookie cutter works too but you have to press the filling in firmly and freeze it longer. Sometimes I skip the heart shape entirely and make buckeyes instead same amazing flavor just round.

Chocolate Temper Talk

Proper tempering gives chocolate that professional snap and shine but honestly for home treats this recipe's quick-melt method works beautifully. The coconut oil helps prevent seizing and keeps the coating smooth even if you're not a chocolatier. If your chocolate does seize adding a teaspoon more coconut oil usually brings it back from the brink.

Storage Solutions

These hearts actually improve after a day in the fridge as the flavors meld together. Store them between layers of parchment paper in an airtight container and they will last up to a week though they never make it that long at my house. I've also frozen them for up to three months wrapped well and thawed overnight in the refrigerator.

• Package these in small candy boxes tied with twine for instant impressive gifts
• Try using white chocolate for half the batch and swirl the two coatings together for a marbled effect
• If it's particularly warm in your kitchen keep the tray in the fridge between dipping batches

Save

These hearts have become my go-to for birthdays holidays and just-because treats. There is something deeply satisfying about making something so indulgently delicious in your own kitchen.

Recipe FAQs

→ How long should the peanut butter hearts chill before coating?

Freeze the peanut butter hearts for 30 minutes to firm up before dipping in melted chocolate, ensuring a clean coating.

→ Can I use other types of chocolate for coating?

Yes, semi-sweet, dark, milk, or white chocolate can be used for the coating, offering different flavor profiles.

→ What is the purpose of coconut oil in the chocolate coating?

Coconut oil helps create a smoother and shinier chocolate coating but is optional depending on desired texture.

→ How should I store the finished chocolate hearts?

Store the coated hearts in an airtight container in the refrigerator for up to one week to keep them fresh and firm.

→ Can the peanut butter filling be made crunchy?

Yes, substituting creamy peanut butter with crunchy adds extra texture to the filling.

→ Is there a recommended beverage pairing?

These hearts pair wonderfully with a Ruby Port or a sweet dessert wine, enhancing the rich flavors.