This Chocolate Peanut Butter Cups Hearts Recipe is one to die for!
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If you love peanut butter heart cups you will love this recipe!
Making peanut butter cup hearts at home does not take very long and you can make it with high quality ingredients.
I make these with milk chocolate. You can make them with dark chocolate or white chocolate to color them differently. There are so many options!
Why I make these peanut butter heart cups…
My son’s school had a bake sale and they needed gluten free options. Candy isn’t something typically at a bake sale, so I thought, why not? I also made Rice Crispy treats which are delicious made from scratch at home with homemade marshmallows.
Also, making these for Valentines Day for kids valentines is an option! Just whip them up, buy some cellophane and ribbon and tie them up nicely. Add a cute Valentine’s Day gift tag and you are done. It’s an easy last minute Valentine!
Why you’ll love these…
They are absolutely delicious! This is such a good copycat recipe you will be mad you haven’t tried them before.
Steps to making this recipe:
Into your bowl mix peanut butter, almond flour and powered sugar. Once it is all incorporated and thick spread onto parchment paper. Roll out with rolling pin to desired thickness I do about a half inch. Move parchment paper to a baking sheet and refrigerate for 2 hours to set. Once set, take out of refrigerator and use cookie cutter to cut out your heart shape or use a skewer to draw out a heart shape. Melt chocolate over a double boiler or in a bowl. One at a time, dip peanut butter heart into the chocolate and place on parchment line baking sheet to set. You can put in the refrigerator to help speed up.
Peanut Butter Cup Hearts
Equipment
- 1 1¼ Inch Heart Shape Cookie Cutter (Optional)
Ingredients
Peanut Butter Filling
- 1 cup Creamy peanut butter classic style
- 3 tbsp Unsalted butter melted
- ½ Powdered sugar use closer to ⅔ cup for firmer hearts
- 1 tsp Vanilla Extract
- Pinch Salt optional
Chocolate Coating
- 1½ cups Milk or semi-sweet chocolate chips
- 1 tbsp Coconut oil or butter
Instructions
Instructions
- Mix all filling ingredients until smooth.
- Texture should be soft but moldable, not sticky.
- Tip:If the dough spreads too much, add 1–2 tbsp powdered sugar.
Shape the Hearts (3 Easy Methods)
- Option A: Freehand (Most Common)
- Scoop 1½ tablespoons filling. Roll into a ball, then gently flatten. Pinch the top to form the heart dip.Shape the bottom point with your fingers.
- Option B: Silicone Heart Mold (Cleanest Look)
- Press filling firmly into mold. Level the top. Freeze before removing.
- Option C: Cookie Cutter
- Press filling into a thin slab. Chill briefly. Cut hearts using a small cutter.
- Place on parchment paper on baking sheet. Freeze 25–30 minutes until very firm.
Melt the Chocolate
- Melt chocolate + coconut oil in short bursts. Stir until smooth and glossy.
- Dip each heart into chocolate or Spoon chocolate over the top and sides (great for flatter hearts)
- Let excess drip off and return to parchment. Set. Chill 15–20 minutes until firm.
- Optional: drizzle extra chocolate for decoration.
Yield
- 12–14 hearts at standard size
- 18–20 mini hearts if using 1 tablespoon filling
These look so good! I always have a sweet tooth!
These look yummy!
Thanks for the inspiration… I’m off to try these! 😋