Valentine’s Day is approaching, and if you’re searching for a simple, delicious treat to make, this Chocolate Peanut Butter Valentine’s Heart recipe is the perfect choice. These bite-sized chocolate peanut butter hearts are easy to prepare, rich, and melt-in-your-mouth irresistible. They also make a thoughtful homemade gift—pack a box of these hearts for someone special to show you care.
If you’ve tried my Peanut Butter Christmas Trees and Homemade Reese’s Eggs, you know how addictive homemade peanut butter cups can be. I couldn’t resist making a heart-shaped version for Valentine’s Day. Peanut butter and chocolate are a match made in heaven, and most people—Reese’s fans included—will agree these are a crowd-pleaser.
Seasonal Chocolate Covered Peanut Butter Desserts
For seasonal celebrations I like to give my homemade Reese’s cups a festive twist. I’ve shaped them as eggs for Easter and little trees for Christmas. For Valentine’s Day, a heart shape is the natural choice—simple, romantic, and fun to make. Heart-shaped sweets are everywhere this time of year, and these chocolate peanut butter hearts are an easy, no-bake way to join the celebration.
Over the years I’ve shared a few heart-shaped treats, including Ding Dong Valentine’s Hearts, Oreo Truffles Valentine’s Hearts, and Chocolate Chip Cookie Dough Valentine’s Hearts. If you enjoy heart-shaped desserts, these Chocolate Peanut Butter Hearts will be a welcome addition to your holiday lineup.
XO — Vera
Craving More Valentine’s Desserts?
These hearts pair well with other Valentine’s treats. Chocolate Chip Cookie Dough Valentine’s Hearts are a delicious companion dessert, and classic Oreo Truffles look delightful when shaped into hearts.
Chocolate Peanut Butter Valentine’s Heart
- Author: Vera Z.
- Prep Time: 30 minutes
- Total Time: 2 hours (including chilling)
- Yield: About 20 hearts (depends on cutter size)
- Category: Dessert
- Method: No Bake
- Cuisine: American
Description
This easy, no-bake Chocolate Peanut Butter Valentine’s Heart recipe makes creamy peanut butter centers coated in rich chocolate. The mixture is pressed, chilled, cut into hearts, and dipped in melted chocolate. These treats are perfect for gifting or serving at a Valentine’s celebration.
Ingredients
- 1 cup creamy peanut butter, room temperature
- ¼ cup unsalted butter, melted
- 2 tablespoons brown sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 2 cups powdered sugar
- 10–12 oz. chocolate, chopped (I used half semi-sweet and half milk) or a high-quality candy coating
Instructions
- Line an 8 x 8 inch baking dish with parchment paper, leaving an overhang to lift the peanut butter layer out easily. Set aside.
- In a mixing bowl, stir together peanut butter, melted butter, brown sugar, vanilla, and salt until the sugar dissolves.
- Gradually mix in the powdered sugar until a firm dough forms.
- Press the mixture into the prepared dish and smooth the top. Aim for approximately a ½-inch-thick layer.
- Freeze the pan until the mixture is firm enough to cut, about 30–60 minutes.
- Line a tray with parchment paper. Remove the chilled peanut butter slab from the pan and use a small heart-shaped cookie cutter to cut hearts. Save scraps, press them together, and cut additional hearts.
- Place the cut hearts back on the parchment-lined tray and return them to the freezer briefly so they stay firm while you melt the chocolate.
- Melt the chocolate or candy coating in a double boiler or in short bursts in the microwave, stirring until smooth.
- Working with a few hearts at a time, dip each heart into the melted chocolate to coat completely. Gently tap the fork to remove excess chocolate and place the coated hearts on the parchment-lined tray. Keep most hearts in the freezer until ready to coat so they remain firm during dipping.
- Refrigerate or freeze the finished hearts until the chocolate sets. Store in the refrigerator for short-term use or freeze for longer storage.
Notes
The final count depends on the size of your cookie cutter. With a 1½-inch cutter, I made about 30 hearts from this recipe. If you prefer a smoother, easier coating, use candy coating instead of real chocolate; it’s more forgiving if you’re new to dipping.