These chocolate covered peanut butter hearts are small, bite-sized treats that taste VERY GOOD with their rich chocolatey outside and creamy peanut buttery filling on the inside. They are easy to make and require very little ingredients. And the best part, whoever you give them to will be super impressed and touched that you took the time to make these delectable treats just for them!
how to make these easy chocolate peanut butter hearts
I’ve shared these chocolate covered peanut butter hearts with you before, but as Christmas trees during the holidays and these peanut butter eggs at Easter. Each time I’ve shared them with you, I’ve changed up how I’ve made them. For the Easter eggs, I hand rolled them into the egg shape and for the Christmas trees I used a silicone mold.
making the peanut butter hearts
For these chocolate covered peanut butter hearts, I rolled out the peanut butter filling and used a small heart-shaped cookie cutter. It’s super easy to do and most of you probably already have a small heart shaped cookie cutter laying around. I realized before making these I have TWO. Haha!
Make sure to sprinkle confectioners sugar (a.k.a. powdered sugar) over a clean, dry surface when rolling out the peanut butter filling as well as the rolling pin. This will help keep the filling from sticking to the rolling pin or surface.
melting the chocolate
This part of making the chocolate covered peanut butter hearts recipe is easy, but you’ll want to pay attention to the chocolate as it melts so it doesn’t seize up. If that were to happen, you can try adding 1 tbsp of warm water to the chocolate and mix until it becomes smooth again.
Whenever I melt chocolate, I like to use my double boiler. I bought one that was inexpensive and, when using it, I feel like I have better control over the chocolate as it melts. For this recipe, you’ll first melt the paraffin wax over low heat uncovered until it’s completely melted. Do not melt the wax and chocolate together at the same time.
I prefer to use paraffin wax over shortening or corn syrup because it not only gives the chocolate a nice shine as it hardens, but it also thins the chocolate out nicely as well. Another bonus is it helps to keep the chocolate solid when left out at room temps.
After the wax has melted, add in the bag of chocolate chips and stir continuously until it’s all melted. You may find little tiny pieces of either wax or chocolate remaining…if this happens just press down firmly on them with a spatula until they disappear.
When ready, dip the peanut butter hearts into the melted chocolate using a fork or candy dipping tools, then place onto a wax paper-lined cookie sheet. I like to place mine in the fridge or freezer to allow the chocolate to harden, but you can easily eat them at room temp too, if you wish.
what can I do with the extra melted chocolate?
You will more than likely have extra chocolate after you’re done with dipping your chocolate covered peanut butter hearts, so take any kind of pretzels you have in the house and dip those in the chocolate. Get creative too and try dipping other things in the chocolate like Oreos, almonds, chips, and whatever else you feel like trying!
give these other chocolate peanut butter treats a try!
- chocolate covered peanut butter eggs
- chocolate peanut butter whoopie pies
- irresistible peanut butter tandy kakes
- chocolate covered peanut butter trees
These chocolate covered peanut butter hearts are so easy to make, require very little ingredients, and taste amazing with their rich, chocolatey outside and creamy, peanut buttery filling on the inside. And the best part, whoever you give these to will be super impressed and touched that you took the time to make these delectable treats just for them!
- 1/2 cup Unsalted Butter, room temperature
- 3/4 cup Peanut Butter
- 1/2 cup Marshmallow Fluff
- 2 cups Confectioners Sugar (plus extra for rolling out the filling)
- 1 bag (12 oz.) Semi-Sweet or Milk Chocolate Chips
- 1/2 square of Paraffin Wax – OR – 2 tbsp. Shortening (both will thin the chocolate, but the paraffin wax will add some shine)
- 1 Small Heart Cookie Cutter (mine is from Michael’s) or cookie cutter of your choosing. Note the size of your cookie cutter will change the number of hearts you’re able to make.
- double boiler – not required, but very helpful when melting chocolate (alternative – placing a glass mixing bowl over top of a sauce pan filled with 1″- 1.5″ of water will work just as well)
- wax paper and 2 cookie sheets – helpful when freezing the peanut butter hearts and after when they’ve been dipped in the melted chocolate. See notes for what you can use if you don’t have a cookie sheet that will fit in your freezer.
- candy dipping tools – these are not required either for making these chocolate peanut butter hearts, but can be helpful when dipping the hearts into the chocolate. You can easily use a fork as well!
- Any additional decorative items like sprinkles, color melted chocolate, etc.
- Prepare a small cookie sheet lined with wax paper (this will be for the peanut butter hearts you cut out with the cookie cutter).
- Using a hand-held mixer or a stand mixer and paddle attachment on medium-high speed, mix together the butter, peanut butter, and marshmallow fluff until completely combined. Scrape down the sides of the bowl as needed.
- Switch the mixer speed to low and add in the confectioners sugar one cup at a time until fully combined. The peanut butter filling should be soft, creamy, and a little sticky.
- Sprinkle some confectioners sugar on to a clean, dry surface as well as the rolling pin and roll out the peanut butter filling to about 1/4″ thickness.
- Take a small heart shaped cookie cutter and coat it with some of the confectioners sugar before cutting out the hearts. If the filling sticks a little to the inside of the heart cookie cutter, very gently take your finger and press down until it releases from the cookie cutter. I was also to release the peanut butter heart by very gently shaking the cookie cutter in a downward motion. Repeat this step until all the filling as been used. You can space these close together on the cookie sheet because they will just be placed in the freezer to firm up before dipping them into melted chocolate.
- Freeze the peanut butter hearts until they are firm enough to dip into the chocolate, about 1 hour (but longer is better).
- Line another cookie sheet with wax paper and set aside (this will be for the chocolate covered peanut butter hearts).
- Using a double boiler (fill the bottom boiler with about 1″-1.5″ water), melt the wax over low heat uncovered until melted. Add in the bag of chocolate chips and stir continuously until completely smooth and melted. If you have any little lumps of unmelted chocolate or wax, press down firmly on them using a spatula until they disappear.
- Dip each peanut butter heart into the melted chocolate using using a fork and place onto the wax paper-lined cookie sheet. Place in the refrigerator or the freezer to allow the chocolate to harden.
- Trim off any excess chocolate from the bottom (optional step).
- Store the chocolate covered peanut butter hearts in an airtight container in the fridge or you can freeze them for a month.
- If you don’t have a cookie sheet that can easily fit in the freezer, you can use a container that will, layering the peanut butter hearts with sheet of wax paper fitted to the container size.
- See also my hand rolled Chocolate Covered Peanut Butter Eggs and my Chocolate Covered Peanut Butter Trees, using a silicone tree mold.
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