Homemade Reese's Peanut Butter Hearts
Chocolate Covered Peanut Butter Hearts are PERFECT for Valentine’s Day! They taste just like a Reese's milk chocolate peanut butter heart… but a million times better because they’re homemade! And their adorable heart shape is sure to make anyone swoon!
Ingredients
- 3 cups (340g) confectioners' sugar sifted
- 1 16 ounce jar (454g) creamy peanut butter JIF or something similar
- 1/4 cup (57g) unsalted butter room temperature
- 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 3 Tablespoons (42ml) whole milk
- 20 ounces semi-sweet chocolate chopped
- 2 teaspoons coconut oil optional
Instructions
- Line an 8x8-inch baking pan with parchment paper, allowing the paper to overhang on two of the sides, you’ll use them as handles to easily remove the mixture later. Set aside until needed.
- In a large bowl using an electric handheld mixer, or in the body of a stand mixer fitted with the whisk attachment, combine the confectioners’ sugar, peanut butter, butter, sea salt, and vanilla. Beat on medium-low speed until well combined, scraping the sides and bottom of the bowl as needed.
- Add in the milk, one tablespoon at a time, until it becomes a nice workable dough. It should be a little sticky, but easy to work with. The texture should be similar to play-dough. If it’s too sticky, add in more confectioner’s sugar, a tablespoon at a time, until desired consistency is reached. If it’s too dry, add in more milk, a teaspoon at a time, until desired consistency is reached.
- Press the peanut butter mixture into the prepared baking pan. Smooth into the pan by placing a sheet of plastic wrap over the surface, then gently pressing it with your hands until it’s evenly spread across the bottom of the pan.
- Place the pan in the freezer and chill for exactly 90 minutes. In the meantime, line a large baking sheet with parchment paper and set aside.
- Once the 90 minutes are up, remove the pan from the freezer. Then use the parchment paper handles to remove the peanut butter mixture from the pan.
- Using a 2” heart shaped cookie cutter, cut out as many hearts as you can. Don’t waste any peanut butter mixture, instead gather the scraps, gently knead them into a ball, and press back into a flat surface. This little trick should get you about 5 extra hearts.
- Carefully transfer the cut hearts to the prepared baking sheet, then place them back in the freezer for another 90 minutes, or until completely firm.
- About 20 minutes before you plan on dipping your hearts, melt your chocolate.
- Heat the chocolate and coconut oil (if using) in a double boiler over simmering water. Cook until the chocolate is completely melted. Carefully remove bowl from heat and set aside.
- Place the bottom of a peanut butter heart onto a fork, and dip it into the chocolate, letting it completely submerge before pulling it back up and placing it back on the parchment lined sheet. Sprinkle with nonpareils if using. Then repeat with all hearts.
- Place the chocolate dipped hearts back in the freezer or refrigerator for a few minutes to harden. Store covered, in the refrigerator, for up to 2 weeks, or until needed.
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