Valentine Chocolate Peanut Butter Hearts
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Make Valentine’s Day gifting even more delicious with these homemade copycat Reese’s Chocolate Peanut Butter Candy Hearts! These decadent valentine hearts are coated in creamy milk chocolate or white chocolate filled with a thick, rich peanut butter center, and finished with a chocolate drizzle, if desired.
The perfect sweet treat this Valentine’s Day, like this Easy Strawberry White Chocolate Fudge and these 15 Decadent Chocolate Covered Passions for Your Valentine’s Day.
Showcase these finished candy hearts in a pretty box
Place them on party trays when displaying for special occasions and parties. These yummy, tempting hearts are for anytime ‘love is in the air!’
Ingredients You Need for Chocolate Covered Peanut Butter Valentine Hearts
Peanut Butter Filling
- creamy peanut butter, I used Jif
- unsalted butter, melted
- brown sugar
- powdered sugar – adds sweetness to the peanut butter filling and helps firm it up so it can be molded or shapes can be cut out of the dough
- dash salt, optional – I like to use salt to counterbalance the sweetness of the peanut butter filling
Chocolate Shell
- milk chocolate or white chocolate chips or melts, I like to use Ghiradelli’s Chocolate Melts
- vegetable shortening or coconut oil – helps thin out chocolate if it’s too thick
How To Make Valentine’s Day Chocolate Peanut Butter Hearts
- Line a baking sheet with wax paper and set aside.
Microwave Method – Peanut Butter Filling
- Melt butter and brown sugar together. Once melted add peanut butter and salt and mix. Add the powdered sugar a little at a time, stirring until completely combined with the peanut butter mixture. Transfer to a parchment lined baking sheet or pan.
Stovetop Method – Peanut Butter Filling
- In a medium saucepan over medium heat, combine the peanut butter, butter, and brown sugar and salt and heat until thoroughly melted stirring constantly until just melted together. Add the powdered sugar a little at a time, stirring until completely combined with the peanut butter mixture. Transfer to a parchment lined baking sheet or pan.
Making Heart Shapes
- Press or roll out your peanut butter dough about ½ inch thick and use a small heart cookie cutter to cut out your hearts. Continue making hearts with leftover dough until you’ve used it all up. Place hearts on the baking sheet and refrigerate the peanut butter hearts to allow them to set for about 30 minutes. If you’re in a hurry, you could place them in the freeze for 5 – 10 minutes. If they aren’t
Melting and Dipping Hearts
- Once the hearts are set and firmed up enough to dip, melt the chocolate chips and shortening together in the microwave in 30-second increments, stirring after each, until completely melted, approximately 2 minutes or so.
- Use a long-tined fork to flip each peanut butter heart when dipping it in melted chocolate to cover, letting excess chocolate drip off and place on waxed paper. Decorate the hearts however you like by drizzling leftover melted chocolate on top by placing melted chocolate in ziplock bag and snip an end and drizzle back and forth on top of candies. Sprinkles are always a good option too!
- Return the chocolate-covered peanut butter hearts to the refrigerator to allow the chocolate to set, about 30 minutes.
- Store in the refrigerator in an airtight container until ready to serve.
Peanut Butter Heart Candy Tips
- When you melt butter, if it’s too hot, then the dough will be too hot and too hard to handle when you’re making the peanut butter filling. Let it cool down. If you’ve already added all your ingredients and it’s still too hot, because you missed the too hot to handle tip, then just let it cool down before trying to make cut out or mold shapes.
- Depending on the thickness of your peanut butter, you may need less or more powdered sugar for your homemade peanut butter chocolate hearts. Start out with 1 1/2 cups and add more if needed. The peanut butter egg filling should resemble a cookie dough you would make cut out cookies with.
- If you add too much powdered sugar to the peanut butter filling, the hearts won’t be a creamy peanut butter center. By not adding enough powdered sugar, the peanut butter filling will not firm up enough when you dip the hearts.
- You can trim the sides of your finished hearts with a sharp paring knife if you have goops or drizzles that are ugly once the chocolate has firmed up. Just be gentle if you do as to not disturb the filling.
Storing Heart Candies
- Once the chocolate covered peanut butter candies have firmed up, store them in an airtight container. Place in fridge until ready to serve or can store at room temperature for a few days if desired. Storing in the fridge the candies will last for several weeks. They taste good straight from fridge or you can let them come to room temperature when serving for parties, etc.
- Freezer – Freeze candy hearts for up to 3 months for longer storage, but discoloration of the chocolate may occur. Defrost in the refrigerator before serving.
These homemade peanut butter hearts are so delish and are the perfect little snack-sized bites! Who’s not going to love these?? YUM!
More Yummy Valentine Treats!
- 17 Valentine Treats To Swoon Over!
- Chocolate Heart Peanut Butter Cookies
- 10 Dreamy Valentine Dessert Ideas
- Valentine Milk Chocolate Brownie Bites
- Homemade Oreo Heart Sandwich Cookies
- Soft Buttermilk {Cutout} Cookies & Icing!
- Valentine Sugar Cookies with Vanilla Icing
- Valentine Chocolate Bark
- How to Make a Heart-Shaped Valentine’s Day Cake
- Valentine Cupcakes with Brach’s Candies
- You’ll love these fun Valentine Candy Strawberry Cream Jello Truffles too!
Chocolate Peanut Butter Hearts
Make Valentine's Day gifting even more delicious with these homemade copycat Reese's Chocolate Peanut Butter Candy Hearts! These decadent valentine hearts are coated in creamy milk chocolate or white chocolate filled with a thick, rich peanut butter center, and finished with a chocolate drizzle, if desired.
Ingredients
Peanut Butter Filling
- 1 cup creamy peanut butter I used Jif
- ¼ cup unsalted butter melted
- ¼ cup light brown sugar
- 1 ½ cups powdered sugar add more if needed
- dash salt optional, I like to use salt to counterbalance the sweetness of the peanut butter filling
Chocolate Shell
- 2 cups milk chocolate or white chocolate melts or chips
- 2 tablespoons vegetable shortening or coconut oil - needed for thinning chocolate optional, if using melts, you may not need to thin it out, chocolate chips you may need to depending on the chocolate being used.
Instructions
How To Make Valentine's Day Chocolate Peanut Butter Hearts
- Line a baking sheet with wax paper and set aside.
Microwave Method - Peanut Butter Filling
- Melt butter and brown sugar together. Once melted add peanut butter and salt and mix. Add the powdered sugar a little at a time, stirring until completely combined with the peanut butter mixture. Transfer to a parchment lined baking sheet or pan.
Stovetop Method - Peanut Butter Filling
- In a medium saucepan over medium heat, combine the peanut butter, butter, and brown sugar and salt and heat until thoroughly melted stirring constantly until just melted together. Add the powdered sugar a little at a time, stirring until completely combined with the peanut butter mixture. Transfer to a parchment lined baking sheet or pan.
Making Heart Shapes
- Press or roll out your peanut butter dough about ½ inch thick and use a small heart cookie cutter to cut out your hearts. Continue making hearts with leftover dough until you've used it all up. Place hearts on the baking sheet and refrigerate the peanut butter hearts to allow them to set for about 30 minutes. If you're in a hurry, you could place them in the freeze for 5 - 10 minutes. If they aren't
Melting and Dipping Hearts
- Once the hearts are set and firmed up enough to dip, melt the chocolate in the microwave in 30-second increments, stirring after each, until completely melted, approximately 2 minutes or so.
- Add shortening/oil if chocolate needs thinned out some and mix.
- Use a long-tined fork to flip each peanut butter heart when dipping it in melted chocolate to cover, letting excess chocolate drip off and place on waxed paper. Decorate the hearts however you like by drizzling leftover melted chocolate on top by placing melted chocolate in ziplock bag and snip an end and drizzle back and forth on top of candies. Sprinkles are always a good option too!
- Return the chocolate-covered peanut butter hearts to the refrigerator to allow the chocolate to set, about 30 minutes.
- Store in the refrigerator in an airtight container until ready to serve.
Tried This Recipe?Let us know how it was by commenting below!
These would seriously last about 30 seconds in my presence. YUM!!! 🙂 ~Valentina
Thank you so much Heidi! We love these treats and yes, perfect for Valentine’s Day!
You’ve made this recipe so effortless to follow with your easy step-by-step instructions for making these adorable Valentine heart treats. I especially loved your tip for using the coconut oil to thin out the chocolate… brilliant!