Chocolate Peanut Butter Hearts (Print Version)
# Ingredients:
→ Peanut Butter Base
01 -
1 cup creamy peanut butter, room temperature
02 -
¼ cup unsalted butter, melted
03 -
2 tablespoons brown sugar
04 -
2 teaspoons vanilla extract
05 -
¼ teaspoon salt
06 -
2 cups powdered sugar
→ Chocolate Coating
07 -
10-12 oz chocolate, chopped into small pieces (half semi-sweet, half milk chocolate)
# Instructions:
01 -
Line an 8 x 8 inch dish with parchment paper, leaving overhang on the sides for easy removal later.
02 -
In a mixing bowl, stir together peanut butter, melted butter, brown sugar, vanilla and salt until sugar dissolves. Gradually mix in powdered sugar until fully incorporated.
03 -
Press the mixture into the prepared dish. Smooth the top with a spatula or flatten with your palms to create an even ½ inch thick layer.
04 -
Place the dish in the freezer until the mixture is firm enough for cutting.
05 -
Line a tray with parchment paper. Using a small heart-shaped cookie cutter, cut out hearts from the firm peanut butter mixture and place them on the prepared tray. Gather scraps, knead together, flatten, and cut additional hearts.
06 -
Return the cut hearts to the freezer until they are completely firm.
07 -
Melt the chocolate and line another tray with parchment paper.
08 -
Working with a few hearts at a time (keeping the rest in the freezer), use a fork to dip each heart into the melted chocolate. Gently tap the fork to remove excess chocolate. Place the coated hearts on the parchment-lined tray.
09 -
Refrigerate the chocolate-covered hearts until the chocolate has fully set.
10 -
Store in the refrigerator or freeze for longer storage.
# Notes:
01 -
The peanut butter mixture softens quickly at room temperature, so work with small batches from the freezer for easier handling.
02 -
Candy coating can be substituted for chocolate if you have limited experience working with tempered chocolate.