Chocolate-Covered Peanut Butter Heart Treats

Chocolate-covered peanut butter hearts are tender, melt-in-your-mouth candies shaped like hearts. A creamy peanut butter center is encased in a smooth chocolate shell, making these no-bake treats quick to prepare and perfect for gifts or special occasions.

If you enjoy peanut butter and chocolate together, try other no-bake desserts or fudges for variety.

Chocolate Covered Peanut Butter Hearts Ingredients

You will need:

• 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 mix of semi-sweet and milk chocolate)
• 2 tablespoons shortening

Drizzle

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

Substitutions and Additions

Peanut butter: For a peanut-free alternative, almond butter or cookie butter work well and provide a similar texture and flavor.

Shortening: If you don’t have shortening, you can substitute butter or margarine. Use 1 cup plus 2 tablespoons of butter or margarine for every 1 cup of shortening.

Toppings: For decoration, spread a thin layer of peanut butter on top of finished hearts and add candies, toffee bits, or sprinkles.

How to Make This Chocolate Covered Peanut Butter Hearts Recipe

Step 1: Line a jelly roll pan or half-sheet pan with parchment paper and set aside.

Step 2: In a large bowl, use a hand mixer to beat together the melted cooled butter, creamy peanut butter, granulated sugar, and vanilla until smooth and creamy.

Step 3: Mix in the powdered sugar until fully combined and the mixture holds together.

Step 4: Press the peanut butter mixture evenly into the prepared sheet pan to about ½-inch thickness.

Step 5: Freeze the pan for 15 minutes to firm the layer.

Step 6: Lift the chilled peanut butter layer from the pan using the parchment paper and place a fresh sheet of parchment on the pan.

Step 7: Use a cookie cutter to cut ½-inch-thick heart shapes from the chilled peanut butter slab. The number you get depends on the cutter size; larger cutters yield fewer hearts.

Step 8: Arrange the cutouts on a parchment-lined sheet pan and freeze for 30 minutes until firm.

Step 9: Gather and repress any remaining peanut butter mixture to cut additional shapes as needed.

Step 10: When the cutouts are chilled, prepare the chocolate coating.

Step 11: Place the chocolate chips in a heatproof bowl, add 2 tablespoons of shortening, and melt in 30-second microwave intervals, stirring until smooth. Shortening thins the chocolate slightly, making it easier to coat and helping prevent bloom.

Step 12: Using a fork, lift each peanut butter heart and dip it into the melted chocolate until fully coated. Tap off excess chocolate and return the heart to the parchment-lined pan.

Step 13: Work in small batches so the peanut butter centers stay firm. Keep the pan in the freezer and only remove a few hearts at a time if they begin to soften.

Step 14: Let the chocolate set completely at room temperature or briefly chill to speed up the process.

Step 15 (optional drizzle): Melt white chocolate chips with ½ teaspoon shortening per ½ cup in 30-second intervals until smooth. Transfer to a small plastic bag or piping bag, snip a tiny corner, and drizzle in a zig-zag over the coated hearts. Add sprinkles immediately if desired; the drizzle hardens quickly.

How to Serve

Serve these chocolate-covered peanut butter hearts with a glass of milk or a cup of coffee. They make lovely gifts—place them in cellophane bags, tie with a ribbon, and add a note for a personal touch.

Storage

Counter: Store in an airtight container at room temperature for up to 7 days.

Refrigerator: Keep in an airtight container for up to 7 days. Bring to room temperature before serving for best texture.

Freezer: Freeze for up to 3 months in an airtight container. Chocolate may discolor slightly in the freezer; thaw in the refrigerator before serving.

The sweet-and-salty pairing of peanut butter and chocolate is a classic for a reason. These heart-shaped candies are easy to customize—try different cutters or toppings for holidays and celebrations.

FREQUENTLY ASKED QUESTIONS

Can I make these using silicone molds?

If you have experience with silicone molds, you can try forming the peanut butter mixture in molds instead of cutting shapes from a slab. Results may vary by mold size and thickness.

What is a jelly roll pan?

A jelly roll pan is a rimmed baking sheet typically around 15 x 10 inches—use a half-sheet pan or similar-sized rimmed sheet if you prefer.

Can I freeze these treats?

Yes—freeze up to 3 months for longer storage. Chocolate may show slight discoloration after freezing; thaw in the refrigerator before serving.

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• Chocolate Covered Strawberry Brownies