Chocolate Peanut Butter Valentine’s Heart
These adorable Chocolate Peanut Butter Valentine’s Hearts are a delightful treat, perfect for expressing love and sweet sentiments. Combining the classic pairing of rich, creamy peanut butter and smooth, indulgent chocolate, each bite offers a melt-in-your-mouth experience. They are surprisingly simple to make, yet impressive enough for any special occasion or a thoughtful homemade gift.
Prep Time
Approximately 25 minutes of active preparation
Cook Time
Melting chocolate: 5 minutes
Total Time
Approximately 4-5 hours (includes chilling and freezing time)
Servings
Makes approximately 30-36 small hearts
Keywords
Why This Recipe Delivers
- A truly irresistible flavor combination of creamy peanut butter and decadent chocolate.
- Perfect for special occasions like Valentine's Day or as a thoughtful homemade gift.
- Requires no baking, making it a simple and accessible dessert for all skill levels.
- Offers a wonderful textural contrast with a smooth, rich filling and a crisp chocolate shell.
- Highly customizable – easily change chocolate types or add toppings.
Ingredients
- 240 grams (1 cup) creamy peanut butter, at room temperature
- 56 grams (¼ cup) unsalted butter, melted
- 25 grams (2 Tablespoons) light brown sugar
- 10 milliliters (2 teaspoons) vanilla extract
- 1.25 grams (¼ teaspoon) fine sea salt
- 240 grams (2 cups) powdered sugar (also known as icing sugar or confectioners' sugar)
- 280-340 grams (10-12 ounces) high-quality chocolate, finely chopped (a mix of semi-sweet and milk chocolate is recommended for balance), or a good quality candy coating for easier handling
Instructions
- Prepare your pan. Line an 20 x 20 cm (8 x 8 inch) baking dish with parchment paper, ensuring the paper extends over the sides to create "handles." This will allow for easy removal of the peanut butter layer later. Set the prepared dish aside.
- Combine the base ingredients. In a medium-sized mixing bowl, thoroughly stir together the room temperature creamy peanut butter, melted unsalted butter, light brown sugar, vanilla extract, and fine sea salt. Mix until all ingredients are well combined and the brown sugar has dissolved, creating a smooth and aromatic base.
- Incorporate the powdered sugar. Gradually add the powdered sugar to the peanut butter mixture, mixing on low speed or by hand until it is fully incorporated and forms a thick, pliable dough. Ensure there are no lumps of powdered sugar remaining.
- Press into the dish. Transfer the peanut butter mixture into the prepared 20 x 20 cm (8 x 8 inch) dish. Use a spatula or the palms of your hands to firmly and evenly press the mixture into the pan, creating a layer approximately 1.25 cm (½ inch) thick. Aim for a smooth and consistent surface.
- Chill until firm. Place the dish containing the pressed peanut butter mixture into the freezer. Allow it to chill for at least 2-3 hours, or until the mixture is very firm and easy to handle without sticking.
- Cut out the hearts. Once the peanut butter layer is firm, carefully lift it out of the dish using the parchment paper handles. Place it on a clean cutting surface. Line a separate baking tray with parchment paper and set it aside. Using a small heart-shaped cookie cutter (approximately 3-4 cm or 1.5 inches in diameter), cut out individual hearts from the peanut butter slab. Gently place the cut hearts onto the prepared parchment-lined tray.
- Maximize your yield. Do not discard the leftover peanut butter scraps! Gather them, gently knead them together with your hands to re-form a smooth dough, press them flat again, and cut out additional hearts. Repeat this process until you’ve used as much of the mixture as possible, yielding several more hearts.
- Refreeze the hearts. Place the tray with the cut peanut butter hearts back into the freezer for at least 30 minutes, or until they are very firm. This step is crucial for easy dipping in chocolate.
- Prepare for dipping. While the hearts are chilling, prepare your chocolate. Melt the finely chopped chocolate (or candy coating) in a heatproof bowl set over a saucepan of simmering water (bain-marie method), or carefully in the microwave in 30-second intervals, stirring between each, until completely smooth and glossy. Line another baking tray with fresh parchment paper for the chocolate-covered hearts.
- Dip and set. Working with only a few firm peanut butter hearts at a time (to prevent them from softening too quickly), use a fork to dip each heart into the melted chocolate, ensuring it is fully coated. Gently tap the fork against the side of the bowl to allow any excess chocolate to drip off. Carefully transfer the chocolate-covered hearts onto the parchment paper-lined tray.
- Final chill and storage. Once all hearts are dipped, place the tray in the refrigerator for at least 30-60 minutes, or until the chocolate coating has fully set and hardened. Store the finished Chocolate Peanut Butter Valentine’s Hearts in an airtight container in the refrigerator for up to one week, or freeze them for longer storage (up to one month).
Tools You’ll Need
- 20 x 20 cm (8 x 8 inch) baking dish
- Parchment paper
- Large mixing bowl
- Spatula
- Small heart-shaped cookie cutter (3-4 cm / 1.5 inch)
- Baking trays
- Heatproof bowl (for melting chocolate)
- Saucepan (for bain-marie, if not using microwave)
- Fork (for dipping)
Essential Success Tips
- Ensure your peanut butter is at room temperature for easier mixing and a smoother consistency.
- Do not skimp on the freezing steps; firm peanut butter hearts are essential for clean cuts and easy dipping.
- When melting chocolate, do so gently to avoid seizing. If using a microwave, stir every 30 seconds.
- Work quickly when dipping the hearts, taking only a few out of the freezer at a time, as the peanut butter mixture softens fast.
- For the best flavor and texture, use high-quality peanut butter and chocolate.
Professional Cooking Secrets
- For an ultra-smooth chocolate coating with a beautiful shine, consider tempering your chocolate. This involves specific heating and cooling cycles but results in a professional finish that resists melting at room temperature.
- To add an extra layer of flavor and crunch, try adding a pinch of flaky sea salt to the melted chocolate before dipping, or sprinkle it on top of the coated hearts before the chocolate sets.
- Experiment with different extracts! A few drops of peppermint or almond extract in the peanut butter mixture can offer a delightful twist on the classic flavor profile.
Notes
- Storage: Keep these hearts refrigerated in an airtight container to maintain their freshness and prevent the chocolate from melting. They can be stored in the refrigerator for up to one week or frozen for up to one month.
- Variations: Drizzle with white chocolate for a decorative touch, or sprinkle with crushed peanuts or sprinkles before the chocolate sets. For a slightly less sweet option, use all dark chocolate for the coating.
Frequently Asked Questions
Can I use natural peanut butter for this recipe?
While natural peanut butter can be used, its oil separation can make the mixture less firm and harder to work with. For best results and a consistent texture, we recommend using creamy, processed peanut butter (like Jif or Skippy) that doesn't separate.
My chocolate is seizing and becoming thick. What should I do?
Seized chocolate is often caused by exposure to even a tiny amount of water or overheating. Try adding a teaspoon of vegetable oil or melted coconut oil, stirring vigorously to see if it helps. If it's severely seized, it might be best to start with a fresh batch of chocolate. Always ensure your bowls and utensils are completely dry.
How far in advance can I make these?
These hearts can be made up to a week in advance and stored in the refrigerator. For longer storage, freeze them for up to a month. Thaw in the refrigerator before serving for the best texture.
Nutrition Facts (Per Serving)
Estimated per heart (based on 36 servings): Calories: 170-190, Fat: 12-14g, Saturated Fat: 5-6g, Cholesterol: 10-15mg, Sodium: 60-70mg, Carbohydrates: 15-18g, Sugar: 12-15g, Protein: 4-5g.
Allergy Information
Contains peanuts, dairy (from butter and milk chocolate), and soy (from chocolate lecithin). For a dairy-free version, use plant-based butter and dairy-free chocolate. For a soy-free option, ensure your chocolate is soy-lecithin free.
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