Ingredients
Peanut Butter Mixture
- 1 cup creamy peanut butter, room temperature
- ¼ cup unsalted butter, melted
- 2 tablespoons brown sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 2 cups powdered sugar
Chocolate Coating
- 10-12 oz. chocolate chopped in small pieces (half semi-sweet and half milk chocolate) or good quality candy coating
Instructions
- Prepare the Dish: Line an 8 x 8 inch dish with parchment paper, ensuring there is an overhang on the sides so you can easily lift out the mixture later. Set aside.
- Mix Ingredients: In a mixing bowl, stir together the peanut butter, melted butter, brown sugar, vanilla extract, and salt until the sugar dissolves. Gradually mix in the powdered sugar until fully combined into a smooth dough.
- Press Mixture: Press the peanut butter mixture firmly into the prepared dish, flattening to about a ½ inch thick layer using a spatula or your palms to smooth the surface.
- Freeze Mixture: Place the dish in the freezer until the mixture is firm enough to cut, approximately 30–45 minutes.
- Cut Hearts: Once firm, line a tray with parchment paper. Using a small heart-shaped cookie cutter, cut out hearts from the chilled mixture. Gather any scraps, knead them together, and cut out additional hearts.
- Freeze Hearts: Place the cut hearts on the lined tray and return them to the freezer until firm.
- Melt Chocolate: Melt the chocolate or candy coating using a double boiler or microwave in short bursts, stirring frequently to ensure smoothness. Line another tray with parchment paper.
- Dip Hearts: Working with a few hearts at a time to keep them firm, dip each heart completely into the melted chocolate using a fork. Gently tap the fork against the side of the bowl to remove excess chocolate, then place the coated hearts onto the prepared tray.
- Set Chocolate: Refrigerate the chocolate-covered hearts until the chocolate is fully set, about 15–30 minutes.
- Store: Store the finished hearts in the refrigerator for short-term or freeze them for longer storage to maintain freshness.
Notes
- Using candy coating can make dipping easier than real chocolate, especially if you are inexperienced with chocolate work.
- It’s best to work with frozen hearts when dipping, as the peanut butter mixture softens quickly at room temperature.
- Make sure to press the peanut butter mixture firmly into the dish to avoid air pockets and ensure solid, smooth hearts.
- These treats keep well refrigerated for up to 1 week or frozen for up to 1 month.
- You can customize the chocolate coating by using only semi-sweet, milk, or even white chocolate according to your preference.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American