Description
Indulge in these delightful no-bake peanut butter hearts, featuring a creamy, sweet-and-salty peanut butter filling enrobed in a rich chocolate shell. This easy recipe delivers impressive results with minimal effort, perfect for any occasion.
Ingredients
- 1 cup (250g) creamy peanut butter (processed, like Jif or Skippy)
- 1/2 cup (113g) unsalted butter, softened
- 2 cups (240g) confectioners’ sugar, sifted
- 1 teaspoon pure vanilla extract
- 12 ounces (340g) chocolate chips (milk, dark, or semi-sweet)
- 1 tablespoon coconut oil (refined or unrefined)
- Optional: Flaky sea salt, sprinkles, or chopped nuts for decorating
Instructions
- Prepare the Peanut Butter Base: In a large bowl, combine peanut butter, softened butter, confectioners’ sugar, and vanilla extract. Mix with a sturdy spoon or stand mixer until smooth and well combined, forming a thick, pliable dough.
- Shape the Hearts: Line a baking sheet with parchment paper. Take about 1 tablespoon of the peanut butter mixture, roll into a ball, then gently shape into a heart. Place on the prepared baking sheet. Repeat with remaining mixture.
- Chill the Hearts: Place the baking sheet with shaped hearts in the refrigerator for at least 30 minutes (or freezer for 15-20 minutes) until firm.
- Melt the Chocolate: In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second intervals, stirring after each, until completely melted and smooth. Alternatively, use a double boiler.
- Dip and Decorate: Remove chilled hearts. Using a fork, dip each heart into the melted chocolate, ensuring full coverage. Tap off excess chocolate and return to the parchment-lined baking sheet. If desired, sprinkle with sea salt or other toppings immediately.
- Final Chill: Refrigerate the dipped hearts for another 15-20 minutes, or until the chocolate coating is completely set and firm. Store in an airtight container in the refrigerator.
- Prep Time: 20 mins
- Cook Time: 0 mins