These little heart-shaped candies are simple to make, irresistibly chocolatey, and perfect for gifting on Valentine’s Day. I’ve made them many times for friends and family — they disappear faster than you can bag them — and they’re a great no-bake project for cooks of all levels. (For another quick peanut butter–chocolate treat idea, see this chocolate–peanut-butter rice krispies variation.)
Why Make This Recipe
- Big flavor in a small bite: rich chocolate plus creamy peanut butter is a classic that almost everyone loves.
- Fast and mostly no-bake: you can finish them in under an hour with a short chill time.
- Great for gifting and parties: they look professional when made in silicone heart molds.
- Customizable and forgiving: swap chocolate types or add crunch without breaking the recipe.
- Personal note: I love how these take less than an hour but always feel like a luxury homemade candy — perfect for last‑minute Valentine’s treats. (If you enjoy peanut butter desserts, try this easy peanut butter cup dump cake idea.)
Recipe Overview
- Prep time: 15 minutes
- Chill/setting time: 30–45 minutes
- Total time: about 1 hour (including chilling)
- Servings: about 24 small hearts (using a 24-cavity mini heart mold)
- Difficulty: Easy
- Method: No-bake assembly with melted chocolate coating; chill to set. (For a different textural twist, you can combine with toasted nuts or cookie crumbs like in this toffee walnut recipe.)
My Experience Making This Recipe
I tested this recipe multiple times to get the filling texture right — not too dry and not runny. I found chilling the peanut butter centers before dipping made coating faster and gave a crisp snap to the finished candies. A piping bag made the filling step neater and reduced waste.
How to Make Irresistible Chocolate Peanut Butter Valentine’s Heart: A Sweet Homemade Candy Everyone Loves
Start by making a firm, slightly sweet peanut butter filling: combine 1 cup (240 g) creamy peanut butter, 3 tablespoons (42 g) unsalted butter at room temp, 1 to 1.25 cups (120–150 g) powdered sugar (add gradually until you reach a pipeable consistency), and a pinch of fine sea salt. Chill the mixture for 10–15 minutes, then scoop or pipe rounded teaspoons into silicone mini heart molds and press flat. Freeze or chill the centers until firm, about 10–15 minutes.
Melt 12 oz (340 g) chocolate (semisweet or milk) gently — use a microwave in 15–20 second bursts stirring between intervals, or a double boiler. If you want glossy, stable chocolate, temper it (heat dark chocolate to 45°C/113°F, cool to 28–29°C/82–84°F, then reheat to 31–32°C/88–90°F). Dip chilled peanut butter hearts into the melted chocolate, tap off excess, then place on parchment and chill 15–20 minutes to set. Package or serve once set.
Expert Tips for Success
- Use a silicone heart mold: it releases chocolates easily and eliminates tapping frustrations.
- Chill the centers before dipping: firm centers prevent collapse and give a neat coating.
- Avoid seizing chocolate: keep water away from chocolate and melt slowly. If it does seize, add 1 teaspoon neutral oil or a bit of warm cream to smooth it.
- Temper for shine and snap: if you plan to store at room temp or want a professional finish, temper chocolate to the temperature ranges above.
- Use a piping bag or zip-top bag (snip the corner) to portion filling cleanly — it speeds assembly and keeps hands cleaner. (If you want another indulgent peanut butter bake, see this gooey butter cookie idea.)
How to Serve Irresistible Chocolate Peanut Butter Valentine’s Heart: A Sweet Homemade Candy Everyone Loves
- Present in small gift boxes lined with tissue for Valentine’s Day or party favors.
- Serve on a dessert tray with fresh berries and espresso for contrast.
- Pair with a glass of cold milk or a rich coffee for a classic combo.
- Garnish with a light sprinkle of flaky sea salt or pink sanding sugar for a festive look.
Storage and Reheating Guide
Store finished hearts in an airtight container layered with parchment at cool room temperature (if chocolate is tempered) or in the refrigerator for up to 2 weeks. For longer storage, freeze in a single layer on a tray until solid, then transfer to a freezer-safe container for up to 3 months; thaw in the fridge for several hours before serving. Avoid microwaving whole candies — if the chocolate softens, let them come to room temperature slowly to prevent bloom.
Recipe Variations
- Dairy-free: use dairy-free chocolate and replace butter with coconut oil or a vegan butter to make them vegan.
- Crunchy: fold 1/4 cup chopped roasted peanuts or crispy rice into the filling for texture.
- Nut-free: substitute sunflower seed butter or soy nut butter for a peanut-free candy suitable for nut-free zones.
- Boozy twist: add 1 teaspoon good-quality liqueur (e.g., Frangelico or Kahlúa) to the filling for adults-only candies.
Nutritional Highlights
- Good source of plant protein from peanut butter; each heart contains roughly 2–3 g protein depending on size.
- Calorie-dense: high in fat and sugar, so enjoy in small portions (1–2 hearts per serving).
- Allergen info: contains peanuts and usually dairy (unless you use dairy-free chocolate); check labels for cross-contamination if serving to those with allergies.
Troubleshooting Common Issues
- Chocolate seizes or becomes grainy: remove from heat and stir in a teaspoon of neutral oil or 1 teaspoon warm cream to smooth it, or start over with dry utensils.
- Filling too soft and oozes: add more powdered sugar a tablespoon at a time, chill until firm, and then dip.
- Chocolate blooms (white streaks) after setting: this is due to fat or sugar crystallization; tempering chocolate or storing at a stable cool temperature prevents bloom.
Frequently Asked Questions
Q: Can I use natural peanut butter?
A: You can, but natural peanut butter has more oil and can make the filling looser. Stir well and add more powdered sugar (a tablespoon at a time) until the filling holds its shape. Chilling helps stabilize it before dipping.
Q: Do I have to temper the chocolate?
A: No — untempered chocolate works fine if you keep candies refrigerated and eat within a week. Tempering gives a glossy finish and a firmer snap, and it makes the chocolates more stable at room temperature.
Q: How long should I chill the centers before dipping?
A: Chill until they’re firm to the touch — usually 10–15 minutes in the freezer or 20–30 minutes in the fridge. Frozen centers chill faster but may sweat when dipped; a brief return to the freezer after molding gives best results.
Q: Can I make these ahead for gifting?
A: Yes — store in the refrigerator for up to 2 weeks or freeze for up to 3 months (thaw in the fridge). Pack chilled candies in a box with tissue, and keep them cool during transport to avoid melting.
Conclusion
If you want another peanut butter–themed Valentine’s idea to pair with these hearts, check out Peanut Butter Valentine’s Day Cookies – Sally’s Baking for a cookie option that complements these candies beautifully: Peanut Butter Valentine’s Day Cookies – Sally’s Baking (https://sallysbakingaddiction.com/peanut-butter-sweethearts/).
Irresistible Chocolate Peanut Butter Valentine’s Hearts
- Total Time: 60 minutes
- Yield: 24 small hearts
- Diet: Vegetarian
Description
These chocolatey heart-shaped candies are perfect for gifting on Valentine’s Day, making a fast and delicious no-bake treat.
Ingredients
- 1 cup (240 g) creamy peanut butter
- 3 tablespoons (42 g) unsalted butter, at room temperature
- 1 to 1.25 cups (120–150 g) powdered sugar
- A pinch of fine sea salt
- 12 oz (340 g) chocolate (semisweet or milk)
Instructions
- Combine peanut butter, butter, powdered sugar, and salt until smooth; chill for 10–15 minutes.
- Scoop or pipe mixtures into silicone heart molds and press flat; chill until firm.
- Melt chocolate in a microwave or double boiler; dip chilled peanut butter hearts, tapping off excess.
- Place on parchment paper and chill for 15–20 minutes to set.
- Package or serve once set.
Notes
Use a silicone heart mold for easy release. Chill filling before dipping to maintain shape and ensure a neat coating.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American