Valentine’s Day is just around the corner, and you are probably looking for fun and tasty Valentine’s treat to make. Stop looking! This Chocolate Peanut Butter Valentine’s Heart recipe is super simple and easy to make. These cute chocolate peanut putter heart desserts are melt-in-your-mouth gooooooooood!!!
Chocolate Peanut Butter Valentine’s Heart is a delicious dessert, but also great as a homemade gift. You can pack a bunch of these tasty treats and give to someone you love. A homemade gift is always the best way to show just how much you care.
Do you remember my Peanut Butter Christmas Trees and Homemade Reese’s Eggs? To tell the truth, these were both insanely GOOD!!! However, I could not resist to make my homemade Reese’s cups again. But this time in the shape of heart.
Well, peanut butter and chocolate are match made in heaven, right!? I don’t know a single person who does not like Reese’s.
However, if you are a fan of Reese’s like I am, these homemade Reese’s Peanut Butter Valentine’s Heart will become your favorite dessert recipe, too!
As a matter of fact, as a food blogger, I always have the problem with all that excess food I must make constantly. So, I share my cakes, cookies, pies and other baked goods all over the neighborhood. But when I make homemade Reese’s, I jealously keep them all to myself.
Seasonal Chocolate Covered Peanut Butter Desserts
In the spirit of the upcoming holidays, Valentine’s Day, my homemade Reese’s Cups just got a new festive makeover!!! For Easter I made my homemade Reese’s cups in a shape of eggs, for Christmas they disguised in cute little Christmas trees. And what other form would be appropriate for Valentine’s Day than a heart, right?!
For Valentine’s Day everything is in the sign of the heart and even food.
So, the past few years I’ve already shared a few of delicious little treats in the shape of heart. That were Ding Dong Valentine’s Hearts, Oreo Truffles Valentine’s Hearts, Chocolate Chip Cookie Dough Valentine’s Hearts
And if you are looking for more Valentine’s Day recipes, check it HERE.
XO-Vera
Craving More Valentine’s Desserts?? Check These Out:
Chocolate Chip Cookie Dough Valentine’s Hearts are irresistible cupid inspired dessert.
Oreo Truffles now in a new, special Valentine’s Day Edition :). Truffles in the shape of a heart, creamy inside, crunchy on the outside!
Chocolate Peanut Butter Valentine’s Heart
Prep Time: 30 minutes- Total Time: 2 hours
Yield: 20 hearts 1x
Category: Dessert
Method: No Bake
Cuisine: American
Print Recipe
Pin Recipe
Description
Valentine’s Day is just around the corner, and you are probably looking for fun and tasty Valentine’s treat to make. Stop looking! This Chocolate Peanut Butter Valentine’s Heart recipe is super simple and easy to make. These cute chocolate peanut putter heart desserts are melt-in-your-mouth gooooooooood!!!
Ingredients
- 1 cup creamy peanut butter-room temperature
- ¼ cup unsalted butter-melted
- 2 Tablespoons brown sugar
- 2 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups powdered sugar
- 10–12 oz. chocolate chopped in small pieces (I used half of semi-sweet and half of milk chocolate) or use good quality candy coating (it’s easier to work with than with real chocolate, if you don’t have too much experience)
Instructions
- Line 8 x 8 inch dish with parchment paper, leaving the paper overhang the sides so you can easily lift it later and set aside.
- Then in a mixing bowl stir together peanut butter, melted butter, brown sugar vanilla and salt, until sugar dissolve. Next, gradually mix in powdered sugar.
- Press the mixture into prepared dish. Smooth the top with spatula or simply press it with your palms to flatten into about ½ inch thick layer.
- Place it in the freezer until firm enough for cutting.
- When the mixture is firm enough, line a tray with parchment paper and set aside.
- Using small cookie cutter in the shape of heart, cut out the hearts and place them on the tray. Don’t waste any batter, pick up leftovers, kneed, press with your palms and you will be able to cut out at least a few more hearts.
- Place them in the freezer until firm.
- Then melt the chocolate (or candy coating) and line another tray with parchment paper.
- Using a fork, dip each heart into melted chocolate to cover completely. Gently tap the fork to drip of the excess of chocolate. (Since the peanut butter mixture softens really fast at the room temperature, I suggest you to take just a few hearts at the time from the freezer, because it’s easier to work with the firm hearts!!!) Place chocolate covered hearts on the parchment paper lined tray. Refrigerate until chocolate has set.
- Store in the fridge or freeze for longer storage.
Notes
The number of hearts depends on the size of your cookie cutter. Mine was about 1 ½ inches and I made about 30 hearts.
99 comments
I’m making these for my grandkids Valentines party’s at school. Look amazing. Thanks for sharing.
Thanks Tammy 🙂 I hope you’ll love these!
Where did you guys get the small heart shaped cookie cutter?
Hi DeeKal, I have it for years, I don’t even remember where I bought it.
DeeKal, I saw the small heart cutters at Michaels, just two weeks ago. I’m not sure if Hobby Lobby has it since they don’t carry as large a selection of baking or candy supplies. Also, do a google search for heart shape cookie cutters and you will get oodles of links . Hope you find it easily.
I found a package of different sized hearts on Amazon I usually use smaller one
they have a set of different sizes at target in the valentines day section!
Walmarts have them.
Is using natural peanut butter ok for this recipe?
Tammy! Great idea, however most schools don’t allow anything with nuts because of allergies. Might want to check before you make these!
Teresa
Could I use a silicon mold and freeze the peanut butter in that? Then pop them out and dip them in the chocolate. Or would they crumble when I try to pop them out?
Sorry Theresa, I haven’t tried that way.
I tried these at Christmas but was disappointed because the chocolate coating was too thin and didn’t stick to the pb. Did not resemble the picture at all
This sounds so good. I am going to make them for Valentine gifts. Thank you so much for sharing.
Thanks Erma 🙂
Too dry, disappointed….
I’m wanting to try these. How did you end up melting the chocolate?
Hi Stephanie, I like the old-fashioned method, place chopped chocolate in a heatproof bowl over the pot of simmering water and stir gently until chocolate has melted and smooth.
I have found fir myself to use softened butter instead of melted butter
Can I use NUTELLA instead of peanut butter. Allergy problems.
Hi Rebecca, I think they will be too sweet, and I’m not sure how it work. Sorry.
My friend made these with Nutella and left out the powdered sugar.
Try Almond Butter! If you’re allergy situation is with peanuts it would be the closest to peanut butter flavor and sweetness of this original recipe.
I think I did something wrong because mine came out really hard. I liked the taste of the peanut butter part but it was
crumbly and didn’t resemble yours at all! Maybe I didn’t stir them enough?
Hi Sandra, I’m so sorry to hear that. Maybe it’s because of the brand of peanut butter you use or you use too much powdered sugar. 2 cups is 8 oz., use a kitchen scale next time or add a tablespoon of milk in the mixture to thin it out. I hope they will turn out better next time, if you want to make them again.
So is the peanut butter measured by weight instead by weight instead of volume, too? Thank you.
Hi Michelle, 1 cup creamy peanut butter is about 270 grams
Prepping for our Bake sale fundraiser. Will these last well in the Freezer for a month? Or should I make the mix, cut, and dip later?
You said 2 cups is 8 oz – not correct . 2 c is 16 oz
I tried this recipe and it did not turn out After I read the comments I find that the sugar amount may be an error as 2 cups is 16 oz not 8 oz. Did you mean 1 cup of powdered sugar for 1 cup of peanut butter?
Hi Maria, 1 cup granulated sugar is 7.5 oz, but 1 cup powdered sugar or confectioners’ sugar is 4 oz. weight
THese were excellent! Husband approved! I added a little bit of milk as I stirred in the powdered sugar and that seemed to keep them a bit more moist. Make them small….they are very sweet.
Thank you so much 🙂
Mine too. I realised it did not look right side I added more peanut butter and butter until it looked like the picture. It worked out in the end. I will be serving them tomorrow.
Are these firm enough to decorate? If you set them out do they melt or stay firm?
They will slightly soften at room temperature.
I used 6 sqaures of almond bark chocolate . They are delicious!
Thank you for sharing that detail! I was wondering how almond bark would work.
I Melissa, it would work OK.
[…] Found at omg Chocolate Desserts […]
You can get heart-shaped cookie cutters at Michael’s. There are several different sizes in a package. I’ve had mine for over 30 years.
I found a tiny one at Micheals craft store
[…] The original recipe was found here at Oh My Goodness Chocolate Desserts. […]
I got my cookie cutter at Michaels
[…] Reese’s Peanut Butter Valentine’s Heart Recipe […]
If you are doubling this recipe, what size pan should I use?
Hi Cassidy, use 9 x 13 pan. It doesn’t have to be the pan, you can use any other dish with flat bottom.You can even roll the mixture between two sheet of parchment paper and transfer on a tray to freeze.
[…] Holidays […]
I would like to know what brand of creamy peanut butter you used please. Looking forward to trying very soon. Thanks for the recipe.
Has anyone tried doing one big heart? I’d like to make a giant one 🙂
Sorry Vera, I did not like the instructions for your recipe. I don’t believe a beginner can follow the instructions and get the hearts to turn out. the instructions are very unclear.
Thank you
Carole
[…] Homemade Reese’s PB hearts […]
[…] Homemade Reese’s PB hearts […]
Can these be stored at room temperature?
Hi Stella, you can do that, but they will soften.
Definitely could use more instructions on melting the the chocolate while I followed your recipe. Mine turned out to be a big lump.
These look delicious! I’m in the process of making them right now, and I’ve noticed that my mixture is very crumbly (as is the mixture shown in the video right after the mixture is blended) However, in the video, the mixture appears to magically change from a crumbly consistency to a very smooth, homogeneous looking consistency as it’s being put into the pan. Did I miss something?? Mine is verrrry crumbly and dry and took some serious work to smooth out into the pan. How did you get yours so smooth? I’m hoping it won’t affect the final product.
Hi Christine,it has melt while I was making a video under the spotlights 😉
Made these today and it went great! The peanut butter batter was pretty dry and crumbly (I’m sure different peanut butters act differently) so I added some extra melted butter which helped a ton. I would definitely make these again.
I’m glad to hear that 🙂
[…] recipes”) and hubby and I both agreed we would love to try it! The recipe comes from omgchocolatedesserts.com …..I’ll have to spend more time on this site for SURE! I did do some tweaking to the […]
About how long does the mixture take to freeze? Can you over freeze the mixture?
Hi Karina,no worry, if you “over freze it”, just let it sit on the counter for a while until it softens a bit.
When I make these, instead of 2 c. powdered sugar I use 1c. and 1 cup of crushed gram cracker crumbs. It keeps them from being swoop sweet.
I tried making this the other day and was wondering what you would recommend to make the peanut butter mixture not crumble? I followed the recipe exactly, except I might’ve put an extra spoonful of peanut butter in by accident, but the mixture never seemed to form for me :/
Hi Alexandra,try to use less powdered sugar next time or ad 1-2 Tablespoons of milk.
I made this, and it’s delicious. However, next time, I would sift the sugar because the mixture came out clumpy and crumbly. I also suggest using a larger pan because 8”x8” yielded hearts the same thickness as the cookie cutter. The peanut butter to chocolate ratio is a little higher than I would like. If you have time/patience/extra chocolate, you can dip a second time for a thicker coating. You may want to provide more instructions on melting the chocolate for beginners. Do not use chocolate chips/cheap candy bars because they will be too thick for dipping. Ghirardelli baking bars were perfect because they break into squares easily—you don’t need to chop them. Make sure to buy extra chocolate and do the melting/dipping in two batches because once the chocolate gets too contaminated (with crumbs, etc.), it will get too thick.
Looks good, but I would be very careful calling it “Reese’s ” since that is a brand and nothing in your recipe called for Reese’s ingredients.
These were such a hit! I made them for Valentine’s treats for my adult daughters and husband, they loved them! Will definitely make again!
Thanks Joyce!
[…] Holidays […]
[…] 10. Source: OMG Chocolate Desserts […]
Hey Vera, As my elder brother marriage anniversary is around the corner i was looking for a special dessert recipe for the day. You gave me an extraordinary option for the day. The heart shape chocolate peanut butter valentine’s heart would definitely delight them. Thanks for sharing.
Thanks Monika 🙂
I loved it! I will try to make this delicious recipe for my hubby on my Anniversary!
Thanks lot for sharing this recipe!!
Regards
Peanut butter and chocolate are my weakness! I don’t care that it’s not Valentines, I would make this at every opportunity. I’m so glad I found this recipe online.
Thanks for sharing !!!
i found it quite amazing
[…] Valentine’s Day […]
Hi Vera , I’m lactose intolerant, do you know if margarine would work instead of butter in this …
Thank you
Rachelle
Hi Rachelle, I think it will work fine.
Awesome!! Thank you I am going to try theses as soon as I can
[…] From OMG Chocolate Desserts […]
i found it so amazing
[…] couple different high-quality crackers, a bottle of wine or craft beer, and some dark chocolate (or Reese’s hearts, if you prefer), and make a lavish spread on your nicest plate or serving platter once you get […]
does it have to be unsalted butter?
Hi Rose you can use salted butter, but add just a dash of salt, not 1/4 tsp.
i would love to try this at home
[…] Shaped Sprinkle Pancakes – A Moms Take 20. Reeses Peanut Butter Valentine’s Hearts – OMG Chocolate Desserts 21. Stained Glass Heart Cookies – Messy […]
[…] omgchocolatedesserts.com […]
get heart-shaped cookie cutters at Michael’s. There are several different sizes in a package. I’ve had mine for over 30 years.
Made these and everyone in the family loved them as well as the neighbors!? I think next time I’m going to spread the peanut butter mixture in a little bigger dish so they are not quite as thick and so I can make more out of the mixture. Great recipe! ❤️
I made this at home even i am not able to make it so tempting like you but every one loved it!!
thanks for sharing this blog.
I like this recipe. amazing
This looks like a good recipe has anyone tried freezing? I was gonna make truffles so was hoping to freeze and then thaw and roll and dip.
I made these for Easter (egg shaped) but i had a horrible time getting the PB egg out of the chocolate! it would stick & I couldn’t get my fork under it to get it out. Is there a trick to getting a nice covering? Mine look they got in a tustle with a mad duck!
My son and I tried to make these and I followed the recipe. But for some reason the peanut butter part after adding two cups of powdered sugar ours crumbled ours didn’t look nice and pretty like yours does on this page so where did I go wrong.
Mike lowery from son