Homemade Chocolate Peanut Butter Hearts
Make the classic Reese's Valentine's treat at home with this easy copycat recipe! Creamy peanut butter filling coated in rich chocolate, perfect for holidays, edible gifts or an anytime treat.
Servings: 20
Calories: 244kcal
Equipment
- Double boiler optional
- chocolate dipping tool optional
Ingredients
- 1 cup creamy peanut butter
- ¼ cup unsalted butter softened
- 2 tablespoons brown sugar lightly packed
- ¼ teaspoon salt
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces semi sweet chocolate melted
- 4 ounces milk chocolate melted
- Valentine’s themed sprinkles (or pink sprinkles)
Instructions
- Place the peanut butter, butter, brown sugar and salt in a mixing bowl and blend together with a hand mixer until smooth and creamy.1 cup creamy peanut butter, ¼ cup unsalted butter, 2 tablespoons brown sugar, ¼ teaspoon salt
- Add the powdered sugar and vanilla extract. Mix until it’s thoroughly combined and a thick peanut butter dough has formed.2 cups powdered sugar, 1 teaspoon vanilla extract
- Press a large tablespoonful of the peanut butter mixture into each section of the heart mold. You may need to add a little more to fill each slot to the top.
- Place the mold into the freezer for 20 minutes.
- While the hearts are chilling, melt the semisweet and milk chocolate bars. You can do this over a double boiler on the stove or in the microwave, stirring at 30 second intervals.8 ounces semi sweet chocolate, 4 ounces milk chocolate
- Set up a dipping station with the peanut butter hearts, melted chocolates, sprinkles and a baking sheet covered with parchment paper.
- Remove all the hearts from the mold and place on the baking sheet.
- Working one at a time, dip a heart into the melted chocolate, coating thoroughly. Use a chocolate dipping tool or fork to lift the hearts out of the chocolate and gently tap on the side of the bowl so the excess chocolate drips off.
- Place the coated heart back onto the parchment covered baking sheet and immediately top with sprinkles. Repeat with the remaining hearts.
- Place the baking sheet in the refrigerator for 15 minutes to allow the chocolate to set up.
Notes
- Use room temperature ingredients for easier mixing and a smoother filling.
- Work quickly when dipping, so the chocolate doesn't harden.
- This recipe will make 15-20 hearts and varies based on the size of your heart molds.
- Store the hearts in an airtight container, placing parchment paper in between the layers. They'll keep for up to a week on the counter, two weeks in the refrigerator or a month in the freezer.
Nutrition
Serving: 1heart | Calories: 244kcal | Carbohydrates: 25g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 87mg | Potassium: 156mg | Fiber: 2g | Sugar: 21g | Vitamin A: 77IU | Calcium: 17mg | Iron: 1mg