Chocolate Peanut Butter Hearts (Printable Version)

Creamy peanut butter hearts coated in smooth chocolate and finished with flaky sea salt for a perfect sweet and salty snack.

# What You Need:

→ Peanut Butter Filling

01 - 1 cup creamy peanut butter
02 - 1/4 cup unsalted butter, softened
03 - 1 cup powdered sugar
04 - 1/2 teaspoon pure vanilla extract

→ Chocolate Coating

05 - 2 cups semi-sweet chocolate chips or chopped chocolate
06 - 1 tablespoon coconut oil (optional, for smoother coating)

→ Topping

07 - Flaky sea salt, for sprinkling

# How to Make It:

01 - Line a baking sheet with parchment paper and set aside.
02 - In a mixing bowl, combine creamy peanut butter, softened unsalted butter, powdered sugar, and pure vanilla extract. Mix with electric mixer or spatula until completely smooth and well combined.
03 - Place the peanut butter mixture between two sheets of parchment paper. Roll with a rolling pin to approximately 1/2-inch thickness.
04 - Use a small heart-shaped cookie cutter to cut out heart shapes. Place hearts on the prepared baking sheet. Gather and re-roll scraps until all mixture is used.
05 - Freeze the peanut butter hearts for 30 minutes until firm and ready for coating.
06 - Place semi-sweet chocolate chips and coconut oil (if using) in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval, until completely smooth.
07 - Using a fork or dipping tool, carefully dip each peanut butter heart into the melted chocolate. Allow excess chocolate to drip off, then return to the baking sheet.
08 - Immediately sprinkle flaky sea salt over each chocolate-coated heart before the chocolate sets.
09 - Refrigerate for 10–15 minutes until chocolate is completely set. Store in an airtight container in the refrigerator for up to 2 weeks.

# Expert Advice:

01 -
  • The contrast between silky chocolate and creamy peanut butter filling is absolutely addictive
  • These look impressive but come together faster than you would expect
  • They keep beautifully in the fridge, making them perfect for making ahead
02 -
  • If your chocolate seizes or becomes grainy, stir in a teaspoon of coconut oil to smooth it out
  • Room temperature hearts will slide right off your dipping tool, so keep them chilled until the moment you dip
  • Work quickly once the chocolate is melted, as it starts to set up as it cools
03 -
  • Wipe your dipping tool between hearts to keep the chocolate looking clean
  • Set up a dipping station with everything within reach before you melt the chocolate

Go Back