Ingredients
Peanut Butter Filling
1 cup creamy peanut butter*** 250g
1/4 cup salted butter, room temperature 56g
1/4 cup granulated sugar 50g
1 Tbsp vanilla extract or vanilla bean paste 15g
1/2 tsp fine salt 3g
2 cups powdered sugar 250g
Chocolate Coating
2 1/2 cups (11.5 oz bag) good quality milk or dark chocolate chips – Ghirardelli or Guittard work great 326g
1 tsp vegetable or canola oil 5g
1/2 cup dark chocolate – for the drizzle 70g
Peanut Butter Hearts
In a large bowl, beat together 1 cup of creamy peanut butter (I used JIF), 1/4 cup of salted, room-temperature butter, 1/4 cup of granulated sugar, 1 Tbsp vanilla bean paste or extract, and 1/2 tsp fine salt on a medium-high speed for a couple of minutes. The mixture should be smooth at this point. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
Then gradually mix in 2 cups of powdered sugar on a low speed. The mixture should be quite thick and look kind of crumbly once all the powdered sugar is mixed in.
Lay out a piece of parchment paper, then carefully scoop the peanut butter mixture on top of it. Use your hands and/or a rolling pin to press down on the peanut butter mixture and shape it into a thick, compact rectangle that's about 3/4 of an inch or 2 cm thick. If the mixture is sticking to your hands as you do this, put another piece of parchment paper on top of the mixture as you press down. I prefer these thick like mini Reese's, but you can make them however thick you like.
Then use a small, heart-shaped cutter (mine was about 1 inch) to cut out as many hearts as possible. If the mixture is too soft to cleanly cut, pop the peanut butter rectangle into the freezer for 20 minutes.
Place the hearts on a parchment-lined tray or plate and put them in the freezer for 30 minutes. It makes it way easier to coat them in chocolate when they're chilled.
Knead together the peanut butter scraps then repeat steps 3-5 to use up the remaining peanut butter mixture.
Chocolate Coating
While the peanut butter hearts chill, melt 2 cups of milk or dark chocolate in a heatproof bowl using a double boiler or microwave (heat in 20-second increments, stirring between). You can use chopped-up chocolate bars, chocolate chips, or chocolate couverture. Once fully melted, mix in 1 tsp of coconut, vegetable, or canola oil to help thin the chocolate.
by Home-baker87
7 Comments
Dang it, I should have done that! XD Well done, this looks so pretty!
Looks divine!! Beautiful job
Thank you for the recipe! Looks amazing!
omg i did these too! so yummy!!
Oh nice! I’m sure it took quite a bit of time! No patience over here!!! They look delish!
I’m currently pregnant and will be craving this for the rest of my pregnancy
Omg! My husband loves Reese’s. These’ll be a great treat for valentines!!