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Chocolate Covered Peanut Butter Hearts

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close up overhead shot of chocolate covered peanut butter hearts drizzled with white chocolate and topped with heart sprinkles
You’re going to love these chocolate covered peanut butter hearts. They are a simple and tasty treat or gift for any peanut butter and chocolate fanatic.
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Table of Contents
  1. Chocolate Covered Peanut Butter Hearts Ingredients
  2. How To Make This Chocolate Covered Peanut Butter Hearts Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

These chocolate covered peanut butter hearts are a delicious treat for Valentine’s Day. Your family is going to love the simple, chocolatey sweets and their fun heart shape.

If you’re looking to spread the love with baked goods this Valentine’s Day, try our heart-shaped Valentine sugar cookies! Or, if you’ve got peanut butter lovers at home, you can make our homemade peanut butter cups.

close up shot of a plate of chocolate covered peanut butter hearts drizzled with white chocolate and topped with heart sprinkles

Chocolate Covered Peanut Butter Hearts Ingredients

chocolate covered peanut butter hearts raw ingredients that are labeled

You’ll need:

For The Hearts

  • 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
  • Sprinkles, optional

For The 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 a piece of parchment paper and set it aside.

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

chocolate covered peanut butter hearts process shot of ingredients blended together in a bowl

STEP THREE: Beat in the powdered sugar.

chocolate covered peanut butter hearts process shot of powdered sugar beat into the peanut butter mixture

STEP FOUR: Press the peanut butter mixture into the pan, spreading it about ½-inch thick.

chocolate covered peanut butter hearts process shot of the peanut butter mixture pressed into a pan

STEP FIVE: Place your pan into the freezer for 15 minutes.

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

STEP SEVEN: Use a cookie cutter to cut out ½-inch 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.

chocolate covered peanut butter hearts process shot of hearts cut out of the peanut butter mixture

STEP EIGHT: Place hearts on a parchment-lined sheet pan and then freeze for 30 minutes.

STEP NINE: Scoop up any remaining peanut butter mixture, re-press to ½-inch thickness, and then cut out additional shapes. 

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

STEP ELEVEN: Place chocolate chips in a microwave-safe bowl. Dollop 2 tablespoons of shortening over the top. Then, heat chocolate and stir in 30-second intervals. The chocolate should be smooth and completely melted. 

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.

chocolate covered peanut butter hearts process shot of chocolate melted in a bowl

STEP TWELVE: Using a fork, lift one peanut butter cutout at a time and coat it completely with the melted chocolate.

chocolate covered peanut butter hearts process shot of the peanut butter hearts dipped into melted chocolate

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 the chocolate to harden.

STEP FIFTEEN: For an optional drizzle, microwave the white chocolate chips or chopped pieces and the shortening (½ teaspoon per ½ cup) in 30-second increments until it is 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 the melted chocolate into a plastic bag or piping bag. Snip a tiny corner off of the bag and drizzle it in a zig-zag motion over the chocolate covered hearts. Immediately sprinkle with heart sprinkles.

chocolate covered peanut butter hearts process shot of the hearts drizzled with white chocolate and topped with heart sprinkles

STEP SEVENTEEN: Allow the chocolate to set for about 1 minute. 

How To Serve

For Valentine’s day, make a batch of this perfect treat, wrap in cellophane bags and share them with your loved ones. Everyone will delight over how cute and irresistible they are.

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.

overhead shot of chocolate covered peanut butter hearts drizzled with white chocolate and topped with heart sprinkles

Forget about that ordinary bag of Hershey’s chocolate this Valentine’s Day. With this chocolate-covered peanut butter hearts recipe, you’ll satisfy your sweet craving and also make some tasty gifts. Thick, sweet peanut butter filling dipped in decadent chocolate – it’s everything Valentine’s treats are meant to be!

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.

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close up overhead shot of chocolate covered peanut butter hearts drizzled with white chocolate and topped with heart sprinkles

Chocolate Covered Peanut Butter Hearts

5 from 1 vote
You’re going to love these chocolate covered peanut butter hearts. They are a simple and tasty treat or gift for any peanut butter and chocolate fanatic.
Prep Time 45 minutes
Total Time 1 hour 45 minutes
Servings 12

Ingredients
  

For The Hearts

  • 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
  • sprinkles, optional

For The Drizzle

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

Instructions
 

  • Line a jelly roll or half sheet pan with parchment paper and set 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 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 the remaining 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 the 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 the melted chocolate into a plastic bag or piping bag.  Snip a tiny corner off of the bag and drizzle in a zig-zag motion over the chocolate covered hearts. Immediately sprinkle with heart sprinkles.
  • Allow the chocolate to set for about 1 minute.

Notes

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition

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